Katayef or Atayef Arabic Middle Eastern pancakes (Vegetarian)



Ingredients -

9.5 cups milk

4 tbsp vinegar

1 cup milk

1 cup heavy cream

2 tbsp sugar

2 tbsp cornstarch

1 tsp orange blossom water

1 tsp rose water

2 cups flour

4 tbsp semolina

2 tbsp sugar

2 tsp baking powder

1 tsp dry yeast

2 tsp vanilla sugar

2 cups water, lukewarm

1 tbsp oil

½ cup Sugar syrup

¼ cup roasted pistachios, chopped




Step-by-Step Instructions:


1. In a pot over medium heat, pour 8.5 cups milk and 4 tbsp vinegar. When the milk begins to thicken at the top, remove those curds and set aside in a bowl.

2. Then, in a saucepan over medium heat, combine 1 cup milk, 1 cup heavy cream, 2 tbsp sugar and 2 tbsp cornstarch. Be sure to stir continuously so it becomes as smooth and creamy as possible.

3. In the cream, add 1 tsp orange blossom water and 1 tsp rose water. Then, pour in the milk curds from step 1. Mix well and remove from heat.

4. In a bowl, combine 2 cups flour, 4 tbsp semolina, 2 tbsp sugar, 2 tsp baking powder, 1 tsp dry yeast, 2 tsp vanilla sugar, and 2 cups lukewarm water. Whisk well.

5. On an oiled pan over medium heat, cook small 3-4 inch pancakes until the top of each pancake is dry and place them on a serving plate.

6. Pinch the ends of the round pancake together about halfway up to create a small cup. Fill with the cooled cream and sprinkle with chopped pistachios.















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