Name: Asafiri Qatayef with Ashta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 حصص
Cuisine: Levantine
Ingredients: 1 cup All-purpose flour; 0.25 cup Fine semolina; 1 tbsp Sugar; 0.5 tsp Instant yeast; 0.5 tsp Baking powder; 1.5 cup Warm water; 1 tsp Orange blossom water; 1 cup Fresh clotted cream (ashta); 0.25 cup Pistachios; 0.5 cup Simple syrup (qater)

Instructions

Preparing the Batter

In an electric blender, combine the flour, semolina, sugar, yeast, baking powder, warm water, and orange blossom water, blending thoroughly until a smooth, lump-free liquid batter forms. · 2 min
Fermenting the Batter

Let the batter rest aside in a warm place until small bubbles form on the surface. · 15 min
Heating the Pan

Heat a heavy-bottomed non-stick pan over medium heat without greasing it with any oil or butter. · 3 min
Cooking the Qatayef

Pour about one and a half tablespoons of batter to form a small disc roughly 7 cm in diameter, cooking until holes form on the surface and the top dries completely, without flipping to the other side. · 2 min
Cooling and Covering

Remove the cooked pancake and place it immediately on a clean cotton towel, covering it with another towel to preserve its moisture and pliability.
Filling the Pancakes

Seal half of the qatayef disc by pinching the edges together with your fingertips to form a cone shape, then fill the pocket with a spoonful of clotted cream.
Garnishing and Serving

Dip the exposed cream filling into the crushed pistachios, arrange the pieces on a serving platter, and serve alongside cold simple syrup.

Nutrition / serving

340

cal

protein g

carbs g

fat g

Chef's tips

Cover the cooked qatayef discs with a slightly damp kitchen towel immediately upon removing them from the pan so the edges do not dry out and they seal easily when shaping.