Fried Katayef Egyptian Dessert Recipes

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FRIED KATAYEF (EGYPTIAN DESSERT)



Fried Katayef (Egyptian Dessert) image

This mouth-watering dessert is an authentic Egyptian treat. It can be made savory and still will be delicious.

Provided by Mohamed El Refaee

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 1h30m

Yield 8

Number Of Ingredients 9

1 ½ cups water
1 cup white sugar
1 teaspoon fresh lemon juice
1 (8 ounce) container ricotta cheese
1 teaspoon cornstarch
2 ½ cups all-purpose flour
1 ½ (.25 ounce) envelopes active dry yeast
3 cups water
3 cups oil for frying

Steps:

  • Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
  • Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
  • Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
  • Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
  • Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
  • Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 57.1 g, Cholesterol 8.8 mg, Fat 10.9 g, Fiber 1.3 g, Protein 7.8 g, SaturatedFat 2.5 g, Sodium 40.9 mg, Sugar 25.2 g

QATAYEF RECIPE



Qatayef Recipe image

Qatayef are stuffed Arabic pancakes, fried to perfection then dunked in simple syrup. Crunchy, sweet and so satisfying.

Provided by Amira

Categories     Dessert

Time 1h30m

Number Of Ingredients 14

2 cups (240 g) all purpose flour.
1 tsp (3g) dry yeast.
1 Tablespoon (14g) sugar.
1/2 teaspoon (1g) baking powder.
1 Tablespoon (6g) dry powdered milk.
A pinch of salt.
1 3/4 (420 mL) cups of warm water.
Oil for deep frying.
2 cups (400 g) sugar.
1 (240 mL) cup water.
1/4 cup (60 mL) honey
1 tsp lemon juice.
A dash of vanilla powder or 1/2 teaspoon vanilla extract.
Filling: nut mixture of your choice (used about two cups mixed nuts and raisins.)

Steps:

  • In a sauce pan over medium heat, add syrup ingredients, stir a little then let it boil.
  • When it boils, reduce heat and simmer for 10-15 minutes.
  • Turn heat off and let it cool down to room temperature, it will thicken as it cools down.
  • In a deep bowl, combine first 6 ingredients, add water and mix well. (Note1)
  • Cover and let it set for 30 minutes.
  • Stir the batter a bit to check consistency if it is too thick then add a tablespoon of water. Batter should be thinner than pancake and not lumpy. (Note2)
  • Heat a griddle or a pan and scoop about 2 Tablespoons of the batter.
  • The batter will bubble at the surface and cooks, do not flip
  • When the surface is longer wet remove and it is golden brown, remove from heat. (Note3)
  • Arrange qatayef bubble side up on a baking sheet and cover with a towel. Set aside until you are finished with the rest of the batter.
  • Continue until you finish all the batter.
  • Hold the pancakes bubble side up, fill with little over a teaspoon of the nut mixture. Do not overfill as it will not close or tear and crack.
  • Fold pancakes in half and pinch the sides to firmly close. (Note4).
  • Heat oil for deep frying over medium heat.
  • For a crispy golden qatayef, fry for like 3 minutes on each side until they are dark golden brown. If you want a softer qatayef, fry them until they are just light golden brown.
  • Take them out of oil place on a paper towel for 5-15 seconds then quickly dip them in the cooled syrup while they are still hot. Toss to cover with syrup.
  • Take qatayef out and let them drip in a colander. The more you leave qatayef in the syrup, the more syrup it will soak and then it will become softer.

Nutrition Facts : Calories 140 kcal, Carbohydrate 29 g, Protein 2.1 g, Fat 2.5 g, Sodium 11.5 mg, Fiber 1 g, Sugar 19.1 g, ServingSize 1 serving

FRIED KATAYEF (EGYPTIAN DESSERT)



Fried Katayef (Egyptian Dessert) image

This mouth-watering dessert is an authentic Egyptian treat. It can be made savory and still will be delicious.

Provided by Mohamed El Refaee

Categories     Egyptian Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

1 ½ cups water
1 cup white sugar
1 teaspoon fresh lemon juice
1 (8 ounce) container ricotta cheese
1 teaspoon cornstarch
2 ½ cups all-purpose flour
1 ½ (.25 ounce) envelopes active dry yeast
3 cups water
3 cups oil for frying

Steps:

  • Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
  • Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
  • Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
  • Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
  • Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
  • Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 57.1 g, Cholesterol 8.8 mg, Fat 10.9 g, Fiber 1.3 g, Protein 7.8 g, SaturatedFat 2.5 g, Sodium 40.9 mg, Sugar 25.2 g

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