Hamwi Siyalat
A Syrian sweet from Hama made with batter, a sweet filling, and syrup.
A Syrian sweet pastry or dessert, described as even better than qatayef.
Like a Middle Eastern stuffed dessert or syrup-soaked pastry.
Ingredients
- 500 g (half a kilo) flour
- 1 tablespoon sugar
- 5 g (half a packet) yeast
- 1 packet vanilla
- 1/3 teaspoon baking soda
- 1/2 teaspoon salt
- 500 ml warm water
- 250 ml milk
- 400 ml milk
- 200 ml liquid cream
- 2 tablespoons fine semolina (farikha flour)
- 1 tablespoon starch
- 1 tablespoon sugar
- a little orange blossom water
- as mentioned, without a specified amount Aleppo pistachios
- 1/2 cup sugar
- as mentioned, without a specified amount desiccated coconut
- 1 teaspoon ground cinnamon
- as mentioned, without a specified amount chopped walnuts
- as mentioned, without a specified amount animal ghee
- for flavor mastic
- mentioned in the spoken instructions without a specified amount almonds
Instructions
- Place the flour, sugar, yeast, vanilla, baking soda, and salt in a large mixing bowl to prepare the batter.
- Add the warm water and milk to the mixing bowl, and mix the ingredients until a thin batter suitable for siyālāt forms.
- Leave the batter in the mixing bowl until it rises.
- Place the milk, liquid cream, fine semolina, starch, and sugar in a saucepan to prepare the ashta.
- Add a little orange blossom water to the saucepan to flavor the ashta.
- Mastic may be added to the saucepan for flavor, as mentioned by the chef.
- Stir the ashta ingredients in the saucepan over the heat until they thicken and reach a thick consistency.
- Transfer the ashta from the saucepan to a bowl and leave it to cool.
- Heat the pan over suitable heat before cooking the siyālāt.
- Pour the siyālāt batter into the pan in small circles.
- Cook the siyālāt batter in the pan on one side until cooked through and bubbles appear on the surface.
- Remove the siyālāt pieces from the pan and cover them with a cloth to keep them soft.
- Place the chopped walnuts, 1/2 cup sugar, desiccated coconut, and ground cinnamon in a plate or bowl to prepare the dry filling.
- The walnuts may be toasted in a pan with animal ghee, as understood from the chef's remarks about toasting and adding ghee.
- Fill each siyālāt piece with ashta on the work plate.
- Add the walnut, coconut, and cinnamon filling to the filled siyālāt pieces according to the preference mentioned in the description.
- Garnish the siyālāt with Aleppo pistachios when serving.