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Ataif bil Ashta

Published: | LAST UPDATED ON: Nov 5, 2024 by Lubna Karim

{Ramadan Special} – Ataif bil Ashta from Nazneen of Coffee and Crumpets

Salam and welcome! Today the guest who is sharing her favorite Ramadan recipe  along with Ramadan celebrations at her place she lives in is Nazneen who blogs at Coffee and Crumpets. I came across her blog sometime while searching for some authentic chicken recipe. Then we got connected through Facebook and got know more of each other. It is my immense pleasure to have her today as my guest. An obsessed coffee lover who loves to cook healthy and yummy meals for her family and friends along with exploring the natures beauty…..Check out what Nazneen has bought for us today…

When Lubna asked me to send her a Ramadan recipe, how could I refuse? I had just the perfect one for her too, one of my favorite Ramadan desserts. To me Ramadan is not complete unless I have made and devoured these at least once a week during the month. I grew up eating Middle Eastern food and also have the honor of having many wonderful Palestinian and Jordanian friends with whom this dessert is quite popular. I have loved it from the first moment I had it and then went on a quest to find out how to make it. It took me a couple of years but I finally have my recipe and it works for me every time. My favourite ataif is the cream or ashta filled one. You can also find ones with sweet cheese and nuts and coconut.

 
Lubna asked me to describe a typical Ramadan where I am. I live in Colorado surrounded by God’s beauty and majesty. I thank Him everyday for His perfection that I see every time I set foot outside.
 
Ramadan in America and especially in Colorado is very different to the ones in India. Our time is focused quite a bit around our masjids and we often break fast there and eat dinner and then pray Tarwaeeh prayers and head home. Many times, we don’t have families here and in essence, our masjid community becomes our family. At our masjid, The Islamic Center of Boulder, we have Iftar everyday that is sponsored by a family. Last Ramadan, I ate at the masjid everyday! I didn’t buy groceries for my house the whole Ramadan! Of course, I also catered half of the dinners at the masjid! It was hard work but very rewarding.
 
As far as prayer and worship, that is the same. We read our Qu’ran and pray regularly and do good deeds. I try and make Ramadan fun for my children by doing activities and visiting the masjid often. I like to make cookies and cakes and take them to my neighbors who are non Muslims and tell them about Ramadan so they know. It’s very much about community here and we strive to be good Muslims and good neighbors  I would like to take this opportunity and wish everyone Ramadan Mubarak May your good deeds, your prayers and your fasts be accepted in this very holy month.

ATAIF BIL ASHTA

TO MAKE PANCAKES:
INGREDIENTS:
 
  • 3 cups/462g plain/all purpose flour
  • ½ cup/87g semolina
  • ½ teaspoon instant yeast
  • 4 cups/944 ml warm water
  • 2 tablespoons sugar
  • 2 teaspoons baking powder

ASHTA:

  • 3 cups/709ml half and half/cream (mixture)
  • 4 tablespoons cornstarch
  • 2 teaspoons orange blossom water

SUGAR SYRUP:

  • 2 cups/450 g caster or superfine sugar
  • 1 cup water
  • ½ tablespoon lemon juice
  • 1-2 tablespoons orange blossom water

PREPARATION:

MAKE THE SUGAR SYRUP: Place the sugar, water, lemon juice in a pot and bring to a boil. Lower the heat and simmer gently for 8-10 minutes. The syrup should be thick enough to lightly coat the back of a spoon. Add the orange blossom water and pull off the heat to cool. Put aside.
 
MAKE THE ASHTA: There are many ways to make what is considered ashta, I just use this easy cornstarch method someone taught me a while back. Pour all but a half cup of the half/half-cream mixture into a heavy bottomed pot and bring to boil over medium heat. Stir the cornstarch into the remaining half cup and smooth out into a paste. Once the milk is nearly to a boil, add the cornstarch mixture and stir vigorously. The mixture will thicken instantly and as soon it bubbles and is thick, pull off the heat. Put a piece of cling wrap directly onto the surface of the ashta and place in fridge to cool.
 
MAKE THE PANCAKES: Using a mixer or a blender, mix together the flour, semolina, yeast and sugar. Add the warm water and mix or blend on high so everything gets incorporated. Add the baking powder and mix through. Put aside for a half hour or so, till the batter is bubbly. Heat a griddle or frying pan and brush with a bit of oil. Use a 1/4 cup measure to drop 5ʺ″ pancakes onto the griddle. Cook the pancakes till the surface is covered in bubbles and is cooked. DO NOT flip. These pancakes are cooked only on one side. Place the cooked pancake on a plate to cool slightly. While still warm, take a pancake and place a teaspoon of ashta in the middle and seal up the sides, by pinching, to form a crescent shaped filled pancake. Put aside and repeat with the rest of the pancakes. If the cream is oozing out or you are having trouble sealing the pancake, flatten the pancake in your hand a little bit before filling with the cream. You may also thin out the batter with about ½ cup water if the pancakes are too thick.
Once you have the desired number of pancakes stuffed, heat some oil in a large fry pan. The oil doesn’t have to be too deep, just a half inch or so in the pan, enough to shallow fry the pancakes. Once the oil is hot, add the pancakes, as many as will fit in your pan and fry till golden brown. Flip to brown the other side and then drain on paper towels.

To serve, drizzle with a bit of sugar syrup or place a little pitcher with the syrup on the side for guests to help themselves and then stand back and watch their eyes roll back in ecstasy.You can find Nazneen @ Blog | Facebook.

Comments

  1. Rafeeda AR says

    Looks really yum 4 a rotal treat!!! Thats' an easy way of making the ashta coz all I've come across is complicated. Jazakallah Nazneen 4 sharing such a lovely recipe, she does have a fantastic page, Lubna… 🙂

    Reply

  2. Sayantani says

    mouth watering recipe. cant thank you two enough for sharing this recipe. am definitely trying this very very soon.

    Reply

  7. easyfoodsmith says

    Hi! First time at your blog. Actually hopping over from Nazneen's. The Ramadan series looks amazing. I loved this recipe coz it is not only easy but also has my favorite ingredients- coconut, cinnamon and walnuts. Can't wait to try this. Do expect to see me again at your blog space 🙂

    Reply

  8. Hasna Hamza Layin says

    Wow…drooling here… I did never taste ths.. Hats off to u lubna nd nazneen! Very good attempt

    Reply

  9. Hasna Hamza Layin says

    Wow…drooling here… I did never taste ths.. Hats off to u lubna nd nazneen! Very good attempt

    Reply

  11. Kitchen Riffs says

    I love all of Nazneen's recipes, and this is no exception. Such a great looking dish, and so easy! Really tasty. Great guest post, and I really like your Ramadan series. Thank you.

    Reply

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