Qatayef Cake with Ashta
Ingredients
Dough
- 2 cups flour
- 1/2 cup fine semolina
- 3 tablespoons baking powder
- 3 cups water
- 1 tablespoon rose water
Ashta
- 4 cups milk
- 2 tablespoons vinegar
- 1/2 teaspoon ground mastic
- 2 cups cream
For serving
- Syrup
For decoration
- Pistachios
- Coconut
Preparation
In a blender pitcher, place the flour, semolina, baking powder, water, and rose water. Blend on medium speed until a smooth liquid dough forms.
Let the dough rest for 10 minutes on the kitchen counter.
For the ashta, in a medium-sized thick-bottomed pot, place the milk over high heat until it starts to boil. Add the vinegar and let it curdle for a few seconds. Remove the pot from heat and let the milk sit for a minute to separate the ashta from the whey. Strain the ashta through a fine sieve and let it cool completely.
In a deep bowl, place the ashta, mastic, and cream. Mix the ingredients until smooth and well combined.
Over high heat, place a wide skillet and let it heat up completely.
Take half a cup of qatayef batter and pour it directly into the skillet. Wait until bubbles form on the surface and the bottom browns to form the qatayef. Transfer to a wide plate and repeat with the remaining batter, using half a cup per pancake. Let the pancakes cool completely.
In a wide serving dish, place one qatayef pancake. Spread a little ashta on the pancake and sprinkle a little coconut, pistachios, and syrup. Place a second pancake on top and repeat until all pancakes are used, ending with a layer of ashta.
Garnish with more coconut, pistachios, and syrup, and serve the qatayef cake immediately.
