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Home Other Regions Middle East - Arabic Qatayef an Arabic Ramadan dessert

Qatayef an Arabic Ramadan dessert

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Ingredients

Quantity: Measure: Ingredients: Description:
1/2 Teaspoon Yeast - dry Active instant To Make the Pancakes
1 Teaspoon Sugar, Granulated To Make the Pancakes
1, 1/4 Teacup Water 110 deg F - To Make the Pancakes
1, 1/2 Teacup Flour, All Purpose or wheat flour or maida - To Make the Pancakes
1/8 Teaspoon Salt To Make the Pancakes
1 Teacup Walnut (Akhrot) **For the Filling** chopped
2 Tablespoon Sugar, Granulated **For the Filling**
1 Tablespoon Rose Water **For the Filling**
2 Teacup Sugar, Granulated For the Syrup
1, 3/4 Teacup Corn Syrup / Sugar Syrup (R. 665) light. For the Syrup
1/4 Teacup Rose Water For the Syrup
1/3 Teacup Water warm.

Method

Dissolve yeast and sugar in water inside the measuring cup for 10 minutes, or until proofs (become frothy). If your yeast does not proof, it means the yeast is bad or the water was not warm enough or too hot. Remember that yeast is a live organism and needs the proper environment to work properly!

In a separate bowl, combine flour and salt. Add the proofed yeast and sugar water mixture. Combine well, cover, and allow to sit in a warm area for 30-45 minutes.

While pancake mix is proofing, prepare filling. In a small bowl, mix walnuts with sugar. Add orange blossom water if desired. Cover and set aside.

This is now a good time to prepare the syrup. In a medium saucepan, combine sugar, water, and corn syrup. Bring to a boil, add orange blossom or rose water. Stir well to prevent sticking. Reduce heat to low and allow to sit until ready to use.

Preheat griddle or frying pan to medium high heat. Using a ladle, make a five inch pancake with the batter. Once the batter begins to bubble on top, remove pancake from griddle and set aside. Do not flip, you are only cooking one side. Repeat with remaining batter.

Preheat 1 inch of oil in a frying pan to medium high heat. While oil is heating, take one 1 tablespoon of nut filling and place it on top of the uncooked side of the pancake. Fold the pancake in half, to make a half moon shape and seal edges by pressing together. Repeat with remaining pancakes and filling.

Fry on each side until a light golden brown color (about 15-30 second each side). Drain on a towel lined plate.

Drizzle syrup generously over qatayef and serve immediately.

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