430 gm granulated sugar. This will make London feel sunny. In this video, Rachael and guest chef Christopher Kimball use semolina to dust the pan before baking their thin-crust pizzas. Fill pancakes with store-bought or homemade clotted cream. This basbousa recipe is the easiest, most delicious classic Arabic semolina cake recipe. Batter should be thinner than pancake and not lumpy. 55 gr of fine semolina (1/4 cup) - nice for the texture but you can skip it and just use a total of 320 gr of all purpose flour instead; 1 heaped teaspoon of baking powder; My favorite savory stuffing is with feta cheese and mint, you can also stuff them with browned minced meat. They are called the pancakes of the Middle East. Preparation . Note3: It is somehow hard when you first make Qatayef to figure out the right temperature for you. Happy Friday, friends! And happy Maslenitsa! Replace the semolina flour called for in the recipe with an equal amount of all-purpose flour, bread flour, or whole-wheat flour. Hold the pancakes bubble side up, fill with little over a teaspoon of the nut mixture. Repeat with the remaining batter, wiping the pan with a towel paper between each batch. The date was July 18, 2014 when aunt Maha graciously e-mailed me her recipe for basbousa (semolina cake drenched in syrup). If you are not sure, try one or two before going for the whole thing, if you feel the batter is thick and moving slowly out of your ladle then add warm water by 1 tablespoon at a time, whisk and try again. Cook until the pancake starts bubbling on top then remove from the pan and set aside. Sugar (you can omit it since they are eventually drenched in syrup). For the filling: 750 grams Nutella ® For decoration: Sugar syrup (according to taste) Ground pistachio. Qatayef Recipe: Ingredients of Qatayef. -To make a medium-sized Qatayef, measure 3 tbsp. Serves . Add prepared filling to Qatayef, fold and pinch until completely sealed. In a bowl, combine the dry ingredients well. Hehehehe, This is one of our favorite all year long. The point is how to get the perfect batter every time.I used to make really nice qatayef but after a lot of trying .. this is it for sure and I do not think I would modify this recipe any better. -. Feel free to leave it out, I just tried that and it went ok. And because we were not going back for a while, I asked for the recipe so that I can make it for my family and friends in Iowa. Crunchy, sweet and so satisfying. Arrange qatayef bubble side up on a baking sheet and cover with a towel. They will stay for up to 6 weeks and I can even say longer but this is just for safety and freshness. for large and 2 tbsp. water as required . As an Amazon Associate I earn from qualifying purchases. Candied blossom. The batter will bubble at the surface and cooks, do not flip. Worth noting that, I freeze nuts stuffed qatayef and ground beef stuffed qatayef but haven't tried the ones with cream or feta cheese. of batter, four tbsp. Many pasta recipes just use all-purpose flour, however, for a truly rich and tasty pasta semolina flour should make up half of the total flour content as well as be used for dusting. or should I say most of the work. In saucepan,add milk and bring it to boil. H ow to make Qatayef. Stir swirling the pan, bring to boil, swirl the pan once more and simmer (gentle bubbles) 9 to 15 minutes until it turns into syrup. Fill each pancake with either the walnuts or cheese, fold it in half and press to seal the edges. Combine with remaining ingredients to an almost paste consistency. Step 1. Your email address will not be published. Walnut Qatayef is best served at room temperature. When it boils, reduce heat and simmer for 10-15 minutes. Here’s a detailed recipe … Hi! Pour1/2 cup for each round, Hold spoon/cup about 5 inches above skillet and drop batter onto the middle of the pan in a slow steady stream and cook on one side only for 25 to 35 seconds until the batter has no visible wet spots you will notice bubbles forming on the surface and the surface is dry and bottom turn slightly golden color. How to make Qatayef crunchy the longest?Eventually qatayef gets soft as the syrup makes them soft, that's why I like freezing and frying them on the spot so we do not have many leftovers. Bake at 400 degrees for 30 min to 40 mins until it's a bronze brown color. They are only made and served during the Holy month of Ramadan, and truly feel like a celebration! Note4: You can at this point freeze stuffed pancakes on a parchment lined baking sheet for a couple of hours then place them in a ziplock and keep in the freezer. -Qatayef can be stuffed with sweet white cheese, clotted cream, or walnuts. Heat a griddle or a pan and scoop about 2 Tablespoons of the batter. After rise mix well. Fry or bake the Qatayef. Cover once again and repeat with the rest. Qatayef Asafiri. (Note3). 2 cups water. And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates. -You need to experiment with your stove settings and different pans until you find what works for you. 1/2 teaspoon baking powder. Katayef is easy to make and requires few ingredients that is most probably there in your pantry. 3 teaspoon milk powder. Crunchy sweet and oh boy so satisfying dessert. Fry directly from frozen, there is no need to thaw. Qatayef Recipe : step by step. 5 teaspoon unsalted butter. Scoop about a teaspoon of the Ashta filling in the middle of the Qatayef. -Prepare simple sugar syrup. Qatayef is a staple dessert in the Middle East especially during the holy month of Ramadan. It’s often deep fried, but theres a version that’s not and it’s much lighter and easier on the stomach – it’s called Qatayef Asafiri. 1 tablespoon baking powder. (Note1), Stir the batter a bit to check consistency if it is too thick then add a tablespoon of water. Nov 6, 2017 - Explore Zara Ara's board "semolina recipe" on Pinterest. I like to stuff then then lay them on a baking sheet in single layer, freeze for a couple of hours then put them in a zip lock in the freezer. 