Ashta is a luxuriously rich and creamy, thick clotted cream enjoyed alone and or included in many Middle Eastern recipes! Recipe - tap link in my bio @tastegreatfoodie or go to Tastegreatfoodie.com Ingredients ▢30 oz ricotta cheese ▢2 Cups whole milk or heavy cream ▢5 Tablespoons corn starch ▢¼ Cup rose water ▢¾ Cup sugar Instructions In a medium pot while the stove is OFF, add in the milk, sugar, rose water, and starch. Whisk until corn starch has fully dissolved, about 5 minutes. Turn the heat on high and continue whisking until it comes to a boil. You should see the milk thicken into a white pudding (see video below). Once it has thickened, remove pan off of the heat. Add in the ricotta cheese then whisk well incorporated, fluffy and whipped! You can enjoy it right away or use it with many different middle eastern desserts (see the recommended desserts linked above this recipe card). Allow the ashta to cool for 20 minutes them refrigerate for 2-4 hours or over night until firm. #ashta #ricottacheese #pudding #ramadanrecipes

Creamy Broccoli & Mushroom Soup This Creamy Broccoli & Mushroom Soup recipe is here to steal your heart. It will warm your insides, give you the necessary daily veggie intake, and leave you full. Recipe - tap link in my bio @tastegreatfoodie or go to Tastegreatfoodie.com Ingredients ▢6 tbsp butter ▢⅔ cup flour ▢2 tbsp. olive oil ▢1 chopped onion, medium ▢4 cups broccoli ▢1 8oz can mushroom ▢3 bouillon cubes ▢7 cups milk or heavy cream ▢1 tsp salt ▢¼ tsp pepper Instructions In a small saucepan over low heat, melt the 6 tbsp. of butter. Add in the flour and stir until well blended (do not brown). Remove from heat and set aside. In a large saucepan, melt the 2 tbsp. of butter. Add onions and cook until tender. Add chopped broccoli florets, and cook and stir about 6 minutes. Add the mushroom, milk, and bouillon cubes. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly. Add in salt and pepper. Enjoy! #soup #nutritious #broccoli #healthyrecipes

Red Lentil Soup This simple red lentil soup recipe is a traditional cozy staple dish in Middle Eastern Countries during the month of Ramadan. Recipe - tap link in my bio @tastegreatfoodie or go to Tastegreatfoodie.com Ingredients ▢1¾ cups red lentils , 14 oz. bag ▢¼ cup medium grain rice ▢3 tablespoons olive or avocado oil ▢3 quarts water ▢2 cups carrots, cubed ▢2 onions cubed, medium ▢2 tablespoons cumin spice ▢1 tablespoon salt ▢½ bunch parsley, chopped Instructions Add red split lentils and rice, wash repeatedly then soak in warm water. In a medium pot on medium-high heat add oil, then sauté onions until translucent and semi-caramelized. Add in cubed carrots and sauté for a few minutes, then add the soaked and drained lentils and rice, cumin powder, salt, and cold water. Give the ingredients a good stir. Allow the soup to boil then lower to low-medium heat for about 20 minutes. Once the soup is finished, add fresh minced parsley. Add more water if you feel you need a looser consistency. Enjoy! #soup #healthysoup #redlentils #immunityboost #ramadan2024

ATAYIF DESSERT are stuffed pancakes popular in the middle east! Filled with walnuts, sweet cheese, or ashta and usually deep fried but a must try air fried. Many recommended air frying them and so glad I did since they were so scrumptious! Follow @tastegreatfoodie - Recipe - tap link in my bio @tastegreatfoodie or go to Tastegreatfoodie.com Ingredients Pancakes ▢1 cup all-purpose flour ▢½ cup fine semonila ▢2 cups warm water or warm milk ▢½ teaspoon baking powder ▢½ tablespoon yeast ▢2 tablespoons sugar ▢½ tablespoon rose water ▢½ tablespoon blossom water, optional Walnut Filling ▢1 cup walnuts, crushed ▢⅛ teaspoon ground cinnamon ▢2 tablespoons sugar ▢1 tablespoon blossom water, mazaher Cheese Filling ▢½ cup sweet cheese, crumbled ▢½ cup finely shredded mozzarella cheese ▢2 tablespoons sugar ▢1 tablespoon blossom water, mazaher Atir ▢2 cups sugar ▢1 cup water ▢2 tablespoons lemon juice ▢1 teaspoon rose water ▢1 teaspoon blossom water Instructions To a blender add the flour, semolina, warm water, baking powder, yeast, sugar, rose, and blossom water. Blend for about 2 minutes. The consistency of the batter should not be thick, it needs to be loose but also not too loose. If it seems thick, gradually add water until the batter is looser. Set aside for 20 minutes. Meanwhile, combine your crushed walnuts with sugar and blossom water, and the same with the cheese. Crumble the sweet cheese very well (you can use a small blender to crumble it). Then, add the mozzarella cheese (best to use finely shredded but thick will also work), sugar, and blossom water. Heat a medium skillet on high for 2 minutes then lower to medium-low heat. #AtayifDelights #MiddleEasternSweetTreats #ramadan2024

ALMOND JOY BARS are easier to make than you think! They offer a delicious combination of coconut, almonds, and chocolate, making them a timeless and iconic candy bar enjoyed by many. 😍 Recipe - tap link in my bio @tastegreatfoodie or go to Tastegreatfoodie.com Ingredients -1 cup milk chocolate chips -½ teaspoon coconut oil -20 almonds roasted -1½ teaspoons vanilla -½ cup honey, or sweetened condensed milk -2½ cups shredded coconuts, or finely shredded coconuts Instructions Mix together the shredded coconut, honey (or sweetened condensed milk), and vanilla extract. Note, you can place the shredded coconuts in a food processor to finely shred. Using a spoon or an ice cream scooper, scoop out about a 2 inch ball of the mixed shredded coconuts. If you want smaller bars, scoop out half the amount. Place the balls on a greased plate then freeze for 10 minutes. Remove, oil hands with cooking oil spray then mold each ball into bite size bars. Place 2 roasted almonds on each bar. This recipe will make about 12 bars. Place back in the freezer for 10 minutes. Melt the chocolate chips in a glass bowl with coconut oil for 1 minute, mixing half way. Remove the coconut bars then drizzle the chocolate to cover the bars. With a small spatula or spoon smooth around the edges. Freeze for 20 minutes and enjoy. #almondjoy #nobakedessert