Qatayef ( Ateyf) (Arabic Sweet)

Ingredients

Plain Flour: 1 ½ cups

Sugar: 1tsp

Warm water: 1 ½ cups

Instant Yeast: 1 tsp

Salt:  a pinch

Filling

Cinnamon powder: ½ tsp

Walnuts chopped: ½ cup

Almonds & pistas chopped: ¼ cup

Sugar powdered 2 tbsp

Sugar Syrup

Sugar: 2 cups

Water: 1 ½ cups

Lemon juice: 1tbsp

Rose water/orange blossom water: 2tsp

Oil for deep frying

Method Of Preparation

Sugar Syrup

Dissolve sugar in water in heavy pan over medium heat, stirring occasionally.

Bring to boil, add lemon juice and boil over medium-low heat for 12 minutes. Once syrup has begun to boil, do not stir again, as this makes the syrup cloudy.

Add orange blossom water (or rose water), boil 30 seconds longer. When cool, the consistency should be similar to thin honey.

Filling

Mix nuts sugar and cinnamon

Pan cakes

In a bowl add flour, instant yeast, water sugar and salt. Combine it well. Consistency of pan cake batter. Let it rest in warm place for an hour.

Heat a non stick tawa and add one ladle of the batter and close and cook it. Do not flip and cook. Make all the pan cakes and set aside.

Take each pan cake and add 1tbsp filling to it and fold and pinch the edges well to make a crescent shape.

Heat oil in a pan and deep fry all the stuffed pan cakes.

Dip the fried Qateyf’s in sugar syrup for 1 0r 2 minutes and take out and arrange it in a serving plate.