6 Serves
88 Mins
Prepare the Katayef batter by whisking the flour, semolina, sugar, and yeast with warm water until smooth, then let it rest in a bowl for 30 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
15 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
497 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat a non-stick skillet over medium heat and pour small portions of batter to cook until bubbles form on the surface and the bottom is golden brown.
Once cooled, place a spoonful of Ashta in the center of each pancake and pinch the edges together to seal into a half-moon shape.
Arrange the stuffed pancakes on a serving dish and drizzle generously with the prepared simple syrup, then garnish with crushed pistachios.
7
g1
g5
g
.jpg&w=3840&q=75)