CLASSIC QATAYEF WITH NUTS

Ingredients:

FOR THE DIPPING SUGAR SYRUP:

- 2 cups (14oz/ 400g) granulated sugar
- 1 cup (237ml) water
- Squeeze of fresh lemon juice, about 1 teaspoon

FOR THE PANCAKES (QATAYEF BATTER): (1 LB/ 500G OF READYMADE ARABIC PANCAKES, QATAYEF DOUGH, MAY BE SUBSTITUTED)

- 2 cups (8 1/2 oz/ 240g) all purpose flour
- 1 tablespoon (3/8oz/ 12g) granulated sugar
- 1 tablespoon (1/4oz/ 8g) powdered milk (dried milk powder)
- 1 teaspoons (4g) instant yeast
- 1/2 teaspoon baking powder
- 1/8 tsp salt
- 1 3/4 cups (425ml) warm water

FOR MY FAVORITE NUT FILLING: (FEEL FREE TO SUB IN YOUR FAVORITE NUT, OR ADD FLAVORINGS LIKE CINNAMON, ROSE WATER OR SHREDDED UNSWEETENED COCONUT FLAKES)

- 1/3 cup (1 3/4oz/ 50g) skinned hazelnuts, coarsely chopped
- 1/3 cup (1 3/4oz/ 50g) pine nuts, lightly toasted on a dry skillet
- 1/3 cup (1 3/4oz/ 50g) golden raisins
- 1 1/2 tablespoons (18g/ 5/8oz) granulated sugar
- 1 tablespoon (14g/ 1/2oz) unsalted butter, softened
- Oil, for frying

Preparation:

TO MAKE THE DIPPING SIMPLE SYRUP: (CAN BE MADE UP TO A WEEK IN ADVANCE)

- 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.

TO MAKE THE PANCAKES (QATAYEF DOUGH):

- In a large bowl, whisk together the flour, sugar, powdered milk, yeast, baking powder and salt.
- Pour in about half the amount of warm water, whisking vigorously until no lumps remain. Gradually add in the remaining water, whisking after each addition, until well combined and a loose, pourable batter is formed. It should have the consistency of a classic pancake batter. If it's thicker than that, then add a tablespoon or so of water to thin it out a bit.
- Cover the bowl with plastic wrap and allow to rest for 45 minutes to 1 hour until bubbly and rises slightly.
- Heat a large nonstick skillet or griddle over medium heat until hot. Put a drop of oil on the skillet, then use a paper towel to wipe it all over the skillet to lightly grease.
- Give the batter a good stir to deflate. Using a small ladle or ice cream scoop with a release mechanism, drop about 2 tablespoons of batter over the skillet.
- The pancakes should be about 3 inches/ 8cm in diameter.
- Allow to gently cook on one side, WITHOUT flipping on the other side, until lots of bubbles form around the surface of the pancake. Leave it to cook longer until the surface is no longer wet and the bottom is light golden brown. Adjust the heat if your pancakes are either too pale or too brown.
- Continue with the remaining batter. Lay the pancakes, bubbles side up on a large plate or baking sheet without stacking them on top of each other or they'll stick together, and keep them covered with a clean towel while you make the rest of the pancakes.
- Allow to cool completely before filling. Cover with plastic wrap until ready to use, so they don't dry out.

TO FILL AND FRY THE PANCAKES (QATAYEF):

- In a small bowl, combine together the hazelnuts, pine nuts and raisins (or your favorite nuts). Stir in the sugar, then blend in the butter until all the nuts are coated with the butter.
- With the bubbly side facing up, fill each pancake center with enough nuts that would allow that pancakes to comfortably close without tearing; about a heaping teaspoon.
- Fold the pancake in half and pinch the sides firmly with your fingertips to seal. At this point, you could freeze them for up to a month for later use (*see note below for more details about freezing)
- In a frying pan, pour enough oil to fill 2 inches/ 5 cm high and heat over medium-high until very hot (350F to 375C/ 175C to 190C).
- Add the stuffed pancakes (Qatayef), and fry for 2 to 4 minutes per sides or until deep golden brown and crisp. If you prefer them softer, then take them out earlier, when they're still light golden brown. The longer you fry them and deeper the color, the crispier they're gonna be.
- Transfer the Qatayef to drain on some paper towels for a few minutes. Then while still hot, dip the Qatayef into the cooled dipping sugar syrup, tossing and turning them to make sure they're well coated.
- Transfer Qatayef to a wire rack or sieve that has been placed over a piece of aluminum foil, and allow excess syrup to drip.
- Arrange on a serving platter and sprinkle with pistachios or coconut flakes, if desired.
- Enjoy warm or a room temperature. Best served within a few hours of frying to maintain its crunchy exterior. They will soften up slightly as they sit
- Store covered with foil, that has been poked with holes, so they stay crunchier longer.

RECIPE NOTES

Qatayef freezes beautifully, which makes them a very convenient make ahead dessert. Once the pancakes are stuffed, they could be frozen for up to month.

To freeze, lay the Qatayef in a single layer over a parchment lined baking sheet. Cover with plastic wrap and freeze for a few hours until they harden. Transfer to a zipper lock bag then store in the freezer, until ready to fry. Fry directly from frozen; no need to thaw.

---

Home |  Advanced Search
Comment mail to:

---