Katayef Asafiri

For the creamy milk filling: In a large saucepan heat 2 quarts (2 liters) of the milk and heat it until just before boiling (about 80°C/176°F) then add the vinegar. Stir until a layer of curd appears on top, then remove from the heat. Pour the curd into a fine-meshed colander placed over a bowl or sink, and set it aside.

In a large saucepan combine the remaining milk and the corn starch, whisking until smooth. Place the pan over medium-low heat and stir until it thickens. Bring the mixture to a boil. Add the curd, mix until well-combined, then remove from the heat. Transfer to the bowl of an electric mixer and mix just to combine them well. Leave the mixture to cool completely. Cover with an airtight lid or wrap, and refrigerate for at least three hours before using; it may be stored refrigerated for up to one week.

For the wraps: In a large mixing bowl combine the flour, salt, baking powder, sugar, yeast and 592 ml (2 ½ cups) warm water. Mix the ingredients well to make a smooth batter similar to crepe batter. Cover the dough well using a cling film and a clean kitchen towel, and leave in a warm place to rest for a complete hour.

When the dough is ready, heat a non-stick pan over medium heat for about 5 minutes. Working in batches, pour about 30 ml (2 tablespoons) of the batter into the pan to form a disk, and allow to sit until bubbles appear on top. Set the disks aside as they are cooked, and cover so they will not dry out.

Form tubes with the wraps and stuff with creamy milk, dipping the ends into ground or roughly chopped pistachio or candied orange. Serve at room temperature or chilled.