👨‍🍳 作り方

1. 1

   For the batter: In a blender, combine flour, semolina, sugar, baking powder, yeast, and salt. Add the lukewarm water and milk. Blend for 2 minutes until smooth. Let the batter rest, covered, for 30 minutes at room temperature.

2. 2

   After resting, blend the batter again for 30 seconds. Heat a non-stick skillet or griddle over medium heat. Pour small circles of batter (about 2-3 inches in diameter) onto the hot skillet. Cook until the surface dries and bubbles appear, then carefully remove and place on a clean towel. Do not flip. Cover with a towel to keep them moist.

3. 3

   For the Ashta filling: In a saucepan, whisk together 1 cup of milk and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and stir in the ricotta cheese and orange blossom water until well combined. Let it cool completely, then refrigerate.

4. 4

   Once the ashta is cool, transfer it to a piping bag. Gently shape each qatayef pancake into a cone by pinching one side to seal, leaving an opening for the filling.

5. 5

   Pipe the cooled ashta filling into each qatayef cone. Be generous but don't overfill.

6. 6

   Arrange the filled qatayef on a serving platter. Drizzle generously with sugar syrup and sprinkle with ground pistachios.