Qatayef Dough with Flour and Semolina

Ingredients

• 2 cups all-purpose flour
• 1 cup fine semolina
• 3 cups warm water
• half a cup milk
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon active dry yeast
• half a teaspoon baking soda
• half a teaspoon vanilla
• 3 cups water for the syrup
• 6 cups sugar for the syrup
• quarter teaspoon citric acid or the juice of half a small lemon citric acid or the juice of a small lemon
• quarter teaspoon salt
• a little crushed pistachios for sprinkling/serving
• a little light syrup
• a little handwork

Instructions

1. In a bowl, mix together the dry ingredients: all-purpose flour, fine semolina, baking powder, baking soda, vanilla, and active dry yeast.
2. In a bowl or pitcher, combine the warm water with the milk and sugar until the sugar dissolves completely.
3. In the mixing bowl, gradually add the water, milk, and sugar mixture to the dry ingredients, stirring until the batter is completely smooth.
4. In the mixing bowl, add the salt at the end, after the dough has thickened, as mentioned by the chef.
5. In the mixing bowl, leave the batter for about one-third of an hour or half an hour, until bubbles appear.
6. Transfer the prepared batter to a pitcher for easier pouring and quantity control.
7. In a Tefal pan, heat over slightly above medium heat beneath the pan.
8. Pour the batter into the pan in circles of the desired size, until the surface dries and bubbles appear.
9. In the pan, turn each qatayef piece until it dries completely on the other side.
10. Place the cooked qatayef on a tray lined with a cotton towel to cool.
11. Fill each qatayef with ashta, as desired, as stated by the chef.
12. Arrange the filled qatayef on a serving plate, then top with crushed Aleppo pistachios and syrup.