Qatayef Asafiri Bil-Kishta Recipe

Photo: Qatayef Asafiri Bil-Kishta Recipe

The home of tasty food recipes invites you to try Qatayef Asafiri Bil-Kishta recipe. Enjoy my collection of delicious food recipes and learn how to make Qatayef Asafiri Bil-Kishta.

Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     10 minutes

Ingredients

1 tin NESTLÉ® Cream or 170 g

2 cups milk or 500 ml

½ cup corn flour or 60 g

1 tablespoon blossom water

40 small ready-made qatayef slices or 600 g

½ cup ground pistachio nuts or 50 g, for garnishing

2 cups sugar syrup or 500 ml

Preparation

In a saucepan mix the NESTLÉ® Cream , milk liquid and corn flour. Bring to boil with constant stirring until it thickens. Stir in the blossom water and set it aside to cool to room temperature.

Place 1 full teaspoon of the cooled prepared cream on each qatayef slice and seal firmly halfway keeping the cream shown from one side.

Dip each qatayef piece from the open side in the ground pistachio.

Arrange in a large platter and serve with the sugar syrup.


Nutritional Information:

Energy :     314.00 Kcal
Protein :     8.10 g
Carbohydrate :     53.00 g
Fats :     8.70 g 

From Nestle Family

Fried Qatayef Bil-Kishta Recipe - How to Make Fried Qatayef Bil-Kishta

Photo: Fried Qatayef Bil-Kishta Recipe

The home of tasty food recipes invites you to try Fried Qatayef Bil-Kishta recipe. Enjoy my collection of delicious food recipes and learn how to make Fried Qatayef Bil-Kishta.

Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     20 minutes

Ingredients

1 tin NESTLÉ® Cream or 170 g

2 cups milk or 500 ml

½ cup corn flour or 60 g

1 tablespoon blossom water

20 large ready-made qatayef slices

2 cups oil for deep frying

3 cups sugar syrup or 750 ml

2 tablespoons ground pistachio nuts, for garnishing

Preparation

In a saucepan mix NESTLÉ® Cream , milk liquid and corn flour. Bring to boil with constant stirring until it thickens. Stir in the blossom water and set it aside to cool into room temperature.

Place one full tablespoon of the cooled prepared cream in the middle of each qatayef slice and seal firmly.

Deep fry the qatayef in hot oil until golden brown. Remove from the oil using a slotted spoon to remove any excess oil and dip them immediately in the syrup for few seconds then remove and place on a strainer.

Garnish with ground pistachios.

Nutritional Information:

Energy :     342.00 Kcal
Protein :     7.50 g
Carbohydrate :     52.00 g
Fats :     12.00 g

From Nestle Family

Katayef (Arabic Stuffed Pancakes) Recipe - How to Make Karayef

Photo: Katayef (Arabic Stuffed Pancakes) Recipe

The home of tasty food recipes invites you to try katayef (Arabic Stuffed Pancakes) recipe. Enjoy my collection of delicious food recipes and learn how to make katayef (Arabic Stuffed Pancakes).

Ingredients

Pancake

¾ cup of sugar
½ cup warm milk
1 teaspoon of yeast
2 teaspoon of baking powder
1¼ cup flour
1 cup water

The nut stuffing 
24 pieces of the pancakes
1 cup ground hazelnuts
1 cup ground almonds
½ cup sugar
1 teaspoon rose water and or orange blossom water
1½ cup sugar syrup
oil for frying

The cream filling 

24 pieces of pancakes
1½ cup fresh cream
½ cup peeled and ground pistachios

Method

Pancake 

Mix the sugar and the milk together. Then add the yeast to the mixture. Let stand for 5 minutes, until the yeast rises.

- Mix the baking powder with the flour then add to the yeast mixture.

- Add the water to the mixture then mix very well. Let rise for a while.

- Heat a pan, preferably a thick bottom pan. Then add one large tablespoon of the dough in the hot pan. Leave it until the bottom of the pancake gets brown.

- When the pancake begins to have little air pockets on the top this means that it is done.

- If you find that it is burnt on the bottom half, you may reduce the heat and let it cook at a lower rate. The nut stuffing

- Mix the hazelnuts, almonds, sugar together, and then add the rose or orange blossom water with one tbsp of the syrup.

- Place one tbsp inside the pancake leaving the dark piece on the outside. Place the mixture in the centre and then fold the pancake making a semi-circle. Close the edges tightly with your fingers. Heat up the frying oil, when hot, place your stuffed pancake into the oil and fry until golden brown.

- Take them out of the oil and dip the directly into the cool syrup.

- Take them out of the syrup and place them onto a serving tray. The cream filling - Fill the centre of the pancake with the cream filling.

- Close it only half way, leaving an opening in the at one end.

- Then dip the pancake that has been filled with the cream into the pistachio nuts.

- The opening of the pancake should now be covered with the ground pistachio nuts.

- Serve these on a platter with the syrup drizzled on top or on the side.

By Chef Osama