Qatayef With Walnuts

Instructions

1. Step 1

   Combine 1 ½ cup (300 gr) sugar and ¾ cup (180 ml) water in a saucepan. Bring to a boil over medium heat, stirring only until the sugar dissolves.

   Ingredients used: 300.0 gr Sugar, 180.0 ml Water

   Cookware: saucepan

2. Step 2

   Add the lemon juice, reduce to low heat, and simmer for 8 minutes. Remove from the heat, stir in the orange blossom water, and leave the syrup to cool.

   Timer: 8 min (fixed)

   Ingredients used: 10.0 ml Lemon Juice, 5.0 ml Orange Blossom Water

   Cookware: saucepan

3. Step 3

   Whisk the flour, semolina, yeast, baking powder, salt, and 1 ¼ tbsp (15 gr) sugar together in a mixing bowl.

   Ingredients used: 180.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 75.0 gr Fine Semolina, 3.0 gr Instant Yeast, 2.5 gr Salt, 15.0 gr Sugar

   Cookware: mixing bowl, whisk

4. Step 4

   Gradually whisk 1 ¼ cup (310 ml) water into the dry ingredients until the batter is smooth and pourable. Cover and rest until slightly foamy.

   Timer: 30 min (fixed)

   Ingredients used: 310.0 ml Water

   Cookware: mixing bowl, whisk

5. Step 5

   Mix the walnuts, ground cinnamon, and remaining 2 ¾ tbsp (35 gr) sugar in a clean mixing bowl.

   Ingredients used: 2.5 gr Ground Cinnamon, 35.0 gr Sugar, 180.0 gr Walnut

   Cookware: mixing bowl

6. Step 6

   Heat a dry frying pan over medium heat. Ladle the batter into approximately sixteen 8 cm rounds and cook each on one side until the top is dry and covered with set bubbles, about 1–2 minutes.

   Cookware: frying pan, ladle

7. Step 7

   Place some walnut filling in the center of each pancake. Fold the pancake over with the cooked side facing outward, then firmly pinch the edges together to form sealed half-moons.

8. Step 8

   Pour the vegetable oil into a deep pot and heat it to 175°C over medium heat.

   Ingredients used: 750.0 ml Vegetable Oil

   Cookware: Deep Pot, Kitchen thermometer

9. Step 9

   Fry the sealed qatayef in small batches until crisp and evenly golden, turning once. Transfer them to a wire rack with a slotted spoon.

   Timer: 3 min (fixed)

   Cookware: Deep Pot, Kitchen thermometer, slotted spoon, wire rack

10. Step 10

    Dip each hot qatayef in the cooled syrup for 30–60 seconds, then return it to the wire rack to drain briefly before serving.

    Timer: 1 min (fixed)

    Cookware: saucepan, slotted spoon, wire rack