Qatayef

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. In a large bowl, mix the flour, sugar, yeast, baking powder and powdered milk. Gradually whisk in the lukewarm water until smooth with no lumps.
2. Cover and rest at room temperature for 30 minutes, until bubbles form on top. Then whisk the batter again.
3. Heat a nonstick pan over medium heat. Pour in 2 tablespoons of batter per pancake and cook on one side only, until the top is dry and full of bubbles and the bottom is golden. Move to a platter and cover with a towel. Repeat with the rest of the batter.
4. While the batter rests, boil the sugar and water over medium-high heat. Lower the heat and simmer for 10 to 15 minutes until syrupy. Stir in the rosewater, turn off the heat and let it cool to room temperature.
5. While the batter rests and the syrup cools, mix the chopped walnuts with the sugar, cinnamon and desiccated coconut for the filling.
6. Place about 1 tablespoon of filling on each cooked pancake, fold it over and pinch the edges closed. Cover with a towel and continue with the rest.
7. Pour enough oil into a saucepan to fill it halfway and heat to 350°F. Fry 2 to 4 qatayef at a time for about 3 minutes, until golden on the outside.
8. Lift the qatayef out with a slotted spoon onto paper towels to drain. After about a minute, transfer them to the syrup and turn them to coat fully.
9. Arrange on a platter and, if you like, top with chopped walnuts, ground pistachios or edible rose petals.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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