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.