Best 2 Katayif The Easy Way Recipes

Katayif, also known as Kadaif or Qatayef, is a versatile Middle Eastern pastry made with shredded phyllo dough. Its origins can be traced back to the Ottoman Empire, where it was a popular dessert enjoyed during Ramadan and other special occasions. The unique texture of Katayif comes from the finely shredded phyllo dough, which is layered with fillings like nuts, cheese, or cream, then baked or fried until golden brown. This article presents three variations of the classic Katayif recipe: Kunafa Katayif, Cheese Katayif, and Pistachio Katayif. Each recipe offers a distinct flavor profile, catering to different taste preferences. Whether you prefer the nutty richness of pistachios, the creamy indulgence of cheese, or the sweet, syrupy goodness of kunafa, these recipes provide step-by-step instructions to create delicious homemade Katayif pastries that will impress your family and friends.

Let's cook with our recipes!

KATAYIF- THE EASY WAY

Katayif- the Easy Way image

I have another recipe posted for katayif that was given to me by a relative, and it works as well but this one is much easier. This recipe has never failed and they always come out pefectly! I don't normally measure the stuffing ingredients, but this should be enough to fill all of these pancakes depending on how big u make them.

Provided by Palis Favorites

Categories Dessert

Time 45m

Yield 30 pieces, 15 serving(s)

Number Of Ingredients 12

Ingredients

3 cups water
1 cup flour
1 cup farina (smeed)
1 cup pancake mix (must say complete, just add water on the box)
1 tablespoon yeast
1 teaspoon sugar
unsalted butter
syrup (Attar " Syrup" Middle East, Palestine)
1 1/2 cups walnuts or 1 1/2 cups pecans
2 tablespoons powdered sugar
2 tablespoons coconut, shredded
1 teaspoon cinnamon

Steps:

Put the water in the blender, then add the flour, smeed, pancake mix, sugar, and yeast to the water.
Blend on high for a minute, then scrap down any of the mixture that might be stuck to the sides and blend again for another minute.
Put the walnuts in the food processor and pulse them until they are in small pieces, but not completely powder.
Pour the walnuts into a bowl and add the cinnamon, powder sugar, and coconut.
Place a non-stick frying pan on the stove (the smallest one you have, or you can use a griddle and make multiple ones at a time) and turn the heat on medium. Let the frying pan heat up well.
Place about 1/4 cup of the pancake mixture on the frying pan and let brown on one side (do not turn them over, only cook on one side). Little bubbles should form on the top of the uncooked side leaving little holes on the top when it is done.
Remove the pancake from the heat and let cool. Place about 1 tbs of the stuffing mixture (or 1 tsp if you made them smaller) in the middle of the pancake and bring the edges up to touch each other.
With your fingers, press the sides firmly together, creating a seal. Continue this until you have used all the pancake mixture and stuffing mixture.
Lightly coat the katayif with unsalted butter on both sides and put on a try. Put them under the broiler until they are golden brown on both sides, and then dip the katayif in the cooled attar.
Enjoy!

QATAYEF

Qatayef image

Qatayef are classic Middle Eastern sweet dumplings that are a staple for the holy month of Ramadan. Families around the world make these sweet treats every year and enjoy them with different fillings. There are two types of qatayef: regular and qatayef asafiri. The regular qatayef are filled with nuts or sweet cheese, then fried and soaked in syrup. Qatayef asafiri are filled with cream, topped with pistachios and drizzled with syrup. This recipe is for regular qatayef, with both a walnut filling and a sweet cheese one.

Provided by Food Network Kitchen

Time 1h30m

Yield 6 servings (about 22 pancakes)

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 tablespoon powdered milk (or substitute nondairy creamer, such as Coffee mate)
1 1/2 teaspoons sugar
1/2 teaspoon instant yeast
1/2 teaspoon baking powder
2 cups sugar
1 tablespoon rosewater
1 cup chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon
2 tablespoons desiccated coconut, optional
1 cup sweet cheese, shredded or crumbled
Neutral-flavored oil, such as vegetable oil, for frying
Ground pistachios, for topping
Crushed edible rose petals, for topping

Steps:

For the qatayef batter: Put the flour, powdered milk, sugar, instant yeast and baking powder in a large bowl and whisk until combined. Slowly add 1 3/4 cups warm water (about 110 degrees F) to the dry ingredients, mixing as you go. Whisk very well and make sure there are no lumps. The batter will be pourable and not too thick. If the batter is thick, add 1 to 2 more tablespoons of warm water and mix again. Cover the bowl with plastic wrap and let the batter sit at room temperature until it has bubbles on the surface and smells yeasty, about 30 minutes.
For the syrup: Meanwhile, put the sugar, rosewater and 1 cup water in a small saucepan over medium heat. Bring it to a rolling boil, then lower the heat to medium low and simmer for 10 minutes, undisturbed. The consistency will be like pancake syrup. Set aside so the syrup comes to room temperature.
Heat a large nonstick pan or griddle over medium heat. Whisk the batter very well. Measure about 2 tablespoons of the batter per pancake and pour into the pan. Cook the pancakes on one side only, without flipping, until the tops are dry with many bubbles and the bottoms are golden brown, about 1 minute. Transfer the pancakes pale-side up to a baking sheet or large platter in a single layer, making sure not to stack them. Cover the pancakes with a clean kitchen towel. Continue with the remaining batter. Let the pancakes cool completely before filling, keeping them covered to avoid drying out.
For the fillings: To make the walnut filling, mix the walnuts with the sugar, cinnamon and coconut, if using.
To fill the pancakes, hold one pancake pale-side up and add about 1 1/2 teaspoons of the walnut or cheese filling (or enough for the pancake to fold and seal easily). Fold the pancake and pinch the edges very well to seal completely. Place the stuffed pancake on a baking sheet and cover with a kitchen towel. Repeat with the remaining pancakes and walnut and cheese fillings.
For the frying and topping: Add enough oil to a medium cast-iron pan to come about 2 inches up the sides. Heat over medium heat until the oil registers 350 degrees F. Add a few of the qatayef and fry until golden, about 2 minutes on each side (see Cook's Note). Transfer to a plate lined with paper towels to absorb the excess oil. While they're still hot, add them to the pan with the syrup and toss them around to coat completely. Transfer to a cooling rack set over a baking sheet lined with aluminum foil (for easy cleanup) to drain. Repeat with the remaining qatayef and syrup.
Arrange the qatayef on a platter and top with ground pistachios and crushed rose petals.

Tips:

Use store-bought kataifi dough to save time and effort. You can find it in the freezer section of most Middle Eastern grocery stores.

Make sure the kataifi dough is completely thawed before using. This will help it to be easier to work with.

If you don't have a special kataifi pan, you can use a regular baking sheet. Just make sure to grease it well so the kataifi doesn't stick.

Be careful not to overcook the kataifi. It should be golden brown and crispy, but not burnt.

Serve the kataifi warm with your favorite syrup or topping. Some popular options include honey, syrup, and chopped nuts.

Conclusion:

Kataifi is a delicious and versatile dessert that can be enjoyed by people of all ages. It's perfect for special occasions or everyday snacks. With a little practice, you can easily make kataifi at home. So what are you waiting for? Give it a try today!