Katayef (Mini Pancakes)
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Katayef, qatayef, atayef, are small yeasted pancakes cooked on one side only, then folded around a filling, sealed, fried or baked, and soaked in syrup. They are Ramadan food across Egypt and the Levant. The one-sided cooking is the whole technique and it is what makes katayef katayef. The batter is poured onto a hot dry pan and left until the top surface is covered in open bubbles and has set dry to the touch, without ever being flipped. That bubbled, sticky upper surface is what allows the folded pancake to seal shut around its filling without needing anything to hold it. Fillings split two ways: sweet cheese, or crushed nuts with cinnamon. Both are traditional and households tend to make each. Once folded they are either deep-fried to a deep gold or baked, then drizzled with warm sugar syrup scented with orange blossom or rose water. Through Ramadan they are sold in enormous quantities from bakeries, often as bare unfilled pancakes for people to fill at home. Alongside konafa, katayef is one of the two desserts that define the month in Egypt.
Note de Patrimoine AFN
Katayef are yeasted pancakes cooked on one side only, a technique that leaves a bubbled sticky surface allowing them to be sealed around a filling. They are eaten across Egypt and the Levant during Ramadan, alongside konafa.
Ingrédients
Thick simple syrup
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
In a sauce pan over medium heat, add syrup ingredients, stir a little then let it boil.
- 2
When it boils, reduce heat and simmer for 10-15 minutes.
- 3
Turn heat off and let it cool down to room temperature, it will thicken as it cools down.
- 4
In a deep bowl, combine first 6 ingredients, add water and mix well. (Note1)
- 5
Cover and let it set for 30 minutes.
- 6
Stir the batter a bit to check consistency if it is too thick then add a tablespoon of water. Batter should be thinner than pancake and not lumpy. (Note2)
- 7
Heat a griddle or a pan and scoop about 2 Tablespoons of the batter.
- 8
The batter will bubble at the surface and cooks, do not flip
- 9
When the surface is longer wet remove and it is golden brown, remove from heat. (Note3)
- 10
Arrange qatayef bubble side up on a baking sheet and cover with a towel. Set aside until you are finished with the rest of the batter.
- 11
Continue until you finish all the batter.
- 12
Hold the pancakes bubble side up, fill with little over a teaspoon of the nut mixture. Do not overfill as it will not close or tear and crack.
- 13
Fold pancakes in half and pinch the sides to firmly close. (Note4).
- 14
Heat oil for deep frying over medium heat.
- 15
For a crispy golden qatayef, fry for like 3 minutes on each side until they are dark golden brown. If you want a softer qatayef, fry them until they are just light golden brown.
- 16
Take them out of oil place on a paper towel for 5-15 seconds then quickly dip them in the cooled syrup while they are still hot. Toss to cover with syrup.
- 17
Take qatayef out and let them drip in a colander. The more you leave qatayef in the syrup, the more syrup it will soak and then it will become softer.
Notes de l’Africook
- Cook on one side only. Flipping them destroys the sticky bubbled surface that lets them seal.
- Wait until the surface is covered in open bubbles and dry to the touch before lifting them off.
- Seal the edges by pressing firmly between finger and thumb. A loose seal opens in the fryer and the filling escapes.
- Cool syrup onto hot pancakes, or hot syrup onto cool ones, never both hot, or they go soggy.
Questions fréquentes
Why are they only cooked on one side?
Because the uncooked upper surface is what lets them seal. As the batter cooks, the top fills with open bubbles and sets slightly sticky, and pressing two edges of that surface together closes the pancake around its filling without any egg wash or water. Flipping them cooks that surface smooth and they will not hold shut.
What are they filled with?
Two traditional fillings: sweet cheese, usually a mild fresh cheese, or crushed nuts, walnut, pistachio or almond, with cinnamon and sugar. Both are standard and many households make some of each. Cream fillings also appear, particularly in unfried versions served fresh.
Fried or baked?
Both are traditional. Frying gives a crisper, richer result and is the more common street version; baking is lighter and less work. Either way they are soaked in syrup afterwards, and the temperature rule applies, do not put hot syrup on hot pancakes or they collapse.
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