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Qatayef
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 cup water
- 1/2 cup ricotta cheese
- 1/4 cup chopped pistachios
- 1/4 cup honey
Instructions
- In a mixing bowl, combine 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 2 tablespoons of sugar.
- Gradually add 1 cup of water to the dry ingredients and mix until smooth. The batter should be slightly thicker than pancake batter.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter onto the skillet to form a small pancake, about 4 inches in diameter. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes. Repeat with the remaining batter.
- Remove the pancakes from the skillet and let them cool for a few minutes.
- Fill each pancake with about 1 tablespoon of ricotta cheese, then fold it in half to form a half-moon shape. Press the edges to seal.
- Heat a large skillet over medium heat and place the stuffed pancakes, folded side down, in the skillet. Cook for 3-4 minutes until the bottom is golden brown.
- Remove from the skillet and place on a serving platter. Sprinkle with chopped pistachios and drizzle with honey before serving.
Qatayef, a popular Middle Eastern dessert, has a rich history dating back centuries. These delectable stuffed pancakes are traditionally enjoyed during the holy month of Ramadan. The batter, made from flour, yeast, and a pinch of sugar, is griddled to perfection. Once cooked, the pancakes are filled with a variety of sweet fillings such as nuts, cheese, or cream, then folded and fried. This creates a delightful contrast of textures and flavors. In Lebanon, renowned chefs like Kamal Mouzawak have elevated Qatayef to an art form, while in Egypt, street vendors skillfully prepare and serve these treats to eager customers. For the best Qatayef experience, visit the bustling markets of Beirut or Cairo. Don't miss out on the essential ingredients like rose water and orange blossom water, which impart a distinctive floral aroma to the dish.
50 min
12
180 calories
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