Description
Qatayef is a very popular Arabic dessert that is traditionally prepared during Ramadan, and simply put, it is a yeast pancake with a sweet filling. The filling can be custard, sweet cheese or nuts. Everything is very simple, fast and tasty! Try it! PS The recipe is from the very first hands.
PREPARATION:
Usually the custard is prepared the day before or at least a few hours before baking the pancakes, because... it should cool well and solidify. For the cream, milk, cream, and sugar are mixed. Finely crumbled white bread is added and everything is heated with constant stirring until the pieces of bread are completely dispersed.
When the milk mixture warms up to very hot (starts to steam), add starch diluted in water in a thin stream.
And then, with intensive stirring, the milk mass is heated until it thickens. The thickened cream is removed from the heat, poured into a separate bowl and allowed to cool until warm. During the cooling process, the cream is periodically stirred so that a crust does not form on top. When the cream has cooled, cover with cling film (the film is placed directly on the cream so that there is no crust) and put in the refrigerator for at least 1 hour, or overnight.
For pancakes, add dry yeast and sugar to the water and leave for 3-5 minutes so that the yeast is saturated with moisture and more readily goes into solution, and then stir until the yeast and sugar are completely dissolved. Add milk and flour with baking powder. Stir everything until a homogeneous mixture without lumps (like pancakes) and leave for 20 minutes so that the yeast has time to sense the sugar and wake up. Pancakes are baked on a non-stick frying pan on only ONE side. A sign of readiness is a completely dry (without wet spots) top layer. When baking, adjust the heat so that when the top layer is completely dry, the pancake is browned, but not burned from below.
Fold the finished pancakes with the unfried side inward and mold the edges to the middle.
Using a pastry syringe or just a clean file folder, fill the pancakes with cream.
Top with ground pistachios and you are ready to serve! Enjoy your tea!
PS As an option, pancake envelopes (after modeling and before filling with cream) can be deep-fried for 1-2 minutes or greased with melted butter and placed in a hot oven for 3-5 minutes so that the envelopes are fried, allowed to cool, and only then filled with cream . Another option is to fill the envelopes with cold sugar syrup after oven or deep frying and leave for 1-2 minutes, then dry slightly and fill with cream. All options are equally widely used. Choose!
- Flour – 1 cup.
- Milk - 1 glass.
- Water – 0.5 cups.
- Sugar – 1 tsp.
- Dry yeast – 0.5 tsp.
- Baking powder – 0.5 tsp.
- Salt - to taste.
- For cream:
- Milk – 1 glass.
- Cream - 1 glass.
- Starch (originally corn starch, but potato starch can also be used) -0.5 cups.
- Water – 3 tbsp.
- White bread – 3-4 slices (without crust, about 1.5 cm thick)
- Sugar – 3 tbsp.
- Ground pistachios - for decoration.
Recipe description - Arabic pancakes Kataef:
Kataef pancakes are prepared in Arab countries - Egypt, Syria, Lebanon. They are usually eaten during Ramadan, but not only. As a rule, this is a dessert with a sweet filling - nut, apple, cream. But options are possible. I have them with mushrooms, onions and cheese. Their shape also varies: like a dumpling; like a dumpling, but not completely sealed and triangular, like a samosa. The cooking recipe is simple, with the only peculiarity that they need to be baked in a completely dry frying pan without oil. Start and then finish baking in the oven for another 10-15 minutes. The dish is simple, not troublesome and quick. In 30 minutes you can prepare a delicious and satisfying breakfast. We are preparing Kataef.
Cooking method
- Step 1
Prepare the custard in advance, it should cool well and harden. - Step 2
For the cream, mix milk, cream, sugar. Finely crumbled white bread is added and everything is heated with constant stirring until the pieces of bread are completely dispersed. - Step 3
When the milk mixture warms up to very hot (starts to steam), add starch diluted in water in a thin stream. Stir constantly until thickened. The thickened cream is removed from the heat, poured into a separate bowl and allowed to cool until warm. During the cooling process, the cream is periodically stirred so that a crust does not form on top. When the cream has cooled, cover with cling film (the film is placed directly on the cream so that there is no crust) and put in the refrigerator for at least 1 hour, or overnight. - Step 4
For pancakes, add dry yeast and sugar to the water and leave for 3 - 5 minutes so that the yeast is saturated with moisture and more readily goes into solution, and then stir until the yeast and sugar are completely dissolved. - Step 5
Add milk and flour with baking powder. Stir everything until a homogeneous mixture without lumps (like pancakes) and leave for 20 minutes so that the yeast has time to sense the sugar and wake up. - Step 6
Pancakes are baked on a non-stick frying pan on ONE side only. A sign of readiness is a completely dry (without wet spots) top layer. - Step 7
When baking, adjust the heat so that when the top layer is completely dry, the pancake is browned, but not burned from below. - Step 8
Fold the finished pancakes with the unfried side inward and mold the edges to the middle. - Step 9
Using a pastry syringe or just a teaspoon, fill the pancakes with cream. - Step 10
Garnish with ground pistachios.
