How to Make Bird's Nest and Fried Qatayef

Ingredients

• 2 cups flour
• 1/2 cup semolina
• 1 1/2 cups warm milk
• 1 cup warm water
• 1 teaspoon yeast
• 2 tablespoons sugar
• 1/2 tablespoon baking powder
• 1 tablespoon water
• 1 tablespoon rose water
• 1 teaspoon orange blossom water
• pinch of salt
• You can omit the water and use only milk, then add a little water if the batter is too thick. You can add a little flour if the batter becomes too thin. Leave this to your judgment.
• In a skillet over medium heat, pour the batter in a circular shape to the desired size. When bubbles appear and the underside of the batter turns golden, remove the qatayef from the heat and cover them to keep them soft.
• You can fill them with clotted cream, cheese or walnuts and fry them in hot, abundant oil until golden, then immediately place them in sugar syrup (qatra).

Method

1. Mix the yeast with the water, milk, flour, and semolina until you have a sticky batter.
2. Add the remaining ingredients, then let the mixture rest for half an hour to rise and ferment.
3. You can omit the water and use milk only, then add a little water if the batter is too thick. You can also add a little flour if the batter becomes too thin. We leave it to your judgment.
4. In a skillet over medium heat, pour the batter into circles of the size you want. When bubbles appear and the batter turns golden on the bottom, remove the qatayef from the heat and cover them so they stay soft.
5. Fill the bird's nest qatayef with ashta and garnish with ground pistachios and lemon blossom.
6. You can also fill them with ashta, cheese, or walnuts and fry them in plenty of hot oil until browned, then immediately dip them in syrup.