Katayif The Easy Way Recipes

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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

KATAYIF- THE EASY WAY



Katayif- the Easy Way image

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.

Provided by Palis Favorites

Categories     Dessert

Time 45m

Yield 30 pieces, 15 serving(s)

Number Of Ingredients 12

3 cups water
1 cup flour
1 cup farina (smeed)
1 cup pancake mix (must say complete, just add water on the box)
1 tablespoon yeast
1 teaspoon sugar
unsalted butter
syrup (Attar " Syrup" Middle East, Palestine)
1 1/2 cups walnuts or 1 1/2 cups pecans
2 tablespoons powdered sugar
2 tablespoons coconut, shredded
1 teaspoon cinnamon

Steps:

  • Put the water in the blender, then add the flour, smeed, pancake mix, sugar, and yeast to the water.
  • 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.
  • Put the walnuts in the food processor and pulse them until they are in small pieces, but not completely powder.
  • Pour the walnuts into a bowl and add the cinnamon, powder sugar, and coconut.
  • 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.
  • 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.
  • 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.
  • With your fingers, press the sides firmly together, creating a seal. Continue this until you have used all the pancake mixture and stuffing mixture.
  • 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.
  • Enjoy!

KIM-CHEE - K'S WAY



Kim-Chee - K's way image

Provided by Guy Fieri

Categories     side-dish

Time P1DT3h7m

Yield 4 servings

Number Of Ingredients 11

1/2 medium head napa cabbage, uncored, roughly chopped (about 1-inch strips)
1 tablespoon kosher salt
1 cup julienned (matchstick) carrot
1 cup julienned (matchstick) daikon radish
2 green onions, split in 1/2, cut in 2-inch sections
3/4 cup tamari soy sauce
1/2 cup water
1/4 cup apple cider vinegar
2 tablespoons minced garlic
1 tablespoon honey
4 dry hot chile peppers, split lengthwise and seeds removed

Steps:

  • In a colander in the sink, sprinkle cabbage with salt and toss to combine. Let sit about 1 1/2 hours or until cabbage wilts. Rinse several times with cold water and drain well. Squeeze out any excess water. Combine cabbage with carrots, radish and green onions. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and chile peppers. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger). Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours.

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

CHILI THE EASY WAY



Chili the Easy Way image

Serve with with rice and bread. This came from Easy Cooking And Children. I have not tried this, just posting for safe keeping.

Provided by internetnut

Categories     Meat

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 8

500 g ground beef
1 large onion
1 red bell pepper
30 ounces baked tomato beans (2 cans)
15 ounces crushed tomatoes (1 can)
chili powder
salt
1 tablespoon tomato puree

Steps:

  • Fry ground beef well with a little butter in a medium saucepan, chop the onion and fry with the mince for a couple of minutes.
  • Pour beans, crushed tomatoes and chopped peppers in the pan and let simmer for 15 minutes. Then add salt and chili powder to your taste.

Nutrition Facts : Calories 328.5, Fat 19.2, SaturatedFat 7.4, Cholesterol 85, Sodium 226.6, Carbohydrate 13.4, Fiber 3.4, Sugar 3, Protein 25.8

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