Qatayef Asafiri with Ashta

Authorbaidoone
RatingDifficultyBeginner

Qatayef Asafiri with Ashta is an Arab dessert commonly served during the month of Ramadan. Qatayef is usually deep fried, but Qatayef Asafiri is not. It is filled with Ashta or cream, garnished with pistachio and dipped in thick simple syrup.

Yields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 2 cups flour
 1/2 cup fine semolina
 3 tbsp sugar
 1 tsp instant yeast
 1 tsp baking powder
 1/2 tsp salt
 1 3/4 cup warm water
 1 teaspoon rose water
 2 cups ready cream
 1/2 cup ground pistachios
 simple syrup or honey for drizzling (optional)
1

In a blender jug, add flour, semolina, sugar, yeast, baking powder, salt, water and rose water. Run at medium speed until you get a liquid paste.

2

Put the dough in a warm place to rest for 3 hours, stirring occasionally to empty the dough from the bubbles formed during fermentation.

3

Heat a thick sheet over medium heat to become very hot. Bring a large tray and put clean cotton towel in the tray.

4

Pour about 3 tbsp of batter on the sheet to form a small size qatayef. Don't move or stir. Wait until bubbles form on the surface and leave it until the surface is completely dry. Using a wide metal spoon, transfer the qatayef over the towel in the tray. Complete the batter and cover the cooked qatayef so it will not get dry.

5

Scoop about a teaspoon of the Ashta filling in the middle of the Qatayef. Pinch the edges
together sealing them two-thirds of the way. Dip the open side into ground pistachios.

6

Arrange nicely in a serving dish and cover until time to serve. Serve with a drizzle of sugar syrup 🙂

Category,

Ingredients

 2 cups flour
 1/2 cup fine semolina
 3 tbsp sugar
 1 tsp instant yeast
 1 tsp baking powder
 1/2 tsp salt
 1 3/4 cup warm water
 1 teaspoon rose water
 2 cups ready cream
 1/2 cup ground pistachios
 simple syrup or honey for drizzling (optional)

Directions

1

In a blender jug, add flour, semolina, sugar, yeast, baking powder, salt, water and rose water. Run at medium speed until you get a liquid paste.

2

Put the dough in a warm place to rest for 3 hours, stirring occasionally to empty the dough from the bubbles formed during fermentation.

3

Heat a thick sheet over medium heat to become very hot. Bring a large tray and put clean cotton towel in the tray.

4

Pour about 3 tbsp of batter on the sheet to form a small size qatayef. Don't move or stir. Wait until bubbles form on the surface and leave it until the surface is completely dry. Using a wide metal spoon, transfer the qatayef over the towel in the tray. Complete the batter and cover the cooked qatayef so it will not get dry.

5

Scoop about a teaspoon of the Ashta filling in the middle of the Qatayef. Pinch the edges
together sealing them two-thirds of the way. Dip the open side into ground pistachios.

6

Arrange nicely in a serving dish and cover until time to serve. Serve with a drizzle of sugar syrup 🙂

Qatayef Asafiri with Ashta
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