Although this dessert can be enjoyed anytime of the year, it is during traditional Middle Eastern holidays, like the holy month of Ramadan that it is most common. There are various stuffing’s that are used such as sweetened goat cheese or pistachio nuts. But the most commonly used fillings are minced walnuts and/or unsalted mozzarella cheese.
What makes this dessert so rich is the batter. The batter is poured onto a hot griddle or pan and is cooked, much like a pancake. But this is no flapjack, as each katayef is cooked only on one side then stuffed and folded.
There are not a lot of options in how to prepare this dessert except rather than place katayef in the oven to bake; you can fry them in light cooking oil until golden brown.
Ingredients for Katayef
- 3 cups of flour
- ½ cup of cream of wheat
- ½ tsp instant yeast
- 1 and half to 2 cups warm water
- 2 tbsp sugar
- 2 tsp baking powder
- Dash of baking soda
Ingredients for Walnut Stuffing
- 1 ½ cups walnuts – minced or crushed into small pieces
- ½ tsp cinnamon
- 1 tbsp sugar
- 2 tbsp fine coconut (optional)
Ingredients for Cheese Stuffing
- 3 to 4 tbsp ricotta cheese – drain well
- ½ pound boccancini cheese – drain well - shred into pieces with your fingers
- Dash of black seeds (optional)
Preparation for Katayef
- In blender, add water, cream of wheat, instant yeast and sugar. Blend.
- Slowly add flour and blend. Add baking powder and baking soda. Blend well. Cover and let rise until small bubbles form on the surface.
- Heat griddle on high heat. Blend mixture one more time before you cook on griddle. Pour mix onto griddle into medium circles.
- Once the cake is golden brown on the bottom, remove from griddle – do not flip over.
- Let cool on rack.
- Take medium katayef pancake, place one tbsp of stuffing of walnut or cheese stuffing.
- Fold over katayef, pressing the edges of the dough together in a pirogue shape.
Cooking Method for Katayef
- Preheat oven to 400 degrees.
- Line the katayef in a baking tray. Brush each one with cooking oil.
- Place in oven for 10 to 15 minutes, then flip over to brown other side for another 10 to 15 minutes.
- Remove and let cool.
Cooking Method for Syrup
- In medium sized pot, mix 3 cups of water with 3 cups of sugar.
- Stirring constantly, bring to a boil on high heat. Reduce and let simmer for 15 to 20 minutes on medium-high heat or until texture is a little thicker than water.
- Add a squeeze of lemon.
Take katayef and dip in syrup until covered. Remove and serve. This dessert is best served warm.