Bon appetit!
Qatayef is one of the popular sweets in Arabic cuisine. This dessert is usually prepared for Ramadan, but not only. Many toppings make this dessert attractive. The custard in the pancakes is light and flavorful.
Of course, you won’t find any eggs or fats in the recipe. The basis for the dessert is small pancakes. They are glued together in the form of a bag, filled with filling - custard. This dessert is prepared quickly.
How to prepare Arabic spring rolls:
Step 1: prepare the pancake dough.
First of all, we dilute the yeast in water. Heat the liquid to 30 - 35 degrees and pour 60 milliliters into a small container. Add yeast and a small amount of sugar. Stir with a tablespoon until completely dissolved and leave to rise for 5 – 10 minutes. Next, sift the flour into a large plate using a sieve and use your hands to make a well in the center. After this, fill it with the remaining warm water, add salt and swollen yeast. Then use a whisk to mix the mixture into a homogeneous dough without lumps; it should not be very thick. If necessary, you can add a little warm water. As soon as we have prepared the dough, cover the plate with a kitchen towel and leave for 1 hour in a warm place.
Step 2: prepare the filling.
Peel the walnuts and place them on a cutting board. Using a knife, chop the nuts into small pieces and place them in a bowl or other container. You can also grind nuts using a blender or rolling pin. Add sugar and cinnamon to the walnuts. Mix the dry filling until smooth.
Step 3: fry pancakes.
After the time required to rise the dough has passed, turn the stove temperature to medium. Pour just a little vegetable oil into the frying pan and place it on the burner. We place the plate with the dough next to the stove and begin to fry the pancakes. Use a ladle to scoop out just a little dough and pour it onto the heated fat. The size of one pancake should be no more than 10 centimeters in diameter. Arabic pancakes must be fried on one side until golden brown, and the raw side will be covered with numerous holes. Using a kitchen spatula, carefully transfer the finished pancake onto paper kitchen towels, raw side up. In the same way, fry all the other pancakes until all the dough is gone.
Step 4: stuff the pancakes with filling.
Grease a baking tray with vegetable oil. Then, using a tablespoon, place the pre-prepared filling in the middle of the raw side of the pancake. Then we fasten the edges of the pastry, forming something like a dumpling and transfer it to a baking sheet. This is how we stuff all the other pancakes.
Step 5: bake Arabic pancakes.
Preheat the oven to 170 - 180 degrees Celsius and remove the pan with pancakes to bake for 10 - 15 minutes. During this time, the baked goods inside will be completely cooked, and the outside will be covered with an appetizing blush. Helping yourself with oven mitts, remove the baking sheet from the oven and transfer the pancakes to a beautiful serving dish.
Step 6: Serve the Arabic spring rolls.
Before serving, pour the pancakes with a special syrup made from lemon juice, sugar and water and let them soak for 5 - 7 minutes. Green tea, as well as any aromatic tea or freshly squeezed juices, go perfectly with them. A delicious oriental sweet is ready. Bon appetit!
Tips for the recipe:
– – If the water temperature is higher than the set value, the yeast may not rise.
– – You can use any filling, either sweet, such as jam or condensed milk, or salty from minced meat, mushrooms, and fish. In this case, the amount of salt and sugar in the dough can be adjusted to taste.
– – Place hard-to-peel walnuts in a deep plate and pour boiling water over them, close the lid tightly and leave for about 25 – 30 minutes. After such steaming, the shell will be much easier to clean.
– – Instead of walnuts, you can use any other nuts of your choice.
– – These pancakes are brushed with melted butter before baking.
Step by step
- To prepare a dessert, you need to take flour, milk, water, yeast, baking powder, sugar for the dough; for cream: milk, cream, starch, water, sugar, fruit syrup, white bread without crust.
- Start by preparing the cream. Crush 3-4 pieces of loaf (without crust) into very small lumps.
- Mix milk, cream, sugar. Place on low heat.
- Add bread crumbs to hot milk. Cook, stirring, until the crumbs dissolve in the milk.
- Dissolve 3 tbsp in 3 tablespoons of cold water. l. starch. Pour into the milk mixture in a thin stream.
- Cook stirring until thickened.
