Shaibiyat Dessert

Ingredients

• 3 cups flour or 3¼ cups depending on the type of flour
• ½ cup liquid milk
• ½ cup yogurt (soured milk)
• ½ cup vegetable oil
• 1 tablespoon vinegar
• 1 egg
• 1 level tablespoon baking powder
• Cream for all desserts:
• 1 cup liquid milk
• ¾ cup cake flour
• ¼ cup cornstarch
• A splash of orange blossom water and rose water
• Light syrup (attar) or sharbet:
• 1 cup sugar
• 1 cup water
• A splash of orange blossom water and rose water
• 2 tablespoons lemon juice
• Method for the cream used in all desserts:
• Turn off the heat then add the rose water and orange blossom water and stir
• Method for the light syrup:
• On the stove, put the water and sugar
• For more desserts from Layal, here is her Cornflakes, Chocolate, and Berry Cheesecake
• For more Arabic desserts, here is Fried Qatayef

Method

1. First, combine all the dough ingredients for the Shaibiyat and knead well until you have a cohesive but soft, smooth dough.
2. Then roll the dough into a long log and divide it into 15–16 pieces. Shape each piece into a ball, place on a tray, cover and let rest for 1 hour.
   Timers: 60 min
3. After resting, prepare a generous amount of cornstarch to begin rolling out the pieces.
4. Dust lightly with cornstarch, then roll each piece into a small, thin round like a small flatbread.
5. Place each round aside and dust its surface with cornstarch. Roll the second piece and place it on top of the first, dusting it with cornstarch; continue this way until all pieces are stacked.
6. Once all layers are stacked with plenty of cornstarch between them, roll the entire stack as if it were a single sheet until it is about 1 cm thick.
7. Cut into squares, place a spoonful of the cream (qishta) in the center, and fold into triangles without pressing the edges.
8. Melt some ghee or butter and generously brush the bottom of a baking tray, then arrange the Shaibiyat pieces leaving space between them.
9. Brush the tops of the pieces well with the melted ghee or butter.
10. Bake in a preheated oven at 180°C (350°F), watching them as they bake.
11. When the Shaibiyat are golden, pour the cold syrup over them, garnish with nuts as desired, and serve.
12. When they boil, add the lemon juice and let them simmer for 12 minutes over low heat.
    Timers: 12 min
13. Turn off the heat and add the orange blossom and rose water.
14. Let it cool to be used for pouring over the Shaibiyat.
15. Mix the ingredients together except for the orange blossom water and rose water
16. Place it over the heat and stir continuously until it thickens
17. Let it cool to room temperature