How to Make Katayef Batter

Ingredients

• 1 1/2 cups flour
• 1/2 cup fine semolina
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon cornstarch - gives fried qatayef crispness
• 2 cups warm water, or more or less depending on the batter's needs and the type of flour, to obtain a soft batter
• Note:
• Important tip for successful, crispy fried qatayef
• Qatayef batter recipe and method from a friend and cook on our Sho Tabkheen Today website:
• Fatima Zahwi Ghamloush
• Click Fatima's name to visit her page on our site.

Method

1. Put the yeast, sugar, and baking powder in the mixing bowl, then add the remaining ingredients.
2. Mix well and let the batter rest and ferment for approximately 20 minutes before you start forming the qatayef and frying or grilling them.
3. A secret to the recipe's success and to get excellent results... after the batter has rested and fermented, add 1 tablespoon vinegar mixed with 1 teaspoon baking soda (mix them together in a small cup)... pour this over the qatayef batter and mix well, then start working with it immediately.
4. In a pan over medium heat, form the qatayef into circles to the desired size; when bubbles appear and the underside turns golden, remove them from the heat and place them on a clean cloth, covering them to keep them soft.
5. Fill the small qatayef with qashta (clotted cream) and garnish with pistachios.
6. Fill the qatayef with qashta, cheese, or walnuts, according to preference.
7. Heat plenty of oil well, place the qatayef in the oil and let them brown thoroughly, then immediately transfer them to cold sugar syrup.
8. For fried qatayef, you can fill them in advance, wrap them, and freeze; when ready to use, fry them directly in hot oil.
9. For the homemade qashta recipe and method, click this link: How to prepare homemade qashta (qreysheh).