Qatayef

submitted by butterflydog

1 1/2 tsp dry yeast
1/2 tsp sugar
1 1/2 cups warm water
1 cup all purpose flour
1 cup semolina flour
1 Tbs. powdered milk
1/2 tsp baking soda
dash salt
Oil to fry

Topping:
1 tsp cinnamon
2 Tbs sugar
Clarified butter to spread on pancake

Qatayef is often served during Ramadan. Some recipes are filled with sweet
cheese and nuts and then fried. They are served as a dessert. Note, in
the recipe, these pancakes are cooked on one side only and are not flipped
over. Often when finished frying they are folded over into moon shapes.
In bowl combine yeast with 1/4 cup warm water and sugar and let sit till
foamy. Meanwhile in a large bowl combine flours, powdered milk, baking
soda and salt. Gradually add remaining water to dry ingredients using a
hand mixer to combine them. When batter resembles thickened milk add the
yeast mixture. Cover and set aside for 3 hours. To make pancakes: heat a
heavy non stick skillet with 1 Tbs oil on high heat.. Pour a scant 1/4
cup of batter into skillet. Cook until entire surface of pancakes has
bubbles and they no longer have a sheen, yet remain pale. Remove to a
plate, cover with a towel and repeat procedure. Add oil to skillet as
needed. Stack cooked pancakes with wax paper between them.

To serve: spread each pancake with clarified butter and sprinkles of sugar
and cinnamon
Yield: 12, 6 inch pancakes

Source: newspaper recipe: : The Arab Table by May S. Bsisu


http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/