Pistachio Mafroukeh with Ashta, Without Kunafa Dough

Heat the full-fat milk in a medium saucepan over medium heat until it begins to boil.

As soon as the milk begins to boil, add the white vinegar and continue heating over medium heat until distinct curds form and separate from the liquid.

Immediately transfer the curds to a strainer.

Press the curds gently to remove the remaining liquid and eliminate the vinegar smell, taking care not to dry them out.

Combine the cold milk and cornstarch in another saucepan, stirring well until the cornstarch dissolves completely and no lumps remain.

Cook the ashta mixture over medium-low heat, stirring constantly, until thick, creamy, and set, then remove it from the heat.

Mix the drained curds into the hot ashta mixture, then add orange blossom water, rose water, or vanilla if desired and stir until smooth and evenly combined.

Transfer the cooled ashta to a suitable bowl and set it aside until ready to assemble the dessert, keeping its texture smooth and firm. Let it cool completely until its creamy consistency sets and resembles traditional Arabic ashta without drying out.

Heat the water, sugar, rose water, orange blossom water, and ghee in a saucepan over medium heat, stirring until the sugar dissolves completely.

. Allow 3.5 minutes.

Add the ground Aleppo pistachios to the semolina mixture over low heat and stir until evenly distributed and a cohesive dough forms, then remove it from the heat.

Stir the mafroukeh dough after removing it from the heat, adding green food coloring if desired and mixing until the color is evenly distributed. Let the dough cool slightly while keeping it soft, so it is easy to spread before it firms up further as it cools.

Moisten the serving plate and your hands with rose water, then spread the mafroukeh dough over the plate and press it gently into an even layer.

Spread the chilled ashta over the mafroukeh layer, gently smoothing the surface so it covers the base evenly without blending into it.

Shape the remaining mafroukeh dough into balls, fill them with ashta, and arrange them neatly in the center of the plate.

Garnish the mafroukeh with toasted nuts, dried rose petals, and ground Aleppo pistachios, then let it set before serving.