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Pistachio Kataif

Updated: Apr 11

Zikki and I moved to a new house and we are so excited! It will take us a few weeks to get everything organized as well as to get a new oven. So because I have no oven yet- the next recipes won't require the use of an oven. We will fry, steam, pan bake everything. I'm so excited about that challenge. The first one in that series will be the pistachio Kataif. Qatayef/Kataif/Qata'if or Taş Kadayıf is an Arab dessert generally served during the month of Ramadan. It can be described as a folded pancake, usually filled with cream, walnuts, and cinnamon or pistachios. It is so addictive! Please hold yourself for 3. Ok, 4. You know what? 5 and that's it.



Ingredients:

For the pancakes-

600 ml water

250 gr white flour

50 gr semolina flour

30 gr sugar

7 gr dry yeast

5 gr baking soda


For the syrup-

150 gr sugar

150 gr water

Juice from half a lemon


For the filling-

250 gr raw pistachios


Method:

- Prepare the simple syrup: In a pan add water, sugar, and lemon juice. Cook on medium heat until the sugar has dissolved in the water into a syrup. Set aside to cool down.



- Prepare the filling: Grind the pistachios in a food processor in pulses until you get crumbles, stop before it turns into a pasty texture.



- Prepare the pancakes: In a bowl add all the dry ingredients and mix well.



- Add the water and whisk until you get a smooth homogenous batter (avoid flour lumps).



- Heat a pan on medium-high heat. Add butter to the pan, using a paper towel- spread it all over to create a minimal coating layer.


- Using a ladle pour the batter on the pan. We cook the pancakes on one side. We know they are ready when the top part has almost completely dried out.



- Remove pancakes from the pan and place in between 2 towels to steam them. Keep them in between the towels for a couple of mins, it will result in soft pancakes that will be much easier to close to Kataif.



- Working on one Kataif at a time- take one pancake and fold it on itself. Close one side by pinching the pancake on the edges.


- Fill the pocket that has been created with 1 teaspoon of ground pistachios. Don't put too much filling otherwise it will tear the Kataif. Keep pinching all the way to close the Kataif to a moon shape.



- Back to the pan- add a nice amount of butter and pan-fry the Kataif on both sides.



- Remove from the pan and brush with a great amount of syrup.


- Decorate with ground pistachios on top.


- YASSS.


BenGingi.

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