Assyrian Dishes © ALL RIGHTS RESERVED. 

Ingredients

Directions

​​Making the Crust

• Break the graham crackers in a food processor
• Add the melted butter
  
• Process until a crumb texture
• ​Add extra melted butter for the right consistency
  
• Place in a bowl & set aside 

​Making the Jell-O

• Open the Jell-O packet and place it in a jar
• Add the boiling water in the Jell-O & mix it until it dissolves
  
• Add the pomegranate juice & mix it until well combined
  

Making the Kashta

• In a saucepan pour the milk
• Heat on med-high heat
  
• Add the sugar & stir
  
• Add the white vinegar & stir
  
• ​Reduce the heat
  
• When the milk has stopped curdling remove from the heat
  
• ​Pour into a sift
  
• Pour some whipping cream into the cornstarch
  
• Mix until a smooth consistency
  
• Pour the remainder of the whipping cream in another saucepan
  
• Add the cornstarch mixture
  
• Stir & heat on med heat
  
• ​Add the orange blossom water when it starts to thicken
  
• ​Remove from the heat & pour into a bowl
  
• Add the sifted cheese into the geymar
  
• ​Combine together with a hand held blender
  

Cutting a pomegranate

• Cut the pomegranate from the top
• ​Peel off the top 
  
• Make cuts from the membrane of the pomegranate
  
• Open up the membrane​ & remove the core
  
• ​Turn upside down & tap with a wooden spoon
  

Making the Desserts

• Place spoonfuls of the crumb crust in dessert cups then flatten the crust
• Add a couple of tablespoons of the kasha cream in the cups & spread evenly
  
• ​Place in the fridge for 20 minutes
  
• Pour in the Jell-O mixture
  
• Add the pomegranate seeds on top & refrigerate​

​Enjoy!

Crust Ingredients
Graham Crackers
3 tablespoons Butter (melted)
​

Kashta Ingredients
2 cups Milk
1 tablespoon White Vinegar
1 tablespoon Sugar
2 cups Whipping Cream/Heavy Cream
1 teaspoon Orange Blossom Water
2 tablespoons Corn Starch

Pomegranate Ingredients
1 cup Boiling Water
1 cup Pomegranate Juice
1 packet Strawberry Jell-O
1 Pomegranate

Pomegranate Kashta Dessert