Katayif The Easy Way Food

KATAYEF ("STUFFED PANCAKES") MIDDLE EAST, PALESTINE

Steps:

• Mix all stuffing ingredients and set aside.
• Mix smeed, flour, and salt.
• Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
• Dissolve yeast in 1/4 cup of 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 smeed to avoid a lumpy mixture).
• Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
• Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
• Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
• Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
• Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
• Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
• Remove from oven and dip in cold syrup (Thin Attar).
• Makes about 35 pieces. Enjoy!

KATAYIF- THE EASY WAY

Steps:

• Put the water in the blender, then add the flour, smeed, pancake mix, sugar, and yeast to the water.
• Blend on high for a minute, then scrap down any of the mixture that might be stuck to the sides and blend again for another minute.
• Put the walnuts in the food processor and pulse them until they are in small pieces, but not completely powder.
• Pour the walnuts into a bowl and add the cinnamon, powder sugar, and coconut.
• Place a non-stick frying pan on the stove (the smallest one you have, or you can use a griddle and make multiple ones at a time) and turn the heat on medium. Let the frying pan heat up well.
• Place about 1/4 cup of the pancake mixture on the frying pan and let brown on one side (do not turn them over, only cook on one side). Little bubbles should form on the top of the uncooked side leaving little holes on the top when it is done.
• Remove the pancake from the heat and let cool. Place about 1 tbs of the stuffing mixture (or 1 tsp if you made them smaller) in the middle of the pancake and bring the edges up to touch each other.
• With your fingers, press the sides firmly together, creating a seal. Continue this until you have used all the pancake mixture and stuffing mixture.
• Lightly coat the katayif with unsalted butter on both sides and put on a try. Put them under the broiler until they are golden brown on both sides, and then dip the katayif in the cooled attar.
• Enjoy!