Fried Qatayef Recipes

Steps:

• Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
• Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
• Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
• Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
• Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
• Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.

Steps:

• For the qatayef batter: Put the flour, powdered milk, sugar, instant yeast and baking powder in a large bowl and whisk until combined. Slowly add 1 3/4 cups warm water (about 110 degrees F) to the dry ingredients, mixing as you go. Whisk very well and make sure there are no lumps. The batter will be pourable and not too thick. If the batter is thick, add 1 to 2 more tablespoons of warm water and mix again. Cover the bowl with plastic wrap and let the batter sit at room temperature until it has bubbles on the surface and smells yeasty, about 30 minutes.
• For the syrup: Meanwhile, put the sugar, rosewater and 1 cup water in a small saucepan over medium heat. Bring it to a rolling boil, then lower the heat to medium low and simmer for 10 minutes, undisturbed. The consistency will be like pancake syrup. Set aside so the syrup comes to room temperature.
• Heat a large nonstick pan or griddle over medium heat. Whisk the batter very well. Measure about 2 tablespoons of the batter per pancake and pour into the pan. Cook the pancakes on one side only, without flipping, until the tops are dry with many bubbles and the bottoms are golden brown, about 1 minute. Transfer the pancakes pale-side up to a baking sheet or large platter in a single layer, making sure not to stack them. Cover the pancakes with a clean kitchen towel. Continue with the remaining batter. Let the pancakes cool completely before filling, keeping them covered to avoid drying out.
• For the fillings: To make the walnut filling, mix the walnuts with the sugar, cinnamon and coconut, if using.
• To fill the pancakes, hold one pancake pale-side up and add about 1 1/2 teaspoons of the walnut or cheese filling (or enough for the pancake to fold and seal easily). Fold the pancake and pinch the edges very well to seal completely. Place the stuffed pancake on a baking sheet and cover with a kitchen towel. Repeat with the remaining pancakes and walnut and cheese fillings.
• For the frying and topping: Add enough oil to a medium cast-iron pan to come about 2 inches up the sides. Heat over medium heat until the oil registers 350 degrees F. Add a few of the qatayef and fry until golden, about 2 minutes on each side (see Cook's Note). Transfer to a plate lined with paper towels to absorb the excess oil. While they're still hot, add them to the pan with the syrup and toss them around to coat completely. Transfer to a cooling rack set over a baking sheet lined with aluminum foil (for easy cleanup) to drain. Repeat with the remaining qatayef and syrup.
• Arrange the qatayef on a platter and top with ground pistachios and crushed rose petals.