القطايف

We start by placing the all-purpose flour, fine semolina, cornstarch, sugar, baking powder, baking soda, ground mahlab, and a pinch of salt in a large bowl, then mix the dry ingredients well.

In a food processor, add the water and rosewater, then add the dry ingredients and blend for 5 minutes

We let the batter rest for only 5 minutes

Heat a non-stick pan over medium heat.

We pour a small amount of the batter using a ladle or measuring cup to form a medium-sized circle, then leave it on the heat until bubbles start appearing on the surface and the top side dries completely without flipping it.

We repeat the process with the remaining batter until we finish the entire quantity, then let the qatayef cool completely before filling and using them.

Stuff the katayf, seal it tightly and fry it in heavy oil.

Leave the katayf until golden in color, then take it out and shake off the excess oil

Let it cool slightly and then garnish with syrup and pistachios