Ramadan Kareem! But it wouldn't be Ramadan without Qatayef, would it? Try making them from scratch by watching this video.
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Ingredients of the dough: (to make ~ 20 qatayefs)
• 1 ½ cup all-purpose flour
• ½ cup fine semolina
• ½ teaspoon instant yeast or dry active yeast
• 1 teaspoon baking powder
• 2 tablespoons sugar
• ¼ teaspoon salt
• 2 ½ cups warm water
Ingredients of the filling: (to make 10 qatayef with each filling)
• 200 grams white or Akkawi cheese, and
• 1 cup chopped walnuts, not too coarsely chopped, but not too finely either, mixed with 2 teaspoons sugar
Ingredients of the sugar syrup:
• 1 ½ cups sugar
• 1 cup water
• 1-2 teaspoons lemon juice
• 1 teaspoon orange blossom water
Direction to make the qatayef:
• If using dry active yeast, start by activating the yeast by mixing it with the sugar and half a cup of the warm water in a medium bowl. Water must be lukewarm
• Set it aside for 10 minutes until the yeast foams
• Then add all the other ingredients and whisk well until all batter is smooth
• * If using instant yeast, mix all the ingredients together in a medium bowl and whisk well until the batter is smooth
• Cover bowl with plastic wrap and set aside in a warm dry place until batter increases in volume, approximately 1 hour
• When dough had risen, whisk it again
• Heat a large, flat, non-stick shallow pan, over medium heat, and spray with some cooking spray
• When the pan is hot pour ¼ cup of the batter. This should give you a qatayef with 4-inch diameter
• Cook the qatayef until bubbles form all over the top and the batter dries off, and the bottom is golden brown
• Remove from heat, DO NOT flip to cook the other side
• Place on tray, brown side down, without sticking to the other qatayefs
• Cover with plastic wrap and let cool
• Fill the center of the cooked qatayef with 2 teaspoons of cheese or walnuts, and fold it into a half circle, and pinch the edges carefully to close it
• When you finish filling all the qatayefs, deep fry them in vegetable oil. Fry them for 2 minutes on each side, until golden and crispy
• Cover then with some sugar syrup thoroughly
• And enjoy!
Direction to make the sugar syrup:
• In a medium sauce pan, mix the sugar and the water until the sugar dissolves
• Bring to a boil and then add the lemon juice
• Let the mixture boil for approximately 10 minutes. The mixture should start to thicken very slightly, but it will continue to thicken after it cools completely
• After 10 minutes, remove from heat and add the orange blossom water, and stir
• Allow to cool a bit and transfer into a container
• Cover well and store at room temperature
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Music:
"Desert City" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons.org/licenses/b...