Photo: Alkatayef (Arabic Stuffed Pancakes) Recipe
The Lebanese Recipes Kitchen (The house of scrumptious Lebanese Recipes and Middle Eastern food recipes) invites you to definitely try Alkatayef (Arabic Stuffed Pancakes) Recipe. Benefit from the Middle Eastern Cuisine and learn to make Alkatayef (Arabic Stuffed Pancakes).
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 bits of the pancakes
1 cup ground hazelnuts
1 cup ground almonds
½ cup sugar
1 teaspoon rose water as well as orange blossom water
1½ cup sugar syrup
oil for frying
The cream filling
24 bits of pancakes
1½ cup fresh cream
½ cup peeled and ground pistachios
Pancake
Mix the sugar and also the milk together. Adding the yeast towards the mixture. Let are a symbol of a few minutes, before the yeast increases.
Mix the baking powder using the flour then increase the yeast mixture.
Add some water towards the mixture then mix perfectly. Let rise for some time.
Heat a pan, preferably a thick bottom pan. Adding one large tablespoon from the dough within the hot pan.
Let it rest until the foot of the pancake will get brown.
Once the pancake starts to haven't much air pockets on top which means that to control your emotions.
In the event that it's burnt at the base half, you might lessen the heat and allow it to prepare in a lower rate.
The nut stuffing
Mix the hazelnuts, almonds, sugar together, after which add some rose or orange blossom water with one tablespoons of from the syrup.
Place one tablespoons of within the pancake departing the dark piece around the outdoors. Put the mixture within the center after which fold the pancake creating a semi-circle. Close the perimeters tightly together with your fingers. Warm up the frying oil, when hot, put your stuffed pancake in to the oil and fry until golden brown.
Remove them from the oil and dip the into the awesome syrup.
Remove them from the syrup and put them onto an amount tray.
The cream filling
Fill the center from the pancake using the cream filling.
Close it just midway, departing a dent within the at one finish.
Then dip the pancake that's been full of the cream in to the pistachio nuts.
The outlet from the pancake should certainly be engrossed in the floor pistachio nuts.
Serve these on the platter using the syrup drizzled on the top or quietly.
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