Recipes
Qatayef with Homemade Cream
June - 13 - 2017
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Recipe by, Maisaa Miqdadi - Food blogger, Founder of Let's Talk Food
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Ingredients
recipe Clotted cream (ashta):
- 4 cups (1 liter) milk (preferably double cream milk)
- 4 slices of toast bread
- ½ tsp Mastic (ground with ½ tsp sugar in a mortar and pestle)
- 1 tsp orange blossom water
- 1 tsp rose water
- 4 heaping Tbsp cornstarch mixed with 6 Tbsp water
Scented sugar syrup or honey
- 1 cup sugar
- ½ cup water
- ½ tsp lemon juice
- ½ tsp orange blossom water
For the dough:
- 1 tbsp. cornstarch
- 2 cup water
- 1 cup milk
- 2 1/2 cup flour
- 1/2 cup semolina
- 1 tsp. baking powder
- 2 tbsp. sugar
- ½ tsp yeast
- Pinch of salt
Method
To prepare the Ashta:
- Cut off the crusts of the bread and cut in small pieces.
- Place the milk, and bread in a saucepan over medium heat and bring to boil, whisk frequently.
- After 10 minutes, the bread will have dissolved, add the cornstarch paste and stir constantly, till the mixture thickens about 3 to 5 minutes.
- Turn off the heat and stir in the mastic, orange blossom water and rose water.
- Cool the ashta and set aside.
To prepare the dough:
- To prepare the dough, mix all wet ingredients, add the dry ingredients gradually and mix well. Set aside for 15 minutes to rest.
- Fill the attayef assafiri with ashta from one side, closing the other side (pressing with your fingers). Garnish it with pistachios and the dried Damascus roses.
- Serve them with sugar syrup at the side.
Mastic (in Arabic mistika): It is an aromatic resin from a tree, it can be used as a flavoring in sweet dishes. It is the secret flavor in traditional Arabic ice-cream.
