Creamy qeshtaliya (a traditional Levantine dessert) over a layer of toasted bread, decorated with pistachios and almonds. Served cold after hours of chilling.
Qeshtaliya is a traditional Levantine dessert consisting of a creamy layer over a base of biscuits or toast.
Its name is derived from the Spanish word 'Castilla,' since it came to the Levant in the early twentieth century with French and Mediterranean kitchen influences, and spread in Lebanon, Syria, and Palestine until it became one of the most famous hospitality sweets in that region.
Crumble the toasted bread slices by hand into small pieces and distribute them in the serving dish or in individual small dishes, and level the surface with a spoon so the toast covers the whole bottom.
In a small saucepan, place the sugar, water, and lemon juice. Place it over medium heat and let the mixture boil gently for 6 minutes until it thickens slightly. Then pour it immediately over the crumbled toast so it soaks it and becomes soft.
In another saucepan, place the water, milk powder, cornstarch, orange blossom water, and rose water. Stir gently using a wire whisk until the cornstarch dissolves completely with no lumps, then continue stirring with a wooden spoon.
Place the saucepan over medium heat and continue stirring constantly and gently, and the mixture begins to set and turn into a thick creamy texture within 7 to 8 minutes. Stop stirring as soon as you notice the desired texture, then pour the qeshtaliya directly over the toast layer in the serving dish.
Cover the dish and place it in the refrigerator for hours until the qeshtaliya cools and its surface sets. When serving, scatter the broken almonds and the finely ground Aleppo pistachios over the top in a scattered pattern to decorate the dish and add extra flavor.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Qeshtaliya with Toast, and how to fix them:
Dissolve the cornstarch in cold water before adding it to the milk, and stir constantly over the heat. Strong stirring at the beginning helps dissolve the cornstarch completely.
Leave it to boil for 6 minutes after the first boil, so it thickens and sticks to the toast. And add an extra teaspoon of lemon juice to prevent the sugar from crystallizing.
Keep the qeshtaliya in the refrigerator for 3 days in a sealed container. And serve it cold straight from the refrigerator.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| toasted toast | crumbled plain tea biscuits | 8 slices of toast to 12 biscuits | Gives a richer flavor and a slightly firmer base. |
| milk powder | liquid whole milk | 1 cup milk powder to 4 cups liquid milk | Omit the added water and the qeshtaliya becomes more creamy. |
Chill the qeshtaliya for full hours before serving, so the mixture sets and the layers appear clearly. And continuous stirring with a wooden spoon prevents the cornstarch from clumping at the bottom.
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