1 pinch salt. When the Qatayef slightly cool, stuff them immediately. Too hot and it will be burnt, too low it will be pale and takes forever to cook. This site uses Akismet to reduce spam. Qatayef (also sometimes transliterated katayef, kataif, or atayef) is a pancake made from flour and semolina, which gets cooked just on one side, so that air bubbles sputter, pop, and eventually set into a really gorgeous, lacy pattern on top. Take qatayef out and let them drip in a colander. Your email address will not be published. Cool Qatayef for about 10 to 15 minutes before you fill them and use within an hour to prevent excessive drying. Fold pancakes in half and pinch the sides to firmly close. Qatayef Stuffing The most … Cooking . Qatayef is the star dessert in Egypt during the month of Ramadan. See more ideas about Semolina, Semolina recipe, Food. You can prepare fillings ahead of time. WHAT KIND OF RECIPES CALL FOR SEMOLINA? These small pancakes with holes are filled with cream of milk or a mixture of nuts. As always. I'd love to make this during Ramadan for my family! Required fields are marked *. Note1: a recent tip from mom is to make this in your blender and this worked like a charm much better than a whisk. In custard powder,add milk and whisk well. What level of heat does the pan need to be when I cook the pancakes? 40 min. Like all Middle Eastern cuisines, it is based on the rural traditions of farmers and nomadic peoples who have lived in the area for thousands of years. (Note4). It is a learning curve so you need to be patient. It keeps for about 6 weeks in the freezer. Feb 19, 2019 - A Step by Step tutorial to making Qatayef, or Middle Eastern Semolina Pancakes, a traditional Arabic pastry very popular during the fasting month of Ramadan. It is seriously very delicious and all my friends like it to the max and said it is the best.My kids never like qatayef, I guess because they appreciated nuts before. 20 min. 25–30 . !.Qatayef is really very versatile. (cook on one side only). Too hot and it will burn. Atayef or Qatayef are Middle Eastern pancakes that are filled with white cheese or nuts then fried or baked, and soaked in a rose sugary syrup. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. 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. The first couple of trials were a QATAYEF BATTER :-2 cup flour ½ cup semolina 2 teaspoon baking powder 2 tablespoon sugar 1 tablespoon Yeast 3 cup warm water • Mix well then pour in a blender, blend until 20 seconds, pour into a bowl cover and allow to rise for 30 minutes. Cover for the last one or two minutes to allow steam to dissolve sugar crystals stuck to sides of the pan. Gradually add dissolve custard,mix well and cook until custard is thick. For Qatayef bil Ashta (with clotted cream). Qatayef is a fluffy, Arab style pancake that’s stuffed with sweet cream and nuts, and it’s absolutely amazing. Add water and mix until everything is well incorporated, and let rest for 30 minutes until bubbly. 50 gm hazelnuts. Mine was a notch less than 300F something like 295F. Qatayef stuffed with Akkawi cheese is best served hot. 1 tablespoon lemon juice. Just make sure that the sugar syrup is made earlier and allowed to cool down to room temperature. Add water and mix until everything is well incorporated, and let rest for 30 minutes until bubbly. ½ cup fine semolina. Bread flour or whole-wheat flour will work best; they have a higher gluten content than all-purpose flour. Do not overfill as it will not close or tear and crack. Brush both sides with butter and bake in a preheated 200-degree oven for 15 minutes. The golden crust, creamy texture and amazing flavor make it irresistible! Or may be stuff them with cream and left them as is without frying like this Qatayef Asafiri recipe. If you want a softer qatayef, fry them until they are just light golden brown. Soona, thank you for your interest in the recipe. In a deep bowl, combine first 6 ingredients, add water and mix well. -Once it is allowed to sit for an hour or two, the batter will be gooey but liquid, almost like heavy cream. The first one or two pieces almost always fail. Qatayef with Nutella ® Easy. Note2: most probably you'll need to add from 1 to 1 1/2 Tablespoon of warm water to the batter to make it thinner. used about two cups mixed nuts and raisins. What temperature to cook qatayef pancakes on?Another crucial point in making qatayef. I've tried with many flour brands and it always end this way. This post may contain affiliate links which won’t change your price but will share some commission. Set aside until you are finished with the rest of the batter. Qatayef is a special delicious fragrant desert, and a beautiful Arabian pancake stuffed with ground walnuts, sweet cheese, or with clotted cream (ashta) filling. It’s so fragrant and delicious and I’m sooo excited to share this recipe with you guys! Dip the open side into ground pistachios. Turn heat off and let it cool down to room temperature, it will thicken as it cools down. Learn how your comment data is processed. Although this recipe is the best I have ever made and I have experimented with many flour types, your flour might be different. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. Cook on one side only. 50 gm raisins. -If surface bubbles do not easily form, your batter is too thick, just add some water and let it sit for a bit. Add sugar,cottage cheese,mix well and cook until sugar is dissolved. Qatayef (Katayef) Recipe; folded pancakes with nuts. Cut the Cake again along the pre-cut lines and pour cold syrup on top while its hot so it can absorb all through. Don’t want to miss a recipe? The more you leave qatayef in the syrup, the more syrup it will soak and then it will become softer. Qatayef Ingredients Qatayef batter ingredients are basically flour, yeast, sugar, water, dry milk, baking powder and a dash of salt .