Open-faced qatayef with pistachio cream and orange-cinnamon syrup

Wash an orange and peel off the outermost layer with a sharp knife at a very shallow angle, avoiding the bitter white layer; slice about half the orange's peel into thin strips, about a tablespoon.

Put 100 g granulated sugar, 65 g water and a squeeze of lemon juice in a small pot over medium high heat and bring to a boil without stirring, so it does not crystallise.

Swirl the pot, turn the heat to low, add the cinnamon stick and orange peel and simmer a full 10 minutes.

Pour the syrup through a fork or strainer into a small jug to cool; spread the peel pieces apart on wax or greaseproof paper and leave them to dry until hard, as candied orange peel.

Mix 200 g flour, 60 g fine semolina, 1.5 tbsp sugar, 1 tbsp powdered milk, 0.5 tsp instant yeast, 0.5 tsp baking powder and 0.25 tsp baking soda with 475 ml water, by hand or in a blender, to a very liquid batter; scrape down and mix again.

Pour into a bowl and rest about 10 minutes, until small bubbles rise to the surface.

Heat a non-stick pan over medium; add about a tablespoon of batter and cook undisturbed on one side only, under a minute, until the bubbles pop and the top is no longer wet and shiny. Do not flip.

Lift onto a plate with a spatula and keep covered with a tea towel so they do not dry out; overlap them as they are cooked. They should be golden brown and smooth underneath and pale cream with large even holes on top.

Fold each pancake top-side in into a semi-circle and pinch the edges closed two-thirds of the way, leaving an opening; keep covered.

Chop 100 g pistachios into small pieces.

Mix mascarpone and pistachio butter to a creamy uniform filling; put it in a piping bag.

Insert the nozzle as far back as it goes and squeeze while pulling out, generous at the opening; repeat for all.

Press the exposed cream into the chopped pistachios at an angle so only the top half is coated.

Arrange on a serving plate in a pattern, top with one or two pieces of candied peel, decorate with edible rose petals, and drizzle generously with the syrup just before serving.