QATAYEF ASAFIRI

Makes: About 30 pieces

Total time: 45 minutes

For the syrup:

½ cup granulated sugar

A squeeze of fresh lemon juice 1 teaspoon orange blossom water or rose water, or a combination

For the batter:

1 cup all-purpose flour

¼ cup fine semolina flour

1 tablespoon granulated sugar

½ teaspoon instant or quick-rise yeast

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon ground mahlab (optional, see note)

¼ teaspoon orange blossom water or rose water (optional)

For the filling:

1 cup mascarpone

½ cup heavy cream

3 tablespoons confectioners’ sugar 1 teaspoon orange blossom water or rose water, or a combination

¼ cup finely ground unroasted, unsalted pistachios, preferably Turkish, for finishing

1. Prepare the syrup: In a small saucepan, combine the sugar, lemon juice and ¼ cup water. Bring to a boil over medium heat. Lower heat and simmer until slightly thickened, about 5 minutes. Set aside to cool completely, then stir in ½ teaspoon orange blossom water and ½ teaspoon rose water.

2. Make the batter: Add 1 ¼ cups plus 2 tablespoons water to a blender or food processor. Add all the batter ingredients and process until smooth. The batter should be quite loose, similar to heavy cream in consistency. Set aside to rest for 15 minutes.

3. Meanwhile, prepare the filling: Place the mascarpone, heavy cream, confectioners’ sugar, ½ teaspoon orange blossom water and ½ teaspoon rose water in a small bowl. Use a handheld electric mixer to

whip into stiff peaks. Refrigerate until ready to use.

4. Cook the qatayef: Place a medium nonstick skillet or griddle over medium heat until hot. Mix batter to ensure it is smooth, then pour separate 1-tablespoon portions of batter into the pan, fitting about 4 circles. Cook qatayef until entire surface is covered in small bubbles and the center loses its sheen, 30 to 45 seconds. (You might be able to cook off more at a time once you’ve determined the right temperature and consistency of the batter.) If the bubbles are large and sparse, then your batter is too thick; stir 1 tablespoon of water into the batter to thin. Qatayef cook only on one side; the base should be uniformly golden and the top covered in small bubbles. If the disks brown too quickly — or unevenly — underneath before the batter loses its sheen on top, lower the heat slightly.

5. Transfer each cooked qatayef to a large tray lined with a dish towel and cover with another dish towel while you cook the remaining batter.

6. Fill the qatayef: Fold each into a half-moon, bubble side on the inside, and pinch to seal the edges together halfway. Using a teaspoon or a piping bag, fill the opening with the cream, then dip the exposed cream filling into the ground pistachios.

7. Arrange filled qatayef on serving platter. These can be covered in plastic wrap and refrigerated for several hours until ready to serve. To serve, drizzle cooled syrup over the qatayef and offer guests more syrup to add to their individual plates.

Note: Mahlab, the kernel found inside the pit of a cherry, adds a floral and nutty aroma to sweets and gives Arabic cheese its distinct flavor. It is available whole or ground from Middle Eastern grocery stores, but goes rancid quickly, so buy it whole and grind it as needed, storing the rest in the freezer until needed.