Assyrian Dishes © ALL RIGHTS RESERVED. 



​​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


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