Katayef (Stuffed Pancakes)

Katayef

Part 1 - Stuffing

6 c
walnuts, chopped
1 tsp
cinnamon
1/2 tsp
nutmeg
1/2 c
sugar
2 tbsp
rendered butter

Mix all stuffing ingredients and set aside.

Part 2 - Pancake

8 c
water
4 c
farina (smeed) or cream of wheat
1 c
flour
3 tsp
yeast
1 dash
salt
1/4 tsp
baking soda
1 c
rendered butter
2 c
thin syrup (attar)
  1. Mix smeed (cream of wheat), flour and salt.
  2. Place warm water in an electric mixing bowl, or blender. While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
  3. dissolve yeast in 1/4 c 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 the smeed to avoid a lumpy mixture).
  4. Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
  5. Use and electric, or nonstick frying pan, and pour 1/4 c dough and cook like a pancake, one side only. Remove from the fire when pores form on the surface on each cake. Place the pancakes on a smooth surface towel until they cool.
  6. Fill each pancake with the nut mixture with about 1 spoonful of the mixture.
  7. Fold by pressing edges together to make a semi circle. Pinch the edges firmly to close and brush each side with warm butter.

Directions

Place on baking sheet and bake at 400F in a preheated oven for 10 minutes, or until light gold. Remove from oven and dip in cold syrup (thin attar).

Yield: 36 Pieces

This is a traditional sweet that is made during the Holy month of Ramadan.

Region:
Culture:
Category: Dessert
Contributor: Awatef Lami
Published in: Cultures in the Kitchen