Qatayef

Name: Qatayef
Total time: 1800 s
Yield: 1-serving
Cuisine: Indian
Ingredients: 2 cups All purpose flour; 1 cup Semolina; 3 cups Water; 1/2 cup milk Warm; 1 tsp Sugar; 1 tsp Instant dry yeast; 1 tsp Baking powder; 1/4 tsp Baking soda; Pinch Salt of; 2 cups Ricotta cheese; 1/2 cup coconut Shredded; 1 tsp Orange water blossom; to taste Caster sugar; 1/2 cup pistachios Almond Finely chopped (unsalted)/ Whole; 1/2 cup Honey ( for topping )

Chef sumaija @cook_7811184

MAHE

Qatayef is special delicious middle eastern dessert, commonly served during Ramadan .Sometimes its called "Arabic Pancakes".Qatayef is filled with sweetened cheese,cooked cream or nuts.Then deep fried or baked.

Chef sumaija @cook_7811184

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Ingredients

30 mins

1-serving

2 cupsAll purpose flour
1 cupSemolina
3 cupsWater
1/2 cupmilk Warm
1 tspSugar
1 tspInstant dry yeast
1 tspBaking powder
1/4 tspBaking soda
PinchSalt of
2 cupsRicotta cheese
1/2 cupcoconut Shredded
1 tspOrange water blossom
to tasteCaster sugar
1/2 cuppistachios Almond Finely chopped (unsalted)/ Whole
1/2 cupHoney ( for topping )

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Steps

30 mins

1

Make the batter - In a stand mixer or food processor,mix all the dry ingredients together.pour in the warm milk and blend until smooth.let the batter rest for 30 minutes.
2

Cook the pancakes - Preheat a wide non-stick pan or griddle to medium to medium high heat,as if you were making pancakes.pour in about 2 tea spoons of batter per pancake and let it spread naturally into a small circle
3

Cook the pancakes until bubbles appear on the surface and remain there,such that the pancake looks spongy.Remove from the pan and let the pancakes cool completely. (Qatayef are cooked only on one side - the bottom is cooked through and is slightly golden brown, and the top remains soft so that it can be pinched together to seal. The whole pancake should remain very pliable)
4

Prepare the filling - In a bowl add ricotta cheese,shredded coconut,orange blossom water and sugar mix it well
5

Fill the qatayef - Take each round pancake in the palm of your hand and put about a teaspoon of filling into it on the spongy/soft side. Try to place the filling all down the middle in a cone shape,such that one part is thinner and one part is thicker
6

. Starting from the thin side, pinch the pancake together at the top to seal. Seal it about half or three fourths of the way - don't close it all the way. Some ricotta should be poking out of the katayef on the open side, like.
7

Garnish the qatayef - Place the finely chopped pistachios into a shallow bowl or plate. Carefully dip the exposed ricotta into the pistachios and place it on a serving platter.Drizzle the qatayef with honey.