Saffouf with Ashta

Ingredients

• 2 cups sifted white flour
• 2 cups farikha flour, or fine semolina
• 2 cups or 2 1/4 cups sugar
• 1 cup milk powder
• 2 cups water
• 1 cup butter + oil
• 1 tablespoon baking powder
• 1 teaspoon vanilla
• 1 tablespoon saffron-colored spice or turmeric
• 1 tablespoon orange blossom water
• Pinch of salt
• Qatar or sugar syrup
• Ashta:
• 4 cups water
• 1/2 cup cornstarch
• 1/2 cup sugar
• A splash of orange blossom water
• 1 container of ready-made qaimar ashta
• For making date fingers the Lina way, here is the link: Date Fingers

Method

1. Place the butter and oil with the two flours only, and rub with your hands until the flour absorbs all the oil and butter.
2. Add the rest of the ingredients and mix well.
3. Let the saffouf mixture rest for about 1 hour.
   Timers: 60 min
4. Meanwhile, prepare the ashta or qaimar and set aside to cool.
5. After the saffouf mixture has rested, pour half of it into a baking tray greased with a little tahini.
6. Spread all of the ashta over the first layer of saffouf mixture so it covers it completely.
7. Pour the second half of the saffouf mixture over the ashta and spread it so the ashta is fully covered.
8. Decorate the top of the tray as desired with nuts, such as pine nuts or pistachios.
9. Place the tray in a medium oven for about 25 minutes on the middle rack.
   Timers: 25 min
10. When the saffouf with ashta is cooked, brown the top.
11. When you remove the saffouf with ashta from the oven, brush the top with a little cold qatar or sugar syrup if you want extra shine.
12. Wait until the saffouf with ashta has cooled well before serving.
13. Mix all the ingredients except the qaimar and place them in a pot over the heat, stirring constantly until boiling.
14. Add the plain qaimar ashta container and mix well.
15. Let the ashta cool completely before using.