Prep 30 mins
Cook 15 mins
I have another recipe posted for katayif that was given to me by a relative, and it works as well but this one is much easier. This recipe has never failed and they always come out pefectly! I don't normally measure the stuffing ingredients, but this should be enough to fill all of these pancakes depending on how big u make them.
- 3 cups water
- 1 cup flour
- 1 cup farina (smeed)
- 1 cup pancake mix (must say complete, just add water on the box)
- 1 tablespoon yeast
- 1 teaspoon sugar
- unsalted butter
- syrup (Attar " Syrup" Middle East, Palestine)
- 1 1⁄2 cups walnuts or 1 1⁄2 cups pecans
- 2 tablespoons powdered sugar
- 2 tablespoons coconut, shredded
- 1 teaspoon cinnamon
- 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.
Great and easy to carry!
I prepared the double quantity for an event!
They taste grate divine are so easy to prepare.
I love the preparation very much. I will use this method to prepare other snacks... not only sweet! Prepared for Ramadan 2011.
Wonderful recipe! I managed to make it gluten free without using a store bought pancake mix, and it turned out great. Used tapioca starch and sweet rice flour, xanthan gum, psyllium husks and baking powder for the mix, cream of millet for the farina and cassava flour for the flour. Added one egg for more glue. As I wanted to see how the batter turns out, I made it in the evening and let it sit in the fridge until the next morning. From the looks of it I think it should have been possible to use it straight away as suggested in the recipe. I suppose any premade gluten free pancanke mix that works will be fine and any flour mix suitable for yaest dough. Cream of rice or corn meal should be fine for the farina, too. My husband could not tell they were gluten free. Thanks for posting this!
Made for Ramadan Tag 2010.
I MADE SOME FOR US GLUTEN FREE using 1-2-3 Gluten Free Buckwheat Pancake Mix & I ground creamed brown rice (uncooked) until just slightly granular in my coffee/spice mill. If doing that make sure it is fine enough but not powder or that defeats the purpose or the batter will be thicker for the last few pancakes and they will turn out tough. I fill and cook them like Ataif (Arab Filled Pancakes) and also made some with ashta (not from a can - too thin) dipped in chopped pistachios half open also cooked in oil before filling! I wouldn't say cook until brown on one side in the frying pan (it totally helps to have a tiny pan which I bought for the purpose) cook until light gold. For the regular version I use Aunt Jemima's just add water pancake mix which works well. I will use this recipe again, loved the ease of it and that we could eat them too. A side note we only like the nut filled ones warm. Made for *** RAMADAN RECIPE TAG - 2011 ***