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Mix the dry ingredients (flour, semolina, baking powder, mahlab, sodium carbonate, salt) together.
Dissolve the yeast and sugar in the warm water, then add the wet mixture to the dry ingredients and mix well to form a smooth, light batter.
Cover the batter and let it rest for 30 minutes.
Heat a non-stick pan over high heat.
Scoop the batter into the pan, forming small circular shapes.
Cook the atayef until golden brown on both sides.
Remove the cooked atayef and place them on a clean cloth or paper towel to cool.
Once cooled, stuff the atayef with the cold qishta (cream) and optionally top with crushed pistachios.
Serve the stuffed atayef immediately or store them in the fridge for up to 4 days, reheating before serving.