Step 1 -Katayef batter:1 cup flour ¼ cup semolina ¼ teaspoon yeast½ teaspoon baking powder 1 tablespoon oil1 tablespoon sugar1 ½ cups warm water Step 2 - Filling:You can use any of the 2 fillings:-Almond filling:1 cup toasted almonds, crushed½ tablespoon sugar 1 teaspoon cinnamon powder Pinch of cardamom -Cheese filling:1 cup ricotta cheese 1 tablespoon sugar 1 teaspoon rose water Ground pistachios Step 3 - Sugar syrup:½ cup sugar ½ cup water ¼ tablespoon lemon juice ¼ teaspoon rose water Bring to a boil until syrupy
Mix dry ingredients then add wet ingredients and mix well until you get a thin batter. Allow to rest for 10 minutes. Heat a non stick pan, it should be on medium heat otherwise the katayef will cook too fast.Pour spoonfuls of the batter (like for pancakes). The katayef should bubble around the edges and spread to the entire surface. Do not cook both sides, only one side. When the surface is no longer shiny, the katayef are done. Remove and place on a tray and cover with a tea cloth to prevent from drying out. Once done, fill the katayef (as you do with half moons), be careful not to over stuff them. Seal with flour and water paste. They can either be fried or baked. To fry, heat oil and fry for 2-3 minutes until golden and crispy.To bake, brush with melted butter or oil and lay on a baking sheet, bake for 10 minutes on 200 degrees Celsius until crispy. Allow to cool then drizzle with sugar syrup.
INFO & TIPS
Katayef is a traditional middle eastern sweet served mainly in Ramadan.