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home > recipes > breads > qatayef
1 1/2 tsp dry yeast 1/2 tsp sugar 1 1/2 cups warm water 1 cup all purpose flour 1 cup semolina flour 1 Tbs. powdered milk 1/2 tsp baking soda dash salt Oil to fry Topping: 1 tsp cinnamon 2 Tbs sugar Clarified butter to spread on pancake Qatayef is often served during Ramadan. Some recipes are filled with sweet cheese and nuts and then fried. They are served as a dessert. Note, in the recipe, these pancakes are cooked on one side only and are not flipped over. Often when finished frying they are folded over into moon shapes. In bowl combine yeast with 1/4 cup warm water and sugar and let sit till foamy. Meanwhile in a large bowl combine flours, powdered milk, baking soda and salt. Gradually add remaining water to dry ingredients using a hand mixer to combine them. When batter resembles thickened milk add the yeast mixture. Cover and set aside for 3 hours. To make pancakes: heat a heavy non stick skillet with 1 Tbs oil on high heat.. Pour a scant 1/4 cup of batter into skillet. Cook until entire surface of pancakes has bubbles and they no longer have a sheen, yet remain pale. Remove to a plate, cover with a towel and repeat procedure. Add oil to skillet as needed. Stack cooked pancakes with wax paper between them. To serve: spread each pancake with clarified butter and sprinkles of sugar and cinnamon Yield: 12, 6 inch pancakes Source: newspaper recipe: : The Arab Table by May S. Bsisu

Qatayef


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keyword: qatayef
ethnicity: middle eastern
recipes for breads
recipes by butterflydog
Email Address:
(posted October 5, 2007)

1 1/2 tsp
dry yeast
1/2 tsp
sugar
1 1/2 cups warm water
1 cup all purpose
flour
1 cup
semolina flour
1 Tbs.
powdered
milk
1/2 tsp
baking soda
dash salt
Oil to
fry

Topping:
1 tsp
cinnamon
2 Tbs
sugar
Clarified
butter to spread on pancake

Qatayef is often served during Ramadan. Some recipes are filled with
sweet cheese and nuts and then fried. They are served as a dessert.

Note, in the recipe, these pancakes are
cooked on one side only and are not flipped over. Often when finished frying they are folded over into moon shapes.

In bowl
combine
yeast with 1/4 cup warm water and sugar and let sit till foamy. Meanwhile in a large bowl combine flours, powdered milk, baking soda and salt. Gradually add remaining water to dry ingredients using a hand mixer to combine them. When batter resembles thickened milk add the yeast mixture. Cover and set aside for 3 hours. To make pancakes: heat a heavy non stick skillet with 1 Tbs oil on high heat.. Pour a scant 1/4 cup of batter into skillet. Cook until entire surface of pancakes has bubbles and they no longer have a sheen, yet remain pale. Remove to a plate, cover with a towel and repeat procedure. Add oil to skillet as needed. Stack cooked pancakes with wax paper between them.

To serve: spread each
pancake with clarified
butter and sprinkles of sugar and cinnamon

Yield: 12, 6 inch pancakes

Source: newspaper recipe: : The Arab Table by May S. Bsisu


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