- Remove the thickened cream from the heat and transfer to another bowl. Stir occasionally, cool, add fruit syrup and stir.
- Cover (stick) the cooled cream with cling film to prevent a crust from forming. Place in the refrigerator for 1 hour to cool completely.
- We are preparing pancakes. Pour in 0.5 teaspoon of dry yeast and 1 tsp. sugar 100 ml warm water. Leave for 5 minutes until the yeast and sugar are completely dissolved.
- Pour milk over yeast mixture.
- Add flour mixed with baking powder in parts. Stir so that there are no lumps.
- Let the dough rest for 20 minutes to allow the yeast to react with the sugar.
- Bake pancakes in a dry non-stick frying pan on one side only! A sign that the pancake is ready is a completely dry (without wet spots) top layer.
- Arrange the pancakes one at a time to prevent them from sticking together.
- The back side of the pancake should be golden brown, but not burnt. It depends on the amount of sugar in the dough.
- Fold the pancakes with the unfried side inward and seal the edges to the middle.
- Fill the pancakes from the open side with the cooled cream. Sprinkle with ground nuts and chocolate. Serve for dessert with coffee and tea.
Kataef - delicious Arabic pancakes. Their peculiarity is that they are baked on only one side, and then glued together in the form of a bag and filled with filling. Custard is one of the most delicious fillings for these wonderful pancakes. But I decided to fill their topping with cream with pieces of canned peaches.
Arabic pancakes Kataef: composition, calorie content and nutritional value per 100 g
| Proteins 4.86 g Fat 6.57 g Carbohydrates 14.92 g Find out more More detailed information about the composition and calorie content of dishes is available in the Patee app. Recipes for iPhone, iPad and Android | 136 kilocalories |
Step 1:
To prepare Arabic Kataef pancakes, you need to take the following products: milk, water, dry yeast, salt, sugar, flour, baking powder, champignons, onions, hard cheese, sunflower oil.
Step 2:
| Water |
Clean the champignons and chop them finely. You can take any wild mushrooms.
Step 4:
| Bulb onions |
Peel the onion, wash and finely chop.
Step 5:
| Sunflower oil |
Pour sunflower oil into a frying pan, add chopped mushrooms and onions.
Step 6:
Fry mushrooms and onions until cooked. Salt to taste and pepper if necessary.
Step 7:
| Salt |
Grate any hard cheese.
Step 12:
Place a little grated cheese on the mushroom and onion filling.
Step 13:
Let's make a pancake. First on one side.
Step 14:
And then from the other two. It turns out to be triangular in shape. The edges of the pancake are damp and stick together perfectly.
Step 15:
Place the finished pancakes in a frying pan or any baking dish. Place in the oven, preheated to 170-175 degrees C for 10-15 minutes. From the specified amount of ingredients I got 14 pancakes.
Step 16:
Kataef pancakes are ready. Serve with sour cream. Bon appetit!
Recipe for Japanese style spring rolls:
First we'll make ice cream. Beat 110 ml of cream from the total amount with a pinch of vanillin to a stable foam. Add condensed milk and mix with a mixer at low speed until smooth.
Add 15 g of grated or finely chopped chocolate and mix gently. 15 g is 3-4 squares.
Pour the mixture into the mold and put it in the freezer for several hours.
Melt the butter, but do not bring it to a boil.
Mix the egg with milk, salt, flour and melted butter until smooth. Place in the refrigerator for an hour.
Fry the pancakes, as usual, in vegetable oil. I made small pancakes, but in my opinion, it is more convenient to use large pancakes for this recipe. You will get more pancakes than necessary. We will need 4 pieces.
Chop the nuts and fry them for a few minutes until lightly browned.
Melt chocolate with vegetable oil. It is permissible to add 2-3 tsp to the chocolate sauce. milk or low-fat cream.
Cut the apples into thin slices and mix them with a small amount of lemon juice. Whip the cream with sugar and vanilla into a thick foam. Transfer them to a pastry bag or syringe.
Pour the cream into a triangle in the middle of the pancake.
In the middle of the triangle we put pieces of apples and nuts, pour over chocolate sauce, put 1/4 of the ice cream and wrap it in a tube. If the pancake is large, draw a smaller triangle with cream so that its length reaches the center of the pancake. In this case, you need to first cover the filling with the other half of the pancake, and then fold the right and left edges towards the center. For convenience, before serving, you can wrap each cone in wrapping paper or a napkin.
Serving pancakes this way is very popular in Japan. The pancake recipe was brought to Japan from Europe, and in the 70s a cafe was opened that served pancakes filled with various fruits, cream or cream and ice cream. There are a great many filling options; there is no classic recipe.
