Homemade Shaibiyat

Ingredients

• Syrup (qatir or shira)
• Dough :
• 4 cups flour
• 1/2 cup vegetable oil
• 1 cup liquid milk
• 1 tablespoon baking powder
• Pinch of salt
• 2 eggs
• Qishta (clotted cream) filling :
• Qareeshah (curd):
• 4 cups milk
• About 1 small coffee cup vinegar
• Qaimar (cream):
• 2 cups milk
• 2 tablespoons cornstarch
• 2 tablespoons flour
• 2 tablespoons sugar
• A dash of orange blossom water
• Dough method:
• Using a mixer or by hand, knead all dough ingredients until you get a smooth dough.
• Homemade shaibiyat recipe from a friend and cook on Shou Tabkhin Today:
• اليسار رجب
• Click the name above to visit her profile.
• For more of Alisar’s delicious sweets see Macaron Dessert

Method

1. Prepare the qaimar filling: heat the milk in a pot, then add the vinegar and let it boil for 5 minutes — curds (qareeshah) will form.
   Timers: 5 min
2. Strain the qareeshah well and set aside.
3. In a pot, combine 1 cup milk with the cornstarch, flour and sugar and stir over heat until thickened.
4. When thickened, add a little orange blossom water and stir.
5. Remove from the heat and mix this with the prepared qareeshah. This mixture will be used to fill the dough.
6. Let the dough rest briefly.
7. Roll the dough into a log and cut it into about 12 equal pieces. Roll each piece into a ball. Dip each ball in starch and roll it out into a slightly thick circle.
8. As you make each circle, place it on top of the previous one with a little starch between them so you end up with 12 stacked layers.
9. Roll the stacked 12 layers together with a rolling pin to form one large circle.
10. Trim the edges to form a large square to make it easier to cut evenly.
11. Cut the square into wide strips. Take a corner and fold to mark where to cut in order to get small even squares; cut all the strips this way.
12. Fill each square with the qaimar mixture and fold it to form a triangle.
13. Place the shaibiyat triangles in a baking tray generously brushed with melted butter.
14. Bake the tray in the oven at 180°C (356°F) until the bottoms of the shaibiyat are golden.
15. Turn on the top heat or broiler to brown the tops as well.
16. Remove the homemade shaibiyat from the oven and immediately pour cold syrup (qatir) over them, then serve.