Ashta Qatayef

Ingredients

• Batter:
• 2 cups sifted flour
• 1/4 tablespoon salt
• 1 level teaspoon yeast
• 1 teaspoon baking powder
• 2 tablespoons sugar
• 2 cups to 2 1/4 cups lukewarm water / depending on the type of flour
• Ashta filling:
• Fresh ashta: 2 liters liquid milk with 1/4 cup white vinegar
• +
• Cooked ashta: 2 cups liquid milk with 2 tablespoons cornstarch
• Pinch of ground mastic
• Pinch of orange blossom water and rose water
• Syrup:
• 1 cup sugar
• 1/2 cup water
• A squeeze of lemon juice
• A splash of orange blossom water + 1 clove + 1 cinnamon stick (optional)
• Ashta:

Method

1. Mix all the batter ingredients in an electric blender until you get a mixture similar to buttermilk. Then let the batter rest for about 40 minutes before starting to cook.
   Timers: 40 min
2. In a nonstick pan, add a little butter only once... When the butter melts and over medium heat, pour a little of the batter into the pan (the amount depends on the size you want for each qatayef) and leave it until it dries and colors from the bottom.
3. Note: If bubbles appear quickly in the batter, that means it is successful; if not, it needs a little more water. It is important to stir the mixture every so often (between each piece).
4. Continue cooking the qatayef in a nonstick pan without adding anything else. Place the qatayef on a cloth or kitchen towel with the white side facing up and cover them to keep them soft.
5. Let the qatayef rest and cool before starting to fill them with cold ashta.
6. The qatayef can be served plain or fried.
7. Place the 2 liters of liquid milk in a pot over the heat.
8. As soon as the milk boils, add the vinegar, stir, and turn off the heat.
9. When the curds form on top, strain the mixture to get the curds. Let it drain very well.
10. In another pot, place 2 cups of milk with 2 tablespoons of cornstarch and keep stirring until the mixture thickens.
11. Add this cooked ashta over the curds, then add a pinch of ground mastic and the rose water and orange blossom water and mix.
12. Let the ashta cool well, then place it in the refrigerator to fill the qatayef with cold ashta.
13. Place the sugar and water (with 1 clove and 1 cinnamon stick, optional) in a pot over the heat until they boil.
14. Lower the heat, add the lemon juice, and let them boil for exactly 7 minutes.
    Timers: 7 min
15. Drizzle the syrup, cold and at room temperature, over the qatayef when serving.
16. Ashta Qatayef recipe from our friend at Sho Tabkhin El Yom
17. Nelly Hajar Shuaib
18. For more delicious and easy dessert recipes from Nelly, here is Chocolate Cake Pan