Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, katayef with nuts filling. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Katayef with Nuts filling is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Katayef with Nuts filling is something which I’ve loved my whole life.
Katayef is easy to make and requires few ingredients that is most probably there in your pantry. Qatayef (or Katayef, or Atayef) is an Arabic dessert dumpling filled either with a nut mixture or a sweetened cheese. It's is a special treat that provides an energy boost after a day of fasting, typically made for the month of Ramadan. Kariman Allam, a Morrisville, NC resident originally from Egypt.
To begin with this particular recipe, we have to prepare a few components. You can have katayef with nuts filling using 27 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Katayef with Nuts filling:
- Get For the dough:
- Prepare 2 cups white flour, sifted
- Prepare 1/2 cup fine semolina
- Prepare 1/4 cup liquid milk
- Prepare 1 tablespoon instant yeast
- Get 1 tablespoon sugar
- Get 1 tablespoon vanilla powder
- Make ready 1/4 teaspoon salt
- Get Warm water as needed for the dough
- Take For the filling:
- Prepare 50 g seedless raisins
- Make ready 100 gm walnut, coarsely grinded
- Prepare 100 grams almonds roasted and coarsely grinded
- Prepare 100 grams hazelnut roasted and coarsely grinded
- Prepare 100 grams peanuts roasted and coarsely grinded
- Prepare 100 grams Coconut grated fine
- Get 1/2 cup white sugar fine-grained
- Get 1 tablespoon cinnamon powder
- Make ready For surface buttering:
- Make ready 2 tablespoons unsalted melted butter
- Get For Baking tray buttering:
- Take 1 tablespoon unsalted soft butter
- Take For the syrup:
- Prepare 3 cups white sugar
- Make ready 11/2 cups water
- Get 1 teaspoon fresh lemon juice
- Get Requirements: Thick ,flat & non-adherent pan
It can be described as a folded pancake. See great recipes for Katayef, Katayef with Nuts filling too! Small, light and fluffy pancakes, with ashta cream filling, served with sugar syrup. The traditional fillings include sweetened clotted cream eshta, nuts like pistachio, hazelnuts, or pine nuts, while savory qatayef is usually filled with cheese, or left plain and served with soups.
Instructions to make Katayef with Nuts filling:
- First, prepare syrup in the usual way, boil water and sugar together for 7 minutes, then add the lemon juice and let it boil 3 minutes. Remove from the fire and let it cool completely
- Mix the dough ingredients all together except water and then add the water gradually until you compose a dense liquid dough. Then cover it and leave an hour in a warm place to rest.
- Heat the thick pan over high heat and then reduce the fire to low. Pour half a cup of the dough into the pan to form the desired size circle and leave two minutes to the surface to dry. Remove from the pan and put them on a piece of cloth to cool down and so on until you finish the quantity.
- Mix all the filling ingredients together and then fill katayef with appropriate quantity of nuts mix. Close them to make a half circle.
- Stuffed katayef are placed apparted in the buttered baking tray and then butter katayef from both sides with melted butter
- Heat the oven at 240 degree Celsius with the heat from bottom and top. Place the try on the middle shelf for 30 minutes until done.
- Pour the cold syrup on hot karayef then serve hot or cold
Small, light and fluffy pancakes, with ashta cream filling, served with sugar syrup. The traditional fillings include sweetened clotted cream eshta, nuts like pistachio, hazelnuts, or pine nuts, while savory qatayef is usually filled with cheese, or left plain and served with soups. Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake). Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close.
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