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.
Put the water in the blender, then add the flour, smeed, pancake mix, sugar, and yeast to the water.
2
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.
3
Put the walnuts in the food processor and pulse them until they are in small pieces, but not completely powder.
4
Pour the walnuts into a bowl and add the cinnamon, powder sugar, and coconut.
5
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.
6
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.
7
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.
8
With your fingers, press the sides firmly together, creating a seal. Continue this until you have used all the pancake mixture and stuffing mixture.
9
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.
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.
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It is very important to not cook them as long as you think you should!! I was going to give this recipe a star less because some of mine popped open, or wouldn't close properly. But I noticed it was the more cooked ones that had that problem so I plan insha Allah to use this recipe again and cook until even still a bit damp on top, they seem to dry when taken from the pan to cool anyway. I wouldn't say cook until brown on one side though but light gold. I cooked mine in a seasoned cast iron frying pan with a bit of canola oil. I used Aunt Jemima's just add water pancake mix which worked well, walnuts, sweetened shredded coconut, plus the rest of the ingredients. I also closed some only half way and filled with homemade ishta topped with chopped pistachio nuts. I will use this recipe again, loved the ease of it. Made for *** RAMADAN RECIPE TAG - 2011 ***
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