Qatayef: better than jobless pudding!?
Receiving this photo from my associate in Jordan (with whom Madame Germaine started Suhaila), Mohammed, combining THE dessert of Ramadan in the Middle East, qatayefs, with maple syrup, I couldn't resist trying it!
I have few words… EXQUISITE, DIVINE, DELICIOUS, ENJOYING, SUAVE… name it, put them all together, and it still doesn't reflect the party I had in my mouth… Anyway, try- the!! Much easier to do than it sounds!
Recipe video can be found here: https://www.youtube.com/watch?v=Nz82DIB7BVM
For about 25 qatayefs
- 2 cups fine semolina
- 1 cup flour
- 1 tbsp. sugar table
- 1 tbsp. instant yeast
- 1/4 tsp. salt
- 3 1/4 cups warm water
- 1 tbsp. orange blossom water
Mix in a large bowl using a whisk, fine wheat semolina, flour, sugar, instant yeast, salt.
Add lukewarm water and mix well to break up any lumps.
Once there are no more lumps, add the orange blossom water. Cover (plastic wrap for example or a substitute, such as reusable beeswax sheets!!) then leave to rest in a place with some heat, such as the microwave or in the oven with the light on. Wait between 45 minutes and an hour.
Once the resting time is over, heat a non-stick pan (medium-high heat, if not non-stick, put a little oil in the pan). Cook pancakes about 10 cm in size (about 1/3 cup of the mixture per pancake). Small holes should form on the surface. Once there is no more liquid visible on the surface, do not turn them over! You have to make sure that the other side is golden and simply remove them. Insert them between 2 clean tea towels so that the uncooked side remains moist and does not dry out.
TODDINGS for fried qatayef
…with seasoned nuts
- 2 cups nuts (e.g. pecans, walnuts)
- 1/2 tsp. each of these ground spices: cardamom, cinnamon, allspice, nutmeg, ginger
- 1/2 tsp. salt
- 4 tbsp. maple syrup
Preheat the oven to 350 F or 180 C.
In a large bowl, mix all the ingredients.
Place on a baking sheet lined with parchment paper and bake for 15 minutes, turning every 10 minutes. Leave to cool before serving.
- 100g of mozzarella
- 100g ricotta
In a bowl, mix the cheeses.
TODDINGS for non-fried qatayef
- 1 cup of milk
- 3 tbsp. cornstarch
- 1 cup ricotta
- 3 tbsp. tablespoons melted butter
- 1 tbsp. orange blossom water
- 3 tbsp. maple syrup
In a small bowl, combine the cornstarch with 3 tbsp. tablespoon of milk.
In a saucepan over medium heat, heat the rest of the milk and mix the milk with the cornstarch. Stir well with a whisk. Wait a minute and add the ricotta.
Continue whisking until thickened.
Once thickened, add the melted butter, mix well. Then add the orange blossom water and maple syrup. Leave to cool in the fridge.
For thefried qatayef, top each pancake with about 1 tbsp. heaping tablespoons of the mixture you want (cheeses or seasoned nuts). Fold the crepe in half on itself and seal well by gluing the sides (to make a half-moon).
Heat a pan over medium heat, add 2 cm of canola oil to the bottom of the pan.
When the oil is hot, fry each half-moon for about 2-4 minutes, taking care to turn them, until they become golden and crispy. Spread on a plate and drizzle well with maple syrup.
For the non-fried qatayef, garnish the end of each crepe with the milk cream. fold in half, and make sure each side of the crepe sticks together, except on the end containing the filling. Dip in crushed pistachios or seasoned nut mix.