Qatayef

1 hour 30 minutes

8

Introduction

Steps

Make the syrup:

  • In a sauce pan over medium heat, add syrup ingredients, stir a little then let it boil.

  • When it boils, reduce heat and simmer for 10-15 minutes.

  • Turn heat off and let it cool down to room temperature, it will thicken as it cools down.

Make the batter:

  • In a deep bowl, combine first 6 ingredients, add water and mix well. (Note1)

  • Cover and let it set for 30 minutes.

  • Stir the batter a bit to check consistency if it is too thick then add a tablespoon of water. Batter should be thinner than pancake and not lumpy. (Note2)

Cook the pancakes:

  • Heat a griddle or a pan and scoop about 2 Tablespoons of the batter.

  • The batter will bubble at the surface and cooks, do not flip

  • When the surface is longer wet remove and it is golden brown, remove from heat. (Note3)

  • Arrange qatayef bubble side up on a baking sheet and cover with a towel. Set aside until you are finished with the rest of the batter.

  • Continue until you finish all the batter.

Fill the pancakes:

  • Hold the pancakes bubble side up, fill with little over a teaspoon of the nut mixture. Do not overfill as it will not close or tear and crack.

  • Fold pancakes in half and pinch the sides to firmly close. (Note4).

Frying the pancakes:

  • Heat oil for deep frying over medium heat.

  • For a crispy golden qatayef, fry for like 3 minutes on each side until they are dark golden brown. If you want a softer qatayef, fry them until they are just light golden brown.

  • Take them out of oil place on a paper towel for 5-15 seconds then quickly dip them in the cooled syrup while they are still hot. Toss to cover with syrup.

  • Take qatayef out and let them drip in a colander. The more you leave qatayef in the syrup, the more syrup it will soak and then it will become softer.

How to make

Ingredients

  • 2 cups (240 g) all purpose flour.

  • 1 tsp (3g) dry yeast.

  • 1 Tablespoon (14g) sugar.

  • 1/2 teaspoon (1g) baking powder.

  • 1 Tablespoon (6g) dry powdered milk.

  • A pinch of salt.

  • 1 3/4 (420 mL) cups of warm water.

  • Oil for deep frying.

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