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Now, I usually buy my atayif rounds from a local middle eastern market, but never again. I also put a tsp of walnut, brown sugar, and cinnamon on each round , closing them completely and deep frying then until golden. Then I dump them into cold simple syrup. Remove and allow to cool. And the ishta is very good, some times I leave out the sugar and serve it with basbousa or baklava . These are really great recipes and I thank you for the post, shokran jazeelan.
I used Katayif- the Easy Way for the batter. I had some trouble with consistency of the ishta but I think it was due to using tapioca starch in place of corn starch (we are corn free) which I am finding doesn't always work well. Maybe I will try the ishta again sometime using corn starch to gift.