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Qishta

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Qishta (Arabic: قِشْطَة, romanized: qišṭa, pronounced [qiʃ.tˤa]), also known as kishta, kashta , ghishta, or ashta, is a dairy coagulated milk product prepared from heated fresh milk and consumed as a dessert.[1][2] It is found in Southern Mediterranean cuisines, including Lebanese and Egyptian cuisines.[3] It is sometimes scented with orange flower water.[4] Ashta may be served with fruit, used to fill crêpes and pastries, or served with pistachios and sweet syrups.[5][6] Qishta is "highly perishable" and, if improperly prepared or stored, may be a source of foodborne illness such as listeria.[7][8][9] It is similar to other heat-prepared dairy dishes such as kaymak and khoa.[10]

Qishta
A plate of ashta, a dairy dessert topped with crushed pistachios and honey, with three spoons.
Ashta (qishta) topped with pistachios and honey, as served at Phoenicia Restaurant in Glendale, California (2024)

See also

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References

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  1. ^ Najib, Mustapha; Hallab, Mohamad Walid; Hallab, Karim; Hallab, Zaher; Delaplace, Guillaume; Hamze, Monzer; Chihib, Nour-Eddine (2020-01-24). "Qishta—A Lebanese Heat Concentrated Dairy Product Characteristics and Production Procedures". Foods. 9 (2): 125. doi:10.3390/foods9020125. ISSN 2304-8158. PMC 7073747. PMID 31991542.
  2. ^ Najib, Mustapha; Bray, Fabrice; Khelissa, Simon; Flament, Stephanie; Richard, Elodie; El Omari, Khaled; Rolando, Christian; Delaplace, Guillaume; Hamze, Monzer; Chihib, Nour-Eddine (2022-01-01). "Effect of milk heat treatment on molecular interactions during the process of Qishta, a Lebanese dairy product". International Dairy Journal. 124: 105150. doi:10.1016/j.idairyj.2021.105150. ISSN 0958-6946.
  3. ^ Mefleh, Marina; Darwish, Amira M. Galal; Mudgil, Priti; Maqsood, Sajid; Boukid, Fatma (December 2022). "Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation". Fermentation. 8 (12): 743. doi:10.3390/fermentation8120743. ISSN 2311-5637.
  4. ^ Kobeissi, Hoda. "Atayef with ashta cream (sweet pancake stuffed with clotted cream". SBS. Retrieved 3 December 2020.
  5. ^ Choueiry, Ramzi (2012-10-01). The Arabian Cookbook: Traditional Arab Cuisine with a Modern Twist. Simon and Schuster. ISBN 978-1-62087-747-0.
  6. ^ Fatimah (2023-01-11). "Ashta, Middle Eastern Clotted Cream". FalasteeniFoodie. Retrieved 2024-09-16.
  7. ^ Kassaify, Z. G.; Najjar, M.; Toufelli, I.; Malek, A. (2010). "Microbiological and chemical profile of Lebanese qishta (heat-coagulated milk)". Eastern Mediterranean Health Journal = la Revue de Sante de la Mediterranee Orientale = Al-Majallah Al-Sihhiyah Li-Sharq Al-Mutawassit. 16 (9): 926–931. PMID 21218717. Retrieved 2024-09-16.
  8. ^ Hassan, Hussein F.; Kassaify, Zeina (2014-03-01). "The risks associated with aflatoxins M1 occurrence in Lebanese dairy products". Food Control. 37: 68–72. doi:10.1016/j.foodcont.2013.08.022. ISSN 0956-7135.
  9. ^ Harb, C., E. Mouannes, M. Bou Zeidan, A. M. Abdel Nour, and L. Hanna-Wakim. "Foodborne pathogens dilemma in the Mediterranean diet: Case of Lebanon." Journal of Food Processing and Technology 11, no. 10.35248 (2020): 2157-7110.
  10. ^ Najib, Mustapha, Mohamad Walid Hallab, Karim Hallab, Zaher Hallab, Monzer Hamze, and N. Chihib. "Thermal processing of milk as a main tool in the production of Qishta, Khoa and Kajmak." Journal of Materials and Environmental Sciences Com 11, no. 2 (2020): 294-309.
 

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