Qatayef with Cream

Mousa Al-FarsiKüchenchef

Zutaten

• 2 cups flour
  2 cup
• 1 1/2 cups semolina
  1.5 cup
• 1 1/2 tablespoons baking powder
  1.5 tablespoon
• 1 1/2 teaspoons yeast
  1.5 teaspoon
• 5 tablespoons sugar
  5 tablespoon
• A pinch of salt
  0
• 4 cups water
  4 cup
• 2 tablespoons cornstarch
  2 tablespoon
• 4 tablespoons sugar
  4 tablespoon
• 1 teaspoon orange blossom water
  1 teaspoon
• 1 teaspoon rose water
  1 teaspoon
• 2 cups syrup
  2 cup
• Vegetable oil for frying
  0

Schritte

1. 1

   To prepare the filling, in a pot over heat, combine the cornstarch, milk, and sugar while stirring continuously until the mixture thickens, then add the orange blossom water and rose water and remove the mixture from heat.

   Benötigte Werkzeuge:

   Topf

   5 Min
2. 2

   To prepare the dough, mix the flour, semolina, baking powder, and yeast in a bowl, make a well in the center, then add the lukewarm water and mix well until it becomes a thick liquid, then let the mixture rest for 2 hours.

   Benötigte Werkzeuge:

   Rührschüssel

   120 Min
3. 3

   In a thick-bottomed frying pan, place a little oil on a cotton pad and wipe the bottom of the pan, then place it over heat.

   Benötigte Werkzeuge:

   Bratpfanne

   5 Min
4. 4

   Pour a little of the liquid using a ladle, shake the pan slightly for about 2 minutes with a wooden spoon, then lift the qatayef piece and place it on a tray to cool, and continue until the quantity is finished.

   Benötigte Werkzeuge:

   🍳

   Ladle

   2 Min
5. 5

   After the filling cools, stuff the qatayef piece with the filling, roll it up, and press the edges to seal it well.

   5 Min
6. 6

   In hot oil over heat, fry the stuffed qatayef until golden brown, then remove and place directly in the syrup for 3 minutes, then place in a dish and serve.

   3 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags