Desserts
ChefAlisar Rajab
Homemade Shaibiyat
Detailed homemade shaibiyat recipe — the dough is made from scratch with skill and care. Make shaibiyat from A to Z at home and enjoy them fresh; you won’t buy them again.
Homemade shaibiyat — these pastries remind us of blessed Ramadan, but they’re wonderful any time of year.
Ingredients
Start here, then move straight into the method.
- Syrup (qatir or shira)
- Dough
- 4 cups flour
- 1/2 cup vegetable oil
- 1 cup liquid milk
- 1 tablespoon baking powder
- Pinch of salt
- 2 eggs
- Qishta (clotted cream) filling
- Qareeshah (curd)
- 4 cups milk
- About 1 small coffee cup vinegar
- Qaimar (cream)
- 2 cups milk
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 2 tablespoons sugar
- A dash of orange blossom water
- Dough
- Using a mixer or by hand, knead all dough ingredients until you get a smooth dough.
- For more of Alisar’s delicious sweets see Macaron Dessert
Method
Follow the cooking sequence without leaving the page.
- Prepare the qaimar filling: heat the milk in a pot, then add the vinegar and let it boil for 5 minutes — curds (qareeshah) will form.Timers: 5 min
- Strain the qareeshah well and set aside.
- In a pot, combine 1 cup milk with the cornstarch, flour and sugar and stir over heat until thickened.
- When thickened, add a little orange blossom water and stir.
- Remove from the heat and mix this with the prepared qareeshah. This mixture will be used to fill the dough.
- Let the dough rest briefly.
- Roll the dough into a log and cut it into about 12 equal pieces. Roll each piece into a ball. Dip each ball in starch and roll it out into a slightly thick circle.
- As you make each circle, place it on top of the previous one with a little starch between them so you end up with 12 stacked layers.
- Roll the stacked 12 layers together with a rolling pin to form one large circle.
- Trim the edges to form a large square to make it easier to cut evenly.
- Cut the square into wide strips. Take a corner and fold to mark where to cut in order to get small even squares; cut all the strips this way.
- Fill each square with the qaimar mixture and fold it to form a triangle.
- Place the shaibiyat triangles in a baking tray generously brushed with melted butter.
- Bake the tray in the oven at 180°C (356°F) until the bottoms of the shaibiyat are golden.
- Turn on the top heat or broiler to brown the tops as well.
- Remove the homemade shaibiyat from the oven and immediately pour cold syrup (qatir) over them, then serve.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Macaron Dessert
