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Qatayef with Sweet Cheese and Nuts
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 teaspoon baking powder
- 1 tablespoon sugar
- 1 1/4 cups water
- 1 cup sweet cheese (such as ricotta or akkawi)
- 1/2 cup chopped mixed nuts (such as pistachios and walnuts)
- 1/4 cup sugar
- 1 teaspoon rose water
- 1/2 teaspoon ground cinnamon
- Vegetable oil for frying
Instructions
- In a large bowl, mix together 1 cup of all-purpose flour, 1/2 cup of semolina, 1/2 teaspoon of baking powder, and 1 tablespoon of sugar.
- Gradually add 1 1/4 cups of water to the dry ingredients, stirring until a smooth batter forms. Let the batter rest for 10 minutes.
- In a separate bowl, combine 1 cup of sweet cheese, 1/2 cup of chopped mixed nuts, 1/4 cup of sugar, 1 teaspoon of rose water, and 1/2 teaspoon of ground cinnamon. Mix well to form the filling.
- Heat a non-stick skillet over medium heat and lightly grease with vegetable oil. 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 an additional 1-2 minutes. Repeat with the remaining batter.
- Place a spoonful of the sweet cheese and nut filling in the center of each pancake. Fold the pancake in half to form a half-moon shape, then pinch the edges together to seal.
- In a separate skillet, heat vegetable oil over medium-high heat for frying. Carefully place the filled qatayef in the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
- Remove the fried qatayef from the oil and drain on paper towels to remove excess oil. Serve warm and enjoy!
Qatayef, a popular Middle Eastern dessert, has a rich history dating back centuries. This delectable treat is a staple during Ramadan and Eid celebrations. The delicate pancake-like batter is filled with a luscious mixture of sweet cheese and aromatic nuts, creating a symphony of flavors and textures. Renowned chefs in Lebanon, Jordan, and Palestine are celebrated for their mastery in crafting the perfect Qatayef. The key to achieving the ideal Qatayef lies in the balance of the sweet cheese and nut filling, as well as the precise folding technique. For an alternative twist, some chefs incorporate rose water or orange blossom syrup for an added layer of indulgence. Today, the best versions of this dish can be savored in authentic Middle Eastern bakeries and restaurants, where the art of Qatayef-making is cherished and passed down through generations.
50 min
12
220 calories
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