The Qatayef is a main dessert on the Ramadan menu, and each Egyptian home presents the recipe in its own way. But, nothing is tastier than mothers’ recipes as they are always combined with warm memories and emotions, therefore, Azza Al Alwee presents Qatayef's recipe as she learned from her mother.
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Azza Al Alwee[/caption]
Qatayef Dough Ingredients:
2 Cups of Flour
½ Cup of Semolina Basbousa Cake Powder
½ Teaspoon Baking Soda
½ Tablespoon Instant Yeast
¼ Teaspoon Mahlab Powder, or Kahk Spices (This is one of my mom’s (RIP) secrets)
1 Tablespoon Milk Powder (It will prevent the dough to be cracked)
1 Boiled Potato Slice (It will give the dough a crispy texture like my mom’s (RIP) classic doughs)
½ Teaspoon Vanilla Powder
3 or 4 Cups of Warm Water
Optional additions: ½ Teaspoon of Cinnamon, and some Ginger Powder
Recipe:
All ingredients should be blinded by the mixer for two minutes until the texture of the dough becomes smoother than Loukemades (Zalabya) dough.
Next, leave the mixture for a 15-minute rest, then pour it into a medium-heated pan made from granite or tefal to prevent the dough from burning.
Pay attention to covering the cooked pieces of Qatayef dough with cotton pieces of cloth from both sides.
Repeat putting the cooked pieces on cotton pieces of cloth, and covering them.
Filling Options:
1- Nuts
You can add any kind of your favorite nuts after toasting them with two tablespoons of sugar, honey, sugar powder, black honey (which can give it a more caramelized taste), or 1 tablespoon of cream.
2- Date Paste
The classic recipe for making date paste by my mom (RIP) was based on yellow dates. The dates should be peeled and mixed with a tablespoon of cream, and some mastic powder.
You can use the cooked date paste in your recipe in case you couldn’t find yellow dates.
After filling the pieces of Qatayef, you need to replace them with the oven’s baking pans and spray them with olive oil and melted butter.
Move the pans to the middle oven rack, turn the broil element on, make the Qatayef pieces in the oven until their color turned to gold, and turn to the other side to have the color as well.
After that, you can add sugar powder or syrup without soaking them in the liquid to keep them crispy, and light, and make sure to eat them on the same day to enjoy their fresh taste.
PS: The small-sized Qatayef pieces will give you a more crunchy taste.
bon appétit
Contributed by: Rana Atef
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