Rose and Pistachio Mahalabia (Style 11)
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 1 1/2 cups plain flour
- • 1/2 cup fine semolina
- • 1 tsp instant yeast
- • 2 tbsp sugar
- • 2 cups warm water
- • 200g walnuts, coarsely ground
- • 1 tsp ground cinnamon
- • 1 cup sugar
- • 1 tbsp orange blossom water
Preparation Steps
Whisk the flour, semolina, yeast, and sugar with the warm water into a thin batter; rest 30 minutes until bubbly.
Drop ladles of batter onto a hot nonstick pan; cook on one side only until the top dries and pores form, then set aside covered.
Simmer the cup of sugar with 1/2 cup water for 10 minutes, cool, and add the orange blossom water.
Mix the walnuts with the cinnamon and a spoonful of syrup; place a spoonful on each pancake and fold into a half-moon, pinching the edge to seal.
Fry the filled atayef in hot oil until golden on both sides, or bake them brushed with butter at 200C until crisp.
Dip the hot atayef in the cold syrup and serve warm.