Stuffed fried sweet pancake (Qatayef)

Name: Stuffed fried sweet pancake (Qatayef)
Total time: 900 s
Yield: 20-25 servings
Cuisine: Indian
Ingredients: 1 cup all-purpose flour; 1/2 cup fine semolina; 1 teaspoon baking powder; 1/2 teaspoon instant yeast; 2 tablespoons sugar; 1/2 teaspoon salt; 1 cup warm water; 1/2 cup warm milk; 1/2 teaspoon vanilla essence; 1 cup cooking oil to fry the pancakes; Some crushed pistachios to garnish; as requried Ingredients for Sugar syrup; 2 cups granulated sugar; 1 cup water; 1 teaspoonfresh lemon juice; As needed Ingredients for stuffing; 1/4 cup mozzarella cheese; 1/4 cup hung curd; 2 teaspoons milk powder; 2 tablespoons powder sugar

Sabrina Yasmin @barak_kitchen

Riyadh

#boxweek3
Qatayef or katayef is an Arab dessert commonly served during the month of Ramadan, a sort of sweet pancake filled with cream or nuts. It can be described as a fried and folded stuffed pancake.

Sabrina Yasmin @barak_kitchen

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Ingredients

15 minutes

20-25 servings

1 cupall-purpose flour
1/2 cupfine semolina
1 teaspoonbaking powder
1/2 teaspooninstant yeast
2 tablespoonssugar
1/2 teaspoonsalt
1 cupwarm water
1/2 cupwarm milk
1/2 teaspoonvanilla essence
1 cupcooking oil to fry the pancakes
Some crushed pistachios to garnish
as requriedIngredients for Sugar syrup
2 cupsgranulated sugar
1 cupwater
1teaspoonfresh lemon juice
As neededIngredients for stuffing
1/4 cupmozzarella cheese
1/4 cuphung curd
2 teaspoonsmilk powder
2 tablespoonspowder sugar

Saved

Steps

15 minutes

1

To make sugar syrup, in a medium saucepan, combine together the sugar, water and lemon juice.
2

Set on the stovetop over high heat and bring to boil. I also added a small piece of lemon.
3

Reduce the heat to medium-low and let it simmer for 10 minutes to make a thick sugar syrup.
4

Remove from heat and set aside. The syrup should be little thick and coating consistency after cooling.
5

To make qatayef, Place all of the dry ingredients of qatayef in a mixer jar and pulse 2-3 times to mix nicely.
6

Now add in lukewarm water and milk to the jar and blend to make a smooth thick mixture.
7

Leave the mixture covered for 30-40 minutes to ferment.
8

After resting time, you can notice that the mixture will expand in volume and a lot of bubbles will apear on them top.
9

Heat a non-stick pan or pan cake pan on medium heat, then pour the batter from the jar or using a spoon to create little thin circles. Note that pan should be non-stick and you don't have to use oil or butter to make qatayef.
10

As the qatayef cooks, lots of bubbles will appear. Keep cooking (do not flip) until these bubbles dry out (about 1 minute). If no bubbles are appearing, you might need to add a little bit of more water as your batter is probably too thick.
11

Cover the pan for few seconds to make steam.
12

When the bubbles dry out completely and are no longer shiny, it means that the qatayef are done. Remove them from pan immediately and place to a kitchen towel.
13

Don't overcook the panckes. Overcooking may lead to dry pancakes. The back of the pancakes should be light golden colour.
14

Repeat the process until you finish up the batter.
15

Cover the qatayef very well with a damp cloth so that they don't dry out.
16

Now for the stuffings, Take a bowl and add in all the stuffing ingredients and mix well.
17

You can also stuff the qatayef with nuts mixed with sugar or a mixture of coconut and nuts.
18

Take 1 qatayef and place 1/2 teaspoon with the filling at the center.
19

Then fold the qatayef just like gujiya and seal the edge. The moisture in the pancake will help to seal nicely. If the edge is not sealing properly, use warm water to seal. The shape of each qatayef will be like half moon.
20

Repeat the process to stuff all the pancakes.
21

Heat 1 cup of cooking oil to a deep pan and fry each qatayef on both side for few seconds of until golden brown. Place them in a kitchen towel to remove any excess oil.
22

Now dip warm qatayef into thick sugar syrup for 30-40 seconds and then place to a serving dish.
23

Here are the sugar syrup dunked qatayef.
24

Sprinkle some crushed pistachios and serve warm or at room temperature.