KATAYEF ("STUFFED PANCAKES") MIDDLE EAST, PALESTINE
This is the traditional sweet that is made during the Holy month of Ramadan. It is really simple to make, and as long as they are pinched closed, they should come out great!! The recipe calls for 4 cups smeed (farina), which can be found in most middle eastern stores, arabic stores, or greek stores (I didn't list it in the ingredients because recipezaar didn't recognize it.) **Also, Cream of Wheat can be substituted for the smeed, and you will still get the same results!! I also have posted the recipes for the Attar (syrup) used in this recipe, as well as the rendered butter. Enjoy :)
Provided by Palis Favorites
Categories Dessert
Time 1h10m
Yield 35 pancakes, 35 serving(s)
Number Of Ingredients 13
Steps:
- Mix all stuffing ingredients and set aside.
- Mix smeed, flour, and salt.
- Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
- Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
- Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
- Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
- Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
- Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
- Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
- Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
- Remove from oven and dip in cold syrup (Thin Attar).
- Makes about 35 pieces. Enjoy!
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Egharevba Anthony
[email protected]I'm definitely going to make these pancakes again. They're a great addition to my brunch menu.
lucy nyambura
[email protected]I had to make a few substitutions because I didn't have all of the ingredients, but the pancakes still turned out well.
Eve Tukwi
[email protected]The recipe was a bit confusing to follow, but the pancakes turned out great.
Jubayer Antor
[email protected]I found the katayef pancakes to be a bit dry. I think I would have preferred them with a more moist filling.
Kedibone Catherine Tlhakanye
[email protected]The katayef pancakes were a bit too sweet for my taste, but I still enjoyed them.
SM Kawsar
[email protected]I'm not a huge fan of nuts, but I loved the walnut filling in these pancakes.
Geeh Martins
[email protected]The filling for these pancakes is incredible. It's the perfect balance of sweet and savory.
Chiran Chiran
[email protected]These pancakes are so unique and delicious. I've never had anything like them before.
musumba Emanuael
[email protected]I love the crispy texture of the katayef pancakes. They're the perfect vessel for the sweet and nutty filling.
Dhugomsa Mudesir
[email protected]The katayef pancakes were a bit more work than I expected, but they were worth it. They were so flavorful and unique.
Wilberforce Mugo
[email protected]I've never had katayef pancakes before, but I'm so glad I tried this recipe. They were so easy to make and turned out so delicious.
Hafeez Soomro
[email protected]These katayef pancakes were a hit at my dinner party! The filling was delicious and the pancakes were perfectly crispy. I will definitely be making these again.