QATAYEF RECIPE
Qatayef are stuffed Arabic pancakes, fried to perfection then dunked in simple syrup. Crunchy, sweet and so satisfying.
Provided by Amira
Categories Dessert
Time 1h30m
Number Of Ingredients 14
Steps:
- 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.
- 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)
- 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.
- 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).
- 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.
Nutrition Facts : Calories 140 kcal, Carbohydrate 29 g, Protein 2.1 g, Fat 2.5 g, Sodium 11.5 mg, Fiber 1 g, Sugar 19.1 g, ServingSize 1 serving
QATAYEF
Qatayef are classic Middle Eastern sweet dumplings that are a staple for the holy month of Ramadan. Families around the world make these sweet treats every year and enjoy them with different fillings. There are two types of qatayef: regular and qatayef asafiri. The regular qatayef are filled with nuts or sweet cheese, then fried and soaked in syrup. Qatayef asafiri are filled with cream, topped with pistachios and drizzled with syrup. This recipe is for regular qatayef, with both a walnut filling and a sweet cheese one.
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings (about 22 pancakes)
Number Of Ingredients 15
Steps:
- For the qatayef batter: Put the flour, powdered milk, sugar, instant yeast and baking powder in a large bowl and whisk until combined. Slowly add 1 3/4 cups warm water (about 110 degrees F) to the dry ingredients, mixing as you go. Whisk very well and make sure there are no lumps. The batter will be pourable and not too thick. If the batter is thick, add 1 to 2 more tablespoons of warm water and mix again. Cover the bowl with plastic wrap and let the batter sit at room temperature until it has bubbles on the surface and smells yeasty, about 30 minutes.
- For the syrup: Meanwhile, put the sugar, rosewater and 1 cup water in a small saucepan over medium heat. Bring it to a rolling boil, then lower the heat to medium low and simmer for 10 minutes, undisturbed. The consistency will be like pancake syrup. Set aside so the syrup comes to room temperature.
- Heat a large nonstick pan or griddle over medium heat. Whisk the batter very well. Measure about 2 tablespoons of the batter per pancake and pour into the pan. Cook the pancakes on one side only, without flipping, until the tops are dry with many bubbles and the bottoms are golden brown, about 1 minute. Transfer the pancakes pale-side up to a baking sheet or large platter in a single layer, making sure not to stack them. Cover the pancakes with a clean kitchen towel. Continue with the remaining batter. Let the pancakes cool completely before filling, keeping them covered to avoid drying out.
- For the fillings: To make the walnut filling, mix the walnuts with the sugar, cinnamon and coconut, if using.
- To fill the pancakes, hold one pancake pale-side up and add about 1 1/2 teaspoons of the walnut or cheese filling (or enough for the pancake to fold and seal easily). Fold the pancake and pinch the edges very well to seal completely. Place the stuffed pancake on a baking sheet and cover with a kitchen towel. Repeat with the remaining pancakes and walnut and cheese fillings.
- For the frying and topping: Add enough oil to a medium cast-iron pan to come about 2 inches up the sides. Heat over medium heat until the oil registers 350 degrees F. Add a few of the qatayef and fry until golden, about 2 minutes on each side (see Cook's Note). Transfer to a plate lined with paper towels to absorb the excess oil. While they're still hot, add them to the pan with the syrup and toss them around to coat completely. Transfer to a cooling rack set over a baking sheet lined with aluminum foil (for easy cleanup) to drain. Repeat with the remaining qatayef and syrup.
- Arrange the qatayef on a platter and top with ground pistachios and crushed rose petals.
DUMPLING STUFFED WITH NUTS AND RAISINS (QATAYIF)
Qatayif are made throughout the Arab world in Ramadan, and at no other time. The origins of these stuffed and fried pancakes, like the traditional Ramadan lantern go back to medieval Cairo. The filling can be either sweet cheese or nuts and raisins. This is the nut filling version flavored with orange blossom water and cinnamon. Found on Libyan Food.
Provided by Annacia
Categories Dessert
Time 1h
Yield 20 or about there.
Number Of Ingredients 12
Steps:
- Pulse the nuts in the mixer until roughly chopped. Mix with the rest of the ingredients for the filling.
- Make the batter and preheat a frying pan, dip a cotton pad in oil and wipe the pan then pour the batter into small pancakes about 8 cm (3 inches) diameter. Four small pancakes fit in a medium sized frying pan. A pancake skillet is perfect for this if you have one. Repeat oiling the pan for each batch.
- Cook the pancakes on one side only, remove from the pan when the top sets.
- Place a teaspoonful of filling in the center of each pancake on the uncooked side (the side with lots of small holes).
- Pinch the pancake edges around the filling forming a half circle.
- Fry the filled pancakes, the qatayif should be crunchy but not hard so don't let the oil get too hot.
- Dip the pancakes in any warm syrup before serving .
Nutrition Facts : Calories 238.7, Fat 9, SaturatedFat 2.5, Sodium 123.3, Carbohydrate 37, Fiber 2.6, Sugar 17.6, Protein 4.9
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- In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
- Bring to a rolling boil, then immediately reduce the heat to medium-low and let it simmer for 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like.
- Remove off the heat and transfer to a large bowl and allow to cool to room temperature before dipping the Qatayef.
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