QATAYEF RECIPES

Steps:

• First, make the syrup. Cook water and sugar in a pan over medium heat, stirring occasionally. Once boiling, add lemon juice and continue to boil the syrup for 12 minutes over medium-low heat. It’s important that you do not stir the syrup once it begins to boiling, as that will turn the syrup cloudy. After 12 minutes have passed, add the orange blossom water or rosewater, and boil for 30 seconds. Remove from the heat and wait until it cools completely.
• Dissolve sugar and yeast in ¼ cup of warm water, then sift the flour directly into a large mixing bowl. Next, pour in the remaining water and the yeast mixture, and add salt. Whisk until well blended, and there are no lumps in the batter. Cover the bowl with a clean cloth and store in a warm place for an hour so the batter can rise.
• Lightly grease a heavy-bottomed frying pan then heat it over medium heat. Meanwhile, whisk the batter to blend all the ingredients that have separated. Also, check to see if the batter is too thick, as you may need to add a few tablespoons of water to get the right consistency.
• Pour a 1/4 cup portion of batter into the pan, then spread it into a circle, taking care that you get a pancake 10cm in diameter. Bubbles will appear on its surface as it cooks, but the pancake is done when the top is no longer shiny. Place the pancake on a clean towel cooked side down to cool, and cover it with a clean cloth while you cook the rest of the batter. You can also cook multiple pancakes at the same time.
• Combine all the ingredients for the filling.
• To fill the pancakes, first, lay the pancake cooked side down and place about 1 tbsp of the filling in the center of the pancake. Fold the pancake in half, and pinch the edges to seal. Repeat this step with the remaining pancakes. Arrange the pancakes on a baking tray and cover them with a clean cloth until you are ready to bake them, up to several hours.
• Meanwhile, set the oven to preheat to 180°C, then brush the pancakes on both sides with melted clarified butter.
• If you prefer a softer qatayef, bake in the oven for 15 minutes. In case you'd like your gatayef crunchier, bake for 20 minutes, flipping them over after 10 minutes.
• While still hot, shortly dip each qatayef in syrup. Arrange the still warm qatayef pancakes on a platter and serve with extra syrup on the side.

Steps:

• Stir the sugar and yeast into the warm water. Let sit for 10 minutes, until foamy. Combine the whole-wheat flour, all-purpose flour, and salt. Add the yeast mixture, mix well, and let sit in a warm place for 30 minutes.
• Combine the walnuts, goat cheese, honey, and orange-blossom water.
• Combine the sugar and water in a saucepan over medium heat, and heat, stirring, until the sugar is dissolved. Add the corn syrup and cinnamon and continue to cook, stirring, until thickened, 7 to 10 minutes. Remove from the heat and stir in the orange-blossom water.
• Butter a large griddle, and set it over low heat. Fill a frying pan with 1 inch of oil, and set it over medium heat. Line plates with paper towels for draining the fried cakes.
• Drop a small piece of bread into the oil; when it browns, the oil is ready for frying. Pour the batter onto the buttered griddle in 4- to 5-inch round cakes. When bubbles form in the tops of the cakes, transfer the cakes to a plate (do not flip them). Spread 1 1/2 tablespoons of the walnut-cheese filling on each cake, on the uncooked side. Fold the cake in half and press the edges together to seal.
• Drop the cakes into the hot oil in the frying pan. Fry the cakes for 15 to 20 seconds, or until golden on one side, then flip them and cook until the other side is golden. Drain on paper towels.
• Transfer the cakes to serving plates, and serve with the syrup.
• Palestinian Coconut Qatayef Replace the goat cheese with unsweetened shredded coconut and the orange-blossom water with lemon juice.