Qatayef with Ashta and Sugar Syrup
This recipe is for qatayef stuffed with ashta, walnuts, or cheese. It is made with a simple batter of flour, water, yeast, vanilla, baking soda, and salt, then cooked in a pan, filled, fried in oil with ghee, and served with cold sugar syrup. The ashta is extracted from milk and vinegar, then thickened with milk and starch, while the syrup is made with sugar, water, lemon, and a drop of orange blossom water.
Sweet stuffed qatayef pancakes served with ashta cream and sugar syrup.
Like stuffed mini pancakes with cream and syrup.
Qatayef are often filled and then topped or dipped in syrup; ashta is a creamy filling.
Ingredients
- 4 drinking glasses (500 g) All-purpose flour
- 5 glasses (750 ml) Water
- 1 tbsp sugar Sugar
- 1 tsp yeast Yeast
- 1 sachet vanilla Vanilla
- 1/2 tsp Baking soda
- a pinch Salt
- 500 g Sugar
- 250 ml Water
- 1 Slice of lemon
- 1 drop Drop of concentrated orange blossom water
- 2 kg Milk
- 1/4 finjan Vinegar
- 1/2 kg Milk
- 2 tbsp Starch
- 100 Walnuts
- 1 tbsp Shredded coconut
- 1 tbsp Honey
- 1/2 tsp Cinnamon
- 1/4 tsp Ghee
- Shallal cheese or any type you prefer
- 1 liter oil Oil
- 1 spoonful of ghee for the oil Animal ghee
Instructions
- In a pot, mix the milk with the vinegar until the milk separates and the ashta forms.
- In a strainer, drain the ashta well of its liquid and leave it to drain.
- In a pot, mix 1/2 liter milk with 2 tbsp starch while cold, then turn on the heat until the consistency becomes like muhallabia.
- In a pot, add the drained ashta to the milk-and-starch mixture and stir well, then turn off the heat and leave it to cool.
- In a pot, mix 500 g sugar with 250 ml water, then heat over medium heat until the sugar dissolves and boils.
- In a pot, add the lemon slice after removing the seeds, then cover the pot and leave it for 2 minutes.
- In a pot, turn off the heat, then add a drop of concentrated orange blossom water and leave the sugar syrup to cool.
- In a bowl, mix the flour with the sugar, yeast, vanilla, baking soda, and salt.
- In an electric mixer or blender, add warm water to the dry ingredients and blend, then strain the mixture.
- In a bowl, leave the qatayef batter to rest for 30 minutes to ferment.
- In a frying pan, heat the pan over medium heat until the heat is well distributed.
- In a frying pan, pour the qatayef batter in different sizes and cook until the surface dries and the white sheen disappears, then remove them.
- On a tray, place the cooked qatayef on a towel or any piece of cloth to cool.
- In a bowl, grind the walnuts, then add the shredded coconut, cinnamon, honey, sugar, and 1/4 tsp ghee, and mix to prepare the walnut filling.
- In a frying pan, heat 1 liter of oil with 1 spoonful of ghee, then fry the filled qatayef.
- In the qatayef, place ashta, walnuts, or cheese inside the qatayef, then seal them tightly.
- In a strainer, drain the fried qatayef of oil, then transfer them to the cold sugar syrup for a short time.
- On a serving plate, serve the qatayef with ashta and sugar syrup.