Shuaibiyat with Walnuts and Ashta

Ingredients

• 3 cups flour
• 2 cups water, or a little less or more as needed for the dough
• 1 tablespoon sugar
• A pinch of salt
• 1/4 cup vegetable oil
• 2 tablespoons yogurt
• 1 teaspoon baking powder
• 2 cups ghee
• 1 1/2 cups cornstarch for rolling
• Ashta filling:
• 3 cups milk
• 2 tablespoons cornstarch
• 2 tablespoons flour
• 2 tablespoons fine semolina
• 2 tablespoons sugar
• 1 tablespoon rose water
• 1 tablespoon orange blossom water
• Walnut filling:
• 1 cup coarsely chopped walnuts
• 1/2 cup desiccated coconut
• 2 tablespoons syrup

Method

1. We start by making the dough. Mix all the ingredients together and knead with room-temperature water until you get a dough that does not stick to your hands, is well combined, and is slightly firmer than manakish dough.
2. Cover the dough and let it rest for about an hour.
3. After the time is up, divide it into 20 pieces and roll the pieces into small circles.
4. Let them rest for about 10 minutes.
   Timers: 10 min
5. After the time is up, sprinkle a generous amount of cornstarch over each disc and stack them on top of one another. The large amount of cornstarch ensures they do not stick together.
6. Roll them out until you get one large sheet, and try to remove any excess cornstarch if possible (you can also stack only 10 pieces at a time and roll them together, so you end up with two sheets in the end).
7. Roll the sheet into a log and cut it as desired, then let them rest for another 15 minutes.
   Timers: 15 min
8. Fill them with walnut or ashta filling as desired, using a mixture of flour and water to seal the edges.
9. Arrange the shuaibiyat in a baking tray generously greased with ghee and bake in the oven on the rack below the middle at 200°C, with heat on from both the top and bottom.
10. During baking, baste the shuaibiyat with the ghee in the bottom of the tray, and repeat the process 3 or 4 times.
11. When they turn a beautiful golden color on both sides, discard the excess ghee from the tray and pour over the warm syrup.
12. Wait a little until the shuaibiyat cools, then serve.
13. Mix all the ingredients cold except for the rose water and orange blossom water.
14. Place the pot over the heat and stir until the mixture thickens.
15. Finally, add the rose water and orange blossom water, mix, and turn off the heat.
16. When the mixture cools, add a container of qaimar ashta and mix well. This gives you an ashta filling suitable for shuaibiyat and other desserts.
17. Mix the ingredients together and use the walnut filling to stuff the shuaibiyat.
18. This delicious shuaibiyat recipe is from our site friend and cook
19. Ruwaida Al-Haj Rifai
20. Click on Ruwaida's name to discover all her wonderful recipes on our site.
21. Also from Ruwaida, try Easy Croissant
22. You can also make the best maamoul by clicking on Successful Maamoul Recipe