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Kashtaleieh with Syrup

  • Yield : 4 small dish
  • Servings : 4
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


  • • 2kg of milk.
  • • 1 cup of water.
  • • 1/4 a cup of green starch which is better than the dry one because it doesn't leave the starch's taste.
  • • 2 spoons of filtered blossom water.
  • • Grinded pistachio.


Step 1

• Boil milk and leave it until it becomes warm.

Step 2

• Melt starch with a cup of cold water.

Step 3

• Add starch quietly with stirring.

Step 4

• Add a tablespoon of sugar and continue stirring, then add blossom water.

Step 5

• Continue stirring until you feel the thickness of mix which means for 30 hours approximately.

Step 6

• Pour the mix in a medium sized tray ( about 35cm diameter) or as you like the thickness of it.

Step 7

• Leave it to cool, then add cold water to it gradually from the side.

Step 8

• Put it in the fridge until being used.

Step 9

The way of serving: • You can cut it into small cubes, then in every dish you can put 6-7 pieces so you can put ice-cream on them after pouring syrup. This is called Heitaleieh and it is different a little and doesn't need pistachio and it needs a little of milk. • Or you can serve this meal in big pieces on flat dishes, then sprinkle syrup on it, then sprinkle grated pistachio.

By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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