Katayef (Arabic pancakes)
4 servings
30 minutes
Kataif is a delicate treat from Arab cuisine, originating from the Middle East. These soft, airy pancakes are made without oil and filled with sweet cream cheese, then topped with nuts for crunch and richness. Traditionally prepared during Ramadan as a festive treat symbolizing warmth and family closeness, this dessert pairs wonderfully with aromatic tea or coffee.
1
In a bowl, pour a glass of warm water, add a teaspoon of dry yeast and a tablespoon of sugar, wait for 10 minutes for the yeast to absorb the water, then stir.
- Water: 1 glass
- Dry yeast: 1 teaspoon
- Sugar: 1 tablespoon
2
Pour in a glass of warm milk and stir.
- Milk: 1 glass
3
Add flour with baking powder and mix to avoid lumps.
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 1 teaspoon
4
Pour half a ladle of batter into a dry pan in a thin stream. The batter starts to bubble vigorously.
5
We wait until the surface stops being wet, then immediately remove it (it's important not to over-dry, otherwise it won't stick well).
6
Let the pancakes cool down (don't stack them, they will stick together).
7
We seal the edges like dumplings, but not completely (they stick quickly and pleasantly, I didn't expect it myself).
8
Beat the cottage cheese with powdered sugar and pipe the cream into the pancakes using a syringe (bag, file).
- Cream cheese (curd cheese spread): 300 g
- Icing sugar: 3 tablespoons
9
We serve it sprinkled with nuts (pistachios, walnuts, hazelnuts – at your discretion).
- Nuts: to taste
