Qatayef, A Delicious Middle Eastern Dessert Recipe Recipe by Chef Abdur Rahman
Cooking Instructions 1 hrs 1 Instructions: In a mixing bowl, combine the flour, yeast, sugar, baking powder, and salt. Gradually add the lukewarm water while whisking until you have a smooth batter. Add the rosewater if desired. Cover the bowl with a clean towel and let the batter rest for about 30 minutes to an hour, allowing it to rise. 2 While the batter is resting, prepare the cheese filling. In a separate bowl, mix together the ricotta cheese, sugar, and rosewater until well combined. If using, stir in the crushed pistachios or almonds. Set the filling aside. 3 In a small saucepan, combine the sugar, water, and lemon juice for the syrup. Place it over medium heat and bring to a gentle boil, stirring until the sugar dissolves. Reduce the heat and simmer for about 5 minutes. Remove from heat, stir in the orange blossom water if desired, and set the syrup aside to cool. 4 Heat a non-stick skillet or a griddle over medium-low heat. Grease the surface lightly with oil or butter. Using a ladle, pour small circles of batter onto the skillet, about 3 to 4 inches in diameter. Cook the pancakes until bubbles form on the surface and the edges start to dry. Avoid flipping the pancakes; they should only cook on one side. Once cooked, remove the pancakes from the skillet and let them cool on a clean towel. 5 To assemble the qatayef, take a pancake and place a spoonful of the cheese filling in the center. Fold the pancake in half and pinch the edges together to seal, creating a crescent shape. Repeat with the remaining pancakes and filling. 6 At this point, you can either fry or bake the Qatayef. If frying, heat oil in a deep pan over medium heat and fry the stuffed pancakes until golden brown on both sides. If baking, preheat your oven to 350°F (175°C) and place the stuffed pancakes on a baking sheet. Bake for about 10-15 minutes, or until they turn golden. 7 Once the qatayef are cooked, dip them in the prepared syrup for a few seconds, then transfer them to a serving platter. Optionally, you can sprinkle them with additional crushed nuts or drizzle them with honey. 1 Instructions: In a mixing bowl, combine the flour, yeast, sugar, baking powder, and salt. Gradually add the lukewarm water while whisking until you have a smooth batter. Add the rosewater if desired. Cover the bowl with a clean towel and let the batter rest for about 30 minutes to an hour, allowing it to rise. 1 Instructions: In a mixing bowl, combine the flour, yeast, sugar, baking powder, and salt. Gradually add the lukewarm water while whisking until you have a smooth batter. Add the rosewater if desired. Cover the bowl with a clean towel and let the batter rest for about 30 minutes to an hour, allowing it to rise. 2 While the batter is resting, prepare the cheese filling. In a separate bowl, mix together the ricotta cheese, sugar, and rosewater until well combined. If using, stir in the crushed pistachios or almonds. Set the filling aside. 2 While the batter is resting, prepare the cheese filling. In a separate bowl, mix together the ricotta cheese, sugar, and rosewater until well combined. If using, stir in the crushed pistachios or almonds. Set the filling aside. 3 In a small saucepan, combine the sugar, water, and lemon juice for the syrup. Place it over medium heat and bring to a gentle boil, stirring until the sugar dissolves. Reduce the heat and simmer for about 5 minutes. Remove from heat, stir in the orange blossom water if desired, and set the syrup aside to cool. 3 In a small saucepan, combine the sugar, water, and lemon juice for the syrup. Place it over medium heat and bring to a gentle boil, stirring until the sugar dissolves. Reduce the heat and simmer for about 5 minutes. Remove from heat, stir in the orange blossom water if desired, and set the syrup aside to cool. 4 Heat a non-stick skillet or a griddle over medium-low heat. Grease the surface lightly with oil or butter. Using a ladle, pour small circles of batter onto the skillet, about 3 to 4 inches in diameter. Cook the pancakes until bubbles form on the surface and the edges start to dry. Avoid flipping the pancakes; they should only cook on one side. Once cooked, remove the pancakes from the skillet and let them cool on a clean towel. 4 Heat a non-stick skillet or a griddle over medium-low heat. Grease the surface lightly with oil or butter. Using a ladle, pour small circles of batter onto the skillet, about 3 to 4 inches in diameter. Cook the pancakes until bubbles form on the surface and the edges start to dry. Avoid flipping the pancakes; they should only cook on one side. Once cooked, remove the pancakes from the skillet and let them cool on a clean towel. 5 To assemble the qatayef, take a pancake and place a spoonful of the cheese filling in the center. Fold the pancake in half and pinch the edges together to seal, creating a crescent shape. Repeat with the remaining pancakes and filling. 5 To assemble the qatayef, take a pancake and place a spoonful of the cheese filling in the center. Fold the pancake in half and pinch the edges together to seal, creating a crescent shape. Repeat with the remaining pancakes and filling. 6 At this point, you can either fry or bake the Qatayef. If frying, heat oil in a deep pan over medium heat and fry the stuffed pancakes until golden brown on both sides. If baking, preheat your oven to 350°F (175°C) and place the stuffed pancakes on a baking sheet. Bake for about 10-15 minutes, or until they turn golden. 6 At this point, you can either fry or bake the Qatayef. If frying, heat oil in a deep pan over medium heat and fry the stuffed pancakes until golden brown on both sides. If baking, preheat your oven to 350°F (175°C) and place the stuffed pancakes on a baking sheet. Bake for about 10-15 minutes, or until they turn golden. 7 Once the qatayef are cooked, dip them in the prepared syrup for a few seconds, then transfer them to a serving platter. Optionally, you can sprinkle them with additional crushed nuts or drizzle them with honey. 7 Once the qatayef are cooked, dip them in the prepared syrup for a few seconds, then transfer them to a serving platter. Optionally, you can sprinkle them with additional crushed nuts or drizzle them with honey. 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