Katayef/ Quataief/Atayef.. is a kind of Arab sweet treat.
It is tasty -and sweet- like hell (yes, hell is sweet)!
You must make it fresh, or at least finish making it right before serving, but the work is quite easy and shouldn’t take too long.
you will need to start preparation about two hours in advance though.
I will give a recipe for a very small amount (note picture- these are all of them).
- 120ml (1/2cup) water
- 70gr (1/2 cup) flour
- 5gr dry yeast, which is 1/2tbs, which is about 15gr fresh yeast
- 10gr (1/2tbs) sugar
- 10gr (1/2tbs) semolina
- pinch of salt
- 12.5 gr butter, melted
Mix all the ingredients and set aside for 1-2 hours, in room temp (unless it is 100C.. then you can put it in the fridge), covered with nylon wrap.
We did a pistachio and walnuts filling, I saw recipes with pecans instead of pistachios. Obviously you can put whatever you want inside. Even cheese.
Chop the nuts, add the sugar and cinnamon.
Syrup and we are done…
- 200gr sugar (1 cup)
- 120ml water (1/2cup)
- some lemon and lemon zest, to taste
Dissolve the sugar in the water in a sauce pan over a medium heat, bring to the boil and turn off the heat. Note that the syrup doesn’t have to be hot when you use it, the pastries do.
Now, after the batter has risen you need to make little pancakes. Take a nice full tbs of the batter and fry it as flatly as you can on a frying pan with some butter. Note: they should not be as thin as a crepe, just make it even, with no ‘hills’ in the middle, but don’t make them thick like pancakes . Fry only one side of the pancake/ crepe like ‘pastry’ and make sure it stays a bit sticky (but not ‘raw’) on the non-fried side. Take out that pancake and put it in a plate, non fried side up. put some filling (the nuts) in the middle, fold in half and try to close it as much as you can (if the batter was not dry on the non-fried side it should stick, right?). Do the same with the rest of the batter, adjusting the size to fit your needs… you can make ahead up to this stage.
Instructions are not clear enough? Here, tutorial.
Now, fry again in semi deep oil (canola or such), and transfer from the oil to a paper towel to the syrup.
We are done. You should serve them now.
Important note! This recipe looks a bit long, but the preparation is really easy and quite fun. Try it!