Katayef ("stuffed Pancakes") Middle East, Palestine
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 35
Yields: 35 pancakes
Ingredients
- 8 cups water
- 4 cups farina (smeed) or 4 cups cream of wheat
- 1 cup flour
- 1⁄4 ounce yeast
- 1 dash salt
- 1⁄4 teaspoon baking soda
- 1 cup rendered butter
- 2 cups thin syrup (attar)
Stuffing
- 6 cups walnuts, chopped
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup granulated sugar
- 2 tablespoons rendered butter
Directions
- Mix all stuffing ingredients and set aside.
- Mix smeed, flour, and salt.
- Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
- Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
- Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
- Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
- Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
- Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
- Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
- Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
- Remove from oven and dip in cold syrup (Thin Attar).
- Makes about 35 pieces. Enjoy!
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