For every person in the Middle East, qatayef is linked to the holly month of Ramadan. This version of qatayef is stuffed with cream and pistachios, then it is fried in oil, soaked in syrup and garnished with minced pistachios.
Dough: In a bowl, put the flour, semolina, sugar, yeast, baking powder, vanilla and water. Whisk for a few minutes to get a smooth and liquid dough. Cover the bowl and leave the dough on the kitchen table for 15 minutes.
Bring a wide tray, put kitchen cotton towel on it. Bring a second towel.
On a medium heat, place a thick frying pan, and allow it to heat completely.
Pour the dough into the pan as small discs (about a quarter cup of dough per serving or as desired). Wait for bubbles to form on the surface of the disc. Wait for all bubbles to dry on the surface of the disc, then transfer the disc to the tray. Leave the discs to cool completely then cover with a kitchen towel to prevent them from dryness.
Filling: In a bowl, add cream and blossom water. Stir to mix.
Take the Qatayef disc, put a little cream, add some pistachios, close the disk well by pressing the edges to stick well.
Frying: Heat the oil in a deep frying pan. Fry the Qatayef on both sides until golden brown. Take it out of the oil and put it in the syrup (at room temperature) for one minute.
Put the Qatayef in a serving dish, then garnish with pistachios and serve.
Servings 0