Desserts
ChefLoubna Fawaz
Asafiri Qatayef (Mini Qatayef)
Asafiri qatayef filled with cream — a light and delicious dessert. You can control the sweetness by adjusting how much syrup you add later.
Asafiri qatayef with cream is a tasty, light sweet — you can control the level of sweetness depending on how much syrup (attar) you add afterwards.
Ingredients
Start here, then move straight into the method.
- 2 1/2 cups warm water
- Three cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon yeast
- Home-made cream (qimeer) or cream filling
- 3 cups powdered milk
- 6 cups water
- 1 1/2 cups cornstarch
- 1 tub plain qimeer (cream) or cream on syrup
- Sugar to taste
- A drop of orange blossom water
- A drop of rose water
- Lemon blossom substitute
Method
Follow the cooking sequence without leaving the page.
- Prepare a bowl and add the flour, salt, baking powder and yeast, then add the warm water
- Mix the qatayef batter ingredients well until you get a flexible, smooth batter
- Cover the qatayef batter well, wrap the bowl with kitchen plastic and a piece of cloth, place it in a warm spot and leave it aside to ferment and rest for a full hour; when the batter is ready for cooking after fermentation, heat the nonstick pan well for about five minutes
- Put two tablespoons of batter into the pan, and when bubbles appear on the surface of the batter, that means it has fermented well and is ready
- Remove the qatayef circles from the pan and cover them immediately so they don’t dry out
- Fill the qatayef with ashta and garnish with ground pistachios or a lemon blossom substitute
- Lemon blossom substitute
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Qatayef round with cream recipe
- Lemon blossom substitute
- Homemade crepe dessert
