Shaibiyat with Ashta

Ingredients

• 4 cups all-purpose flour
• Shaibiyat with Ashta: 1 tablespoon baking powder
• 1/2 teaspoon salt
• Shaibiyat with Ashta: 1/2 cup corn oil
• Half a cup of warm milk.
• 1/2 cup yogurt at room temperature.
• Shaibiyat with Ashta — Ingredients: 1/2 cup water
• 2 tablespoons sugar syrup (qater/shira)
• Cornstarch
• Ashta (qaymeer), Middle Eastern clotted cream.
• Shaibiyat with Ashta: You may need to use slightly less or slightly more water, depending on how the dough feels.
• Cover the dough pieces well and let them rest and rise for about 4 hours.
• Shaibiyat with Ashta: Take each piece individually, roll it out, place a single pistachio or walnut in the center, fold it over to the opposite side, and arrange the pieces on a baking tray greased with ghee. Put the tray in a preheated oven; use only the bottom heating element. When the edges have browned, turn the oven off and then switch on only the top heat until the pastries take on a lovely reddish color.
• Remove the shaibiyat from the oven, pour the cold syrup over them, and let them sit soaked in the syrup until they cool and have absorbed the syrup well; then lift them out of the syrup and place them on a serving plate.

Method

1. Place the flour, salt, and baking powder in a deep bowl and mix well. Add the oil, milk, and yogurt, then knead well. Then add the syrup and water and continue kneading..
2. You may need a little less or a little more water, depending on the dough.
3. Knead well until you get a smooth, soft dough.
4. Shape the dough into a log and cut it into 18 to 20 pieces.
5. Cover the dough pieces well and let them rest and rise for about 4 hours.
   Timers: 240 min
6. After the required time, roll out the dough pieces using starch. It is not recommended to use flour so the dough does not stick.
7. Arrange the rolled pieces on top of one another in layers, sprinkling starch between each layer.
8. Roll the dough into a large circle, then roll it up again into a log and cut it into medium pieces as desired. Open each piece from the middle, place a spoonful of ashta inside, then seal it well... Dip the dough pieces in ghee and set them aside to rest for about half an hour.
9. Then take each piece separately, flatten it, place a pistachio or walnut in the center, turn it over to the other side, and arrange it in a tray greased with ghee. Put the tray in a preheated oven... Turn on the oven from the bottom only; when the edges are golden, turn it off and then turn on the top heat until the pastries take on a beautiful golden color.
10. Remove the shaibiyat from the oven, pour the cold syrup over them, and leave them soaked until they cool down and absorb the syrup well. Then lift them out of the syrup and place them on a serving plate.