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
FRIED KATAYEF (EGYPTIAN DESSERT)
This mouth-watering dessert is an authentic Egyptian treat. It can be made savory and still will be delicious.
Provided by Mohamed El Refaee
Categories World Cuisine Recipes African North African Egyptian
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
- Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
- Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
- Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
- Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
- Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 57.1 g, Cholesterol 8.8 mg, Fat 10.9 g, Fiber 1.3 g, Protein 7.8 g, SaturatedFat 2.5 g, Sodium 40.9 mg, Sugar 25.2 g
KATAYIF- THE EASY WAY
I have another recipe posted for katayif that was given to me by a relative, and it works as well but this one is much easier. This recipe has never failed and they always come out pefectly! I don't normally measure the stuffing ingredients, but this should be enough to fill all of these pancakes depending on how big u make them.
Provided by Palis Favorites
Categories Dessert
Time 45m
Yield 30 pieces, 15 serving(s)
Number Of Ingredients 12
Steps:
- Put the water in the blender, then add the flour, smeed, pancake mix, sugar, and yeast to the water.
- Blend on high for a minute, then scrap down any of the mixture that might be stuck to the sides and blend again for another minute.
- Put the walnuts in the food processor and pulse them until they are in small pieces, but not completely powder.
- Pour the walnuts into a bowl and add the cinnamon, powder sugar, and coconut.
- Place a non-stick frying pan on the stove (the smallest one you have, or you can use a griddle and make multiple ones at a time) and turn the heat on medium. Let the frying pan heat up well.
- Place about 1/4 cup of the pancake mixture on the frying pan and let brown on one side (do not turn them over, only cook on one side). Little bubbles should form on the top of the uncooked side leaving little holes on the top when it is done.
- Remove the pancake from the heat and let cool. Place about 1 tbs of the stuffing mixture (or 1 tsp if you made them smaller) in the middle of the pancake and bring the edges up to touch each other.
- With your fingers, press the sides firmly together, creating a seal. Continue this until you have used all the pancake mixture and stuffing mixture.
- Lightly coat the katayif with unsalted butter on both sides and put on a try. Put them under the broiler until they are golden brown on both sides, and then dip the katayif in the cooled attar.
- Enjoy!
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HOMEMADE KATAIFI RECIPE! - MY GREEK DISH
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4.9/5 (526)Total Time 1 hr 30 minsCategory DessertCalories 297 per serving
- To make this Kataifi recipe, start by preparing the syrup. Add all the ingredients for the syrup into a small pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready. Leave the syrup aside to cool completely.
- Prepare the filling for the Kataifi. In a blender add the walnuts, ground clove and cinnamon; pulse until the walnuts are roughly chopped (not powdered). Although the walnut filling is the most common, lots of kataifi recipes also add pistachios and almonds. So it’s up to you to decide.
- Melt the butter and with a cooking brush butter the bottom and sides of a baking pan. (approx. 26-28cm diameter)
- Unroll the Kataifi dough from the plastic sleeve. Work the dough with your hands, tearing apart the shreds and gently spreading the strands out a bit if they clump together, in order to get fluffy. Cover the Kataifi dough with a slightly damp towel.
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