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Creamy Pistachio Stuffed Qatayef
Created by: Howcan Team
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of semolina
- 1 tablespoon of sugar
- 1 teaspoon of baking powder
- 1 1/4 cups of water
- 2 cups of pistachios, shelled and finely chopped
- 1 cup of sugar
- 1/2 cup of heavy cream
- 1/4 teaspoon of rose water
- 1/4 teaspoon of orange blossom water
- 1/4 teaspoon of ground cardamom
- 1/4 teaspoon of ground cinnamon
- 1/4 cup of vegetable oil for frying
Instructions
- In a large bowl, mix together 1 cup of flour, 1/2 cup of semolina, 1 tablespoon of sugar, and 1 teaspoon of baking powder.
- Gradually add 1 1/4 cups of water to the dry ingredients, stirring until you have a smooth batter. Let the batter rest for 10 minutes.
- In a separate bowl, combine 2 cups of finely chopped pistachios, 1 cup of sugar, 1/2 cup of heavy cream, 1/4 teaspoon of rose water, 1/4 teaspoon of orange blossom water, 1/4 teaspoon of ground cardamom, and 1/4 teaspoon of ground cinnamon. Mix well to form a creamy pistachio 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 another 1-2 minutes. Repeat with the remaining batter to make qatayef pancakes.
- Place a spoonful of the creamy pistachio filling in the center of each qatayef pancake. Fold the pancake in half to form a half-moon shape, pressing the edges to seal.
- Heat vegetable oil in a deep frying pan over medium heat. Fry the stuffed qatayef in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- Serve the creamy pistachio stuffed qatayef 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 pancake-like batter is filled with a luscious creamy pistachio filling, creating a perfect balance of textures and flavors. Renowned chefs in Lebanon and Syria are celebrated for their mastery in preparing this dish, infusing it with their unique culinary expertise. Today, the best version of this dish can be savored in authentic Middle Eastern restaurants, where the art of making qatayef is passed down through generations. The key to perfecting this dessert lies in achieving the ideal balance of sweetness and nuttiness in the pistachio filling. For a twist, some chefs incorporate rose water or orange blossom water to enhance the aroma and taste. This adds a delightful floral note to the creamy pistachio filling, elevating the qatayef to a whole new level of indulgence.
50 min
12
220 calories
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