Pastries and baking
How to Make Mashatih
How to make mashatih — these tasty pastries popular during Ramadan. An easy, tried-and-true homemade recipe.
How to make mashatih — a quintessential Ramadan pastry!
Ingredients
Start here, then move straight into the method.
- Half a cup warm water, or as needed for the dough
- Half a teaspoon yeast
- Half a cup milk
- 2 tablespoons sugar
- 1 tablespoon melted butter
- 2 tablespoons vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon fennel seeds (shomer)
- 1 teaspoon anise seeds
- Quarter teaspoon turmeric (Aqda Safra)
- Quarter teaspoon mahlab
- 2 tablespoons sesame seeds
- 1 tablespoon nigella seeds (black seed)
- To make chocolate syrup from Umm Taha, here is the link: Chocolate syrup or liquid chocolate for dipping
- Recipe#
Method
Follow the cooking sequence without leaving the page.
- Mix the warm water with the yeast and one tablespoon of sugar, then leave the mixture for 5 minutes for the yeast to activate.Timers: 5 min
- Add the flour, melted butter, vegetable oil, sugar, milk, all the spices, and finally the yeast mixture.
- Knead the ingredients well until you have a slightly sticky mashatih dough.
- Grease a bowl with a little oil, place the dough inside, brush the surface with oil so it won’t dry out, and cover well. Let it rest for about 1 1/2 hours.Timers: 120 min
- Press/flatten the dough by hand so you get a layer that is neither thin nor thick.
- Place the mashatih on a baking tray lined with baking paper, then brush the tops with milk.
- Using your finger, press dimples into each piece, sprinkle with nigella and sesame, then cover.
- Let the mashatih proof for 30 minutes, then preheat the oven to 200°C and bake for about 20 minutes until cooked. You can turn on the top heating/broiler to brown the tops if desired.Timers: 30 min, 20 min
Recipe tags
Pastries and bakingInternationalNut freeEgg free
Notes and serving ideas
- How to Make Hala Swar Al-Sitt
- Oreo Milkshake
- Chocolate Syrup / Liquid Chocolate for Dipping
- Almond Croissant
