Crispy Fried Qatayef

Ingredients

• Qatayef batter:
• 2 cups flour
• 1 cup fine semolina
• 2 1/2 cups lukewarm water
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon yeast
• 1 tablespoon sugar
• 1 teaspoon baking powder
• A splash of rose water
• Cooked ashta (cooked cream):
• 1 liter milk
• 3 tablespoons cornstarch
• 1 tablespoon flour (or fine semolina)
• A dash of rose water and orange blossom water
• 2 tablespoons sugar
• Walnut filling:
• 200 g ground walnuts
• 1 teaspoon powdered sugar
• A dash of rose water and orange blossom water
• A pinch of ground cinnamon
• Ashta method:

Method

1. Blend all the qatayef batter ingredients in a blender for several minutes until the mixture is smooth and combined
2. Let the batter rest on the side for 1 hour
   Timers: 60 min
3. After an hour, start cooking the qatayef
4. Use a nonstick pan... heat it slightly, then start pouring the batter into round discs of the desired size
5. Wait until all the bubbles have come out of the batter before lifting the discs from the pan
6. Continue cooking the rest the same way until all the batter is used up
7. Cover the qatayef discs with a clean cloth so they stay soft until filling
8. Fill the qatayef with ashta or the walnut filling, close them, then fry them in plenty of hot oil until golden
9. Transfer them from the oil to cold syrup... and leave them for a few minutes before removing them from the syrup, draining, and serving
10. Mix all the ashta ingredients cold (except the rose water and orange blossom water), then put them on the heat
11. Keep stirring over medium heat until they set like custard
12. Add a pinch of rose water and orange blossom water, stir, and turn off the heat
13. Let the ashta cool completely at room temperature before using it for filling
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