27 minutes ago, heidih said:@Nicolai I for got to ask - was the dessert like this one featured in the New Yorker a few days ago? https://www.newyorker.com/culture/annals-of-gastronomy/the-syrian-baker-whos-bringing-the-middle-easts-most-famous-ice-cream-to-california
Yes. It should be similar.
Originally, the Ice Cream (Bouza is a generic name for Ice Cream and does not specify it for Ahsta Ice Cream,, in which case it is called Bouza b'Ashta)) was simply sprinkled with crushed Pistachios as made famous by Baghdash in the Damascus Souk el Hamidiyeh.
Nowadays, it is partnered with Ghazl el Banat which translates to the Girls (wool/cotton) spinning. In fact it is a very old recipe for candied spun sugar.
When eating Ashta Ice Cream. You are supposed to mash the Ice Cream with the spoon to soften it before eating as it releases the Mastika flavour.
To the best of my knowledge, The original Baghdash Ice Cream does not contain Rose Water and definitely not sprnikled on top as the NewYorker article.
It is really a delicacy to be tried on your 100 to do list.
I usually have my Arabic Ice Cream at one of Baghdash Ice Cream Parlor at the Dubai Mall when I am there.
I am getting my better half Ghazl el Banat for Valentines day as she likes it very much.
I will try to post some pics.
