Dumpling Stuffed With Nuts and Raisins (Qatayif)

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pulse the nuts in the mixer until roughly chopped. Mix with the rest of the ingredients for the filling.
  • Make the batter and preheat a frying pan, dip a cotton pad in oil and wipe the pan then pour the batter into small pancakes about 8 cm (3 inches) diameter. Four small pancakes fit in a medium sized frying pan. A pancake skillet is perfect for this if you have one. Repeat oiling the pan for each batch.
  • Cook the pancakes on one side only, remove from the pan when the top sets.
  • Place a teaspoonful of filling in the center of each pancake on the uncooked side (the side with lots of small holes).
  • Pinch the pancake edges around the filling forming a half circle.
  • Fry the filled pancakes, the qatayif should be crunchy but not hard so don't let the oil get too hot.
  • Dip the pancakes in any warm syrup before serving .
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