Qatayef Asafiri Stuffed Semolina Pancakes Recipes

QATAYEF RECIPE

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.