Best 5 Katayif The Easy Way Recipes

QATAYEF RECIPE

Steps:

• In a sauce pan over medium heat, add syrup ingredients, stir a little then let it boil.
• When it boils, reduce heat and simmer for 10-15 minutes.
• Turn heat off and let it cool down to room temperature, it will thicken as it cools down.
• In a deep bowl, combine first 6 ingredients, add water and mix well. (Note1)
• Cover and let it set for 30 minutes.
• Stir the batter a bit to check consistency if it is too thick then add a tablespoon of water. Batter should be thinner than pancake and not lumpy. (Note2)
• Heat a griddle or a pan and scoop about 2 Tablespoons of the batter.
• The batter will bubble at the surface and cooks, do not flip
• When the surface is longer wet remove and it is golden brown, remove from heat. (Note3)
• Arrange qatayef bubble side up on a baking sheet and cover with a towel. Set aside until you are finished with the rest of the batter.
• Continue until you finish all the batter.
• Hold the pancakes bubble side up, fill with little over a teaspoon of the nut mixture. Do not overfill as it will not close or tear and crack.
• Fold pancakes in half and pinch the sides to firmly close. (Note4).
• Heat oil for deep frying over medium heat.
• For a crispy golden qatayef, fry for like 3 minutes on each side until they are dark golden brown. If you want a softer qatayef, fry them until they are just light golden brown.
• Take them out of oil place on a paper towel for 5-15 seconds then quickly dip them in the cooled syrup while they are still hot. Toss to cover with syrup.
• Take qatayef out and let them drip in a colander. The more you leave qatayef in the syrup, the more syrup it will soak and then it will become softer.

KATAYIF- THE EASY WAY

Steps:

• Put the water in the blender, then add the flour, smeed, pancake mix, sugar, and yeast to the water.
• Blend on high for a minute, then scrap down any of the mixture that might be stuck to the sides and blend again for another minute.
• Put the walnuts in the food processor and pulse them until they are in small pieces, but not completely powder.
• Pour the walnuts into a bowl and add the cinnamon, powder sugar, and coconut.
• Place a non-stick frying pan on the stove (the smallest one you have, or you can use a griddle and make multiple ones at a time) and turn the heat on medium. Let the frying pan heat up well.
• Place about 1/4 cup of the pancake mixture on the frying pan and let brown on one side (do not turn them over, only cook on one side). Little bubbles should form on the top of the uncooked side leaving little holes on the top when it is done.
• Remove the pancake from the heat and let cool. Place about 1 tbs of the stuffing mixture (or 1 tsp if you made them smaller) in the middle of the pancake and bring the edges up to touch each other.
• With your fingers, press the sides firmly together, creating a seal. Continue this until you have used all the pancake mixture and stuffing mixture.
• Lightly coat the katayif with unsalted butter on both sides and put on a try. Put them under the broiler until they are golden brown on both sides, and then dip the katayif in the cooled attar.
• Enjoy!

KIM-CHEE - K'S WAY

Steps:

• In a colander in the sink, sprinkle cabbage with salt and toss to combine. Let sit about 1 1/2 hours or until cabbage wilts. Rinse several times with cold water and drain well. Squeeze out any excess water. Combine cabbage with carrots, radish and green onions. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and chile peppers. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger). Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours.

FRIED KATAYEF (EGYPTIAN DESSERT)

Steps:

• Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
• Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
• Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
• Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
• Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
• Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.

CHILI THE EASY WAY

Steps:

• Fry ground beef well with a little butter in a medium saucepan, chop the onion and fry with the mince for a couple of minutes.
• Pour beans, crushed tomatoes and chopped peppers in the pan and let simmer for 15 minutes. Then add salt and chili powder to your taste.