Qatayef with Cream

Mousa Al-FarsiChef

Ingrediënten

• 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

Stappen

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.

   Benodigde hulpmiddelen:

   Pan

   recipe.minutes
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.

   Benodigde hulpmiddelen:

   Mengkom

   recipe.minutes
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.

   Benodigde hulpmiddelen:

   Koekenpan

   recipe.minutes
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.

   Benodigde hulpmiddelen:

   🍳

   Ladle

   recipe.minutes
5. 5

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

   recipe.minutes
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.

   recipe.minutes

Voedingsfeiten

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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