Qatayef with Akkawi Cheese

Ingredients

• The batter:
• Cheese filling:
• If the Akkawi cheese is salty, it must be desalted very well in water, changing the water several times until the saltiness is completely gone.
• Drain it very well to remove the last drop of water (you can place it in a strainer in the fridge for 24 hours, or a full day).
• When preparing the filling, mix the Akkawi cheese with 3 tablespoons of syrup, a small pinch of ground mastic, and a splash of orange blossom water.
• Syrup:

Method

1. Mix all the batter ingredients in an electric blender until you get a mixture similar to buttermilk. Then let the batter rest for about 40 minutes before starting to fry.
   Timers: 40 min
2. In a nonstick pan, add a little butter only once... when the butter melts and over medium heat, pour a little of the batter into the pan (the amount depends on the size you want for each qatayef) and leave it until it dries and colors underneath.
3. Note: if bubbles come out of the batter quickly, that means it is successful; if not, it needs a little more water. It is necessary to stir the mixture every so often (between each piece).
4. Continue frying the qatayef in a nonstick pan without adding anything else. Place the qatayef on a piece of cloth or a kitchen towel with the white side facing up, and cover them to keep them soft.
5. Let the qatayef rest and cool before starting to fill them.
6. Fill the qatayef and arrange them in a baking tray.
7. Distribute slices of butter over the qatayef and place them under the broiler for only 5 minutes, just until the butter melts and the qatayef absorb it.
   Timers: 5 min
8. Remove the tray from the oven and drizzle with the cold syrup prepared earlier, then sprinkle with pistachios for garnish... or leave the syrup for serving only, without drizzling over the qatayef. That is up to you.
9. Put the sugar and water (with the clove and cinnamon stick, if using) in a pot over the heat until they boil.
10. Lower the heat, add the squeeze of lemon, and let them boil for exactly 7 minutes.
    Timers: 7 min
11. Use the syrup cold, at room temperature, over the qatayef when serving or to drizzle over the cheese qatayef as soon as they come out of the oven.
12. Qatayef with Akkawi Cheese recipe from our friend at Who's Cooking Today
13. Nelly Hajjar Shaib
14. Also from Nelly, here is Custard Qatayef