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Qatayef with Rose Water Syrup
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1 cup semolina
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 1/2 cups water
- 1 cup ricotta cheese
- 1/2 cup chopped pistachios
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon rose water
Instructions
- In a large bowl, mix together 1 cup of all-purpose flour, 1 cup of semolina, 1/4 cup of sugar, and 1 teaspoon of baking powder.
- Gradually add 1 1/2 cups of water to the dry ingredients, stirring until a smooth batter forms. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter onto the skillet to form a small pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes. Repeat with the remaining batter to make 12 qatayef pancakes.
- Fill each qatayef pancake with 1 tablespoon of ricotta cheese and fold in half to form a half-moon shape. Pinch the edges to seal.
- In a small saucepan, combine 1/2 cup of sugar and 1/4 cup of water. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and stir in 1 tablespoon of rose water.
- Drizzle the rose water syrup over the qatayef and sprinkle with chopped pistachios. Serve warm and enjoy!
Qatayef, a popular Middle Eastern dessert, has a rich history dating back centuries. This delectable treat is traditionally enjoyed during the holy month of Ramadan. The delicate pancakes are filled with a sweet mixture of nuts, cheese, or cream, then folded into a half-moon shape and fried to perfection. The rose water syrup adds a fragrant and floral touch, elevating the dish to a whole new level of indulgence. Renowned chefs in Lebanon, Jordan, and Palestine are celebrated for their mastery of Qatayef, and their unique variations have garnered international acclaim. For the best Qatayef experience, seek out authentic Middle Eastern eateries or try your hand at making this delightful dessert at home.
50 min
12
180 calories
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