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Classic Qatayef with Nuts


Ingredients:

(Serves 6-8 – 280 cal per serving)

Syrup

  • 1 cup of water (237ml)
  • 2 cups of sugar (400g)
  • 1 tsp of squeezed fresh lemon
  • Batter:
  • 2 cups all-purpose flour (240g) 
  • 1 tablespoon powdered milk
  • 1 tablespoon granulated sugar
  • 1/2 tsp baking powder
  • 1/8 tsp salt 1 3/4 cups warm water (425ml)
  • 1 tsp instant yeast

Filling

  • 50g chopped hazelnuts
  • 50g golden raisins
  • 50g lightly toasted pine nuts
  • 1 1/2 tablespoons granulated sugar
  • Coroli Corn oil for frying
  • 1 tablespoon Coconut oil

Preparation:

  1. Start by making the simple syrup: combine the sugar, water and a squeeze of lemon juice in a medium saucepan over high heat. Stir only if the sugar is not dissolving as it heats up. Stop stirring completely when it boils.
  2. Reduce the heat to medium-low when it boils and then let it simmer for 10 minutes. Remove it from the heat when consistency becomes thicker slightly and allow it to cool to room temperature.
  3. To make the Qatayef dough, mix together the sugar, powdered milk, flour, yeast, salt and baking powder in a large bowl then pour in half the amount of warm water. Whisk well to avoid any lumps in the batter, and gradually add the rest of the warm water while whisking continuously. It should have the same consistency that of a classic pancake batter.
  4. If the batter becomes thicker than necessary, add a bit of water and whisk till it reaches the desired consistency. Cover the mixture with a plastic wrap and allow it to rest for an hour until it rises slightly and forms bubbles.
  5. Heat a non-stick skillet over medium heat and wipe it with a drop of Coroli Corn oil when it becomes hot.
  6. Next, stir the batter again and drop 2 tablespoons of batter over the skillet in the shape of a mini pancake. Allow the mixture to cook on one side until it forms bubbles on the surface and without flipping it. Cook until the surface is consistent and the bottom is golden while adjusting heat when you see fit.
  7. Continue the process for the rest of the batter and lay the cooked pancakes on a large baking sheet without stacking the pieces on top of each other. Keep them covered with a plastic wrap until you use them again, so they don’t dry.
  8. Fill the Qatayef after they cool down using the mixture of nuts after you stir them in sugar and blend with coconut oil until they’re coated with it.
  9. Fill each piece with the uncooked side facing up, with a small amount of nuts, allowing it to close from the sides. Fold it in half and press the sides with your fingertips until it seals.
  10. Pour enough oil to deep fry the Qatayef in a frying pan. Heat over medium to high and then add the pieces to fry for 3 to 4 minutes each per side, until golden and crispy or to your preference.
  11. Drain the cooked ones on a paper towel for a couple of minutes, then dip them in the cooled syrup while still hot. Turn and stir them until they’re coated properly, then move them to a strainer to allow the excess sugar syrup to drip.
  12. Enjoy it warm or at room temperature with a touch of pistachios or coconut flakes. To keep the Qatayef crunchy and crispy, cover them with foil that has been poked with holes when you store them.

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