Katayef Stuffed Pancakes Middle East Palestine Recipe

Name: Katayef Stuffed Pancakes Middle East Palestine
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: Approximately 2 1/4 cups warm water (adjust as needed for batter consistency); Farina; 2 cups all-purpose flour; 2 teaspoons active dry yeast; 1 teaspoon salt; 1/2 teaspoon baking soda; Rendered butter (amount needed for brushing, recipe not included); Cold attar syrup (recipe not included); Walnuts; Cinnamon; Nutmeg; Granulated Sugar

Indulge in the delightful taste of traditional Katayef, a beloved Middle Eastern dessert enjoyed during Ramadan! These delicate pancakes are surprisingly simple to make. Using a blend of smeed (or its substitute, cream of wheat) and flour, you'll create light and airy pancakes, ready to be filled with a sweet nut mixture and drizzled with fragrant attar syrup. This recipe makes approximately 35 delicious pieces, perfect for sharing with family and friends during this special month. Get ready to experience a taste of authentic Palestinian cuisine!

Prep Time 30 mins

Cook Time 70 mins

Calories 324.7 kcal

Protein 11g

Rating 5.0 (2 Reviews)

Katayef Stuffed Pancakes Middle East Palestine

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Katayef Stuffed Pancakes Middle East Palestine

Approximately 2 1/4 cups warm water (adjust as needed for batter consistency)
Farina
2 cups all-purpose flour
2 teaspoons active dry yeast
1 teaspoon salt
1/2 teaspoon baking soda
Rendered butter (amount needed for brushing, recipe not included)
Cold attar syrup (recipe not included)
Walnuts
Cinnamon
Nutmeg
Granulated Sugar

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How to Make Katayef Stuffed Pancakes Middle East Palestine

**Prepare the Filling:** Mix together your choice of nut filling (recipe not included here, but consider a mix of chopped nuts, sugar, and spices). Set aside.
**Make the Pancake Batter:** In a large bowl, whisk together 2 cups all-purpose flour, 2 cups smeed (or cream of wheat), and 1 teaspoon salt.
**Activate the Yeast:** In a separate small bowl, dissolve 2 teaspoons active dry yeast in 1/4 cup warm water with 1 teaspoon sugar. Let stand for 5-10 minutes until foamy.
**Combine Wet and Dry:** Add the yeast mixture to the flour mixture. Gradually add 2 cups warm water while mixing on medium-high speed with an electric mixer until a smooth, thin batter forms.
**Rest the Batter:** Add 1/2 teaspoon baking soda to the batter. Let the batter rest for 40 minutes, stirring every 7 minutes to allow the yeast to activate fully. The batter should become bubbly.
**Cook the Pancakes:** Heat a lightly oiled electric griddle or large non-stick skillet to 450°F (232°C). Pour 1/4 cup of batter onto the hot surface for each pancake. Cook for 1-2 minutes per side, or until lightly golden and small holes appear on the surface. Cook only one side.
**Cool and Fill:** Remove pancakes and place them on a clean kitchen towel to cool slightly. Once cool enough to handle, fill each pancake with a spoonful of the nut mixture.
**Shape and Seal:** Fold each pancake in half to form a semi-circle, firmly pressing the edges together to create a half-moon shape.
**Butter and Bake:** Brush both sides of the filled pancakes with melted rendered butter (recipe not included). Arrange them on a baking sheet and bake in a preheated oven at 400°F (204°C) for 10 minutes, or until lightly golden.
**Syrup Dip:** Remove from the oven and immediately dip each Katayef into cold attar syrup (recipe not included).
**Serve and Enjoy:** Serve warm and enjoy your delicious homemade Katayef!