Qatayef is definitely one of the loveliest desserts in the Middle East. The recipe is a bit fiddly, but definitely worth making at home.
Servings: 8 people
Heat the water and the sugar in a small pot, until boiling.
Add the lemon juice and simmer for five minutes.
Pour in a bowl, and set aside to cool.
Put nuts and sugar in a food processor and pulse until finely chopped.
Heat the butter in a pan until melted.
Add nut mixture and cook until toasted.
Cool and set aside.
In a bowl mix the flour, sugar, powdered milk, yeast, baking powder and salt.
Make a well in the middle of the flour mixture and add the water.
Mix with a spatula or wooden spoon until you have a pancake batter consistency.
Place a frying pan on a medium heat and spray with oil. Using a ladle, pour batter in the pan. Cook only on one side until the pancake shows bubbles and begins to dry out. You want the pancake to be cooked but not too dry.
Once you have cooked all your batter, place a spoonful of filling in the middle of each pancake. Fold over and pinch the edges until pancakes stick together.
Heat oil for shallow frying in a pot.
Once hot, using tongs, dip each Qatayef in the oil, frying both sides.
Once golden brown dip into simple syrup and make sure to soak both sides.
Serving: 8people | Calories: 442kcal | Carbohydrates: 81g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 58mg | Potassium: 180mg | Fiber: 2g | Sugar: 54g | Vitamin A: 55IU | Vitamin C: 0.6mg | Calcium: 51mg | Iron: 2.1mg