KATAYEF B KASHTA (LEBANESE CREAM DESSERT)

Name: KATAYEF B KASHTA (LEBANESE CREAM DESSERT)
Total time: 7200 s
Yield: 7 peoples
Cuisine: British
Ingredients: 1 1/12 cup room temperature water; 1/2 cup fine semolina; 1 cup self- raising flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon bicarbonate of soda; 1/2 teaspoon dried action yeast; 500 ml milk bring to boil and add 1/2 cup of expresso vinegar and once cooled drain very well; 500 ml milk; 3 tablespoons sugar; 150 ml extra thick double cream; 3 tablespoons cornstarch; 2 teaspoons orange blossom water

Kath @kath95

Rotherham, England, United Kingdom

KATAYEF B KASHTA (LEBANESE CREAM DESSERT)

Kath @kath95

Rotherham, England, United Kingdom

Saved

Ingredients

2 hours

7 peoples

For Katayef mixture
1 1/12 cuproom temperature water
1/2 cupfine semolina
1 cupself- raising flour
1 tablespoonsugar
1 teaspoonbaking powder
1/2 teaspoonbicarbonate of soda
1/2 teaspoondried action yeast
For Clotted Cream Kashta
500 mlmilk bring to boil and add 1/2 cup of expresso vinegar and once cooled drain very well
500 mlmilk
3 tablespoonssugar
150 mlextra thick double cream
3 tablespoonscornstarch
2 teaspoonsorange blossom water

Saved

Steps

2 hours

1

In a mixing bowl, sieve the flour and add all the dry ingredients together. Stir everything well
2

Add the water and mix very well, cover and let rest for 1 hour
3

Heat a wide non-stick pan on medium low heat and lower heat slightly, add a small ladel of pancake mix around the size of your palm. When bubbles form all over the top and the bottom is golden transfer between two muslin cloths to cool. Keep repeating until you finish all the mixture ( when pancakes hot do not put on top of each other
4

To make the Clotted Cream
In a saucepan add 500ml of milk when it comes to boiling point add a half expresso cup of vinegar until it clots and drain very well
5

In a saucepan, add 500 ml of milk, extra thick cream, sugar and stir until its warm slowly add the cornstarch which was mixed with small amount of water. Once combined keep stirring on a medium low heat until the mixture begins to thicken and add the first round of clotted kashta
6

Place in a food container and let it cool cover and place in fridge for 30 min and can work with it after
7

Start stuffing the katayef and garnish with pistachios or nuts of your favourite
8

Best served with sugar Orange Blossom Syrup or Golden Syrup