Food recipes
Katayef ("stuffed Pancakes") Middle East, Palestine
Katayef ("stuffed Pancakes") Middle East, Palestine Ingredients: water, bottled, generic wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active...
Katayef ("stuffed Pancakes") Middle East, Palestine
Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
leavening agents, baking soda
butter, without salt
syrup, maple, canadian
nuts, walnuts, english
spices, cinnamon, ground
spices, nutmeg, ground
sugars, granulated
butter, without salt
Directions:
Mix all stuffing ingredients and set aside.
Mix smeed, flour, and salt.
Place warm water in an electric mixing bowl (I use my blender).
While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
Dissolve yeast in 1/4 cup of water and a dash of sugar.
Add to pancake mixture, and mix for 1 more minute.
Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
Add the baking soda and keep stirring.
When the dough bubbles, it is ready to be baked.
Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
Pour 1/4 cup dough and cook like a pancake, on one side only.
Remove from fire when pores form on the surface on each cake.
Place the pancakes on a smooth surfaced towel until they cool.
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.
Brush each on both sides with warm butter.
Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
Remove from oven and dip in cold syrup (Thin Attar).
Makes about 35 pieces.
Enjoy!
Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
leavening agents, baking soda
butter, without salt
syrup, maple, canadian
nuts, walnuts, english
spices, cinnamon, ground
spices, nutmeg, ground
sugars, granulated
butter, without salt
Directions:
Mix all stuffing ingredients and set aside.
Mix smeed, flour, and salt.
Place warm water in an electric mixing bowl (I use my blender).
While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
Dissolve yeast in 1/4 cup of water and a dash of sugar.
Add to pancake mixture, and mix for 1 more minute.
Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
Add the baking soda and keep stirring.
When the dough bubbles, it is ready to be baked.
Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
Pour 1/4 cup dough and cook like a pancake, on one side only.
Remove from fire when pores form on the surface on each cake.
Place the pancakes on a smooth surfaced towel until they cool.
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.
Brush each on both sides with warm butter.
Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
Remove from oven and dip in cold syrup (Thin Attar).
Makes about 35 pieces.
Enjoy!