QATAYEF
Qatayef are classic Middle Eastern sweet dumplings that are a staple for the holy month of Ramadan. Families around the world make these sweet treats every year and enjoy them with different fillings. There are two types of qatayef: regular and qatayef asafiri. The regular qatayef are filled with nuts or sweet cheese, then fried and soaked in syrup. Qatayef asafiri are filled with cream, topped with pistachios and drizzled with syrup. This recipe is for regular qatayef, with both a walnut filling and a sweet cheese one.
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings (about 22 pancakes)
Number Of Ingredients 15
Steps:
- For the qatayef batter: Put the flour, powdered milk, sugar, instant yeast and baking powder in a large bowl and whisk until combined. Slowly add 1 3/4 cups warm water (about 110 degrees F) to the dry ingredients, mixing as you go. Whisk very well and make sure there are no lumps. The batter will be pourable and not too thick. If the batter is thick, add 1 to 2 more tablespoons of warm water and mix again. Cover the bowl with plastic wrap and let the batter sit at room temperature until it has bubbles on the surface and smells yeasty, about 30 minutes.
- For the syrup: Meanwhile, put the sugar, rosewater and 1 cup water in a small saucepan over medium heat. Bring it to a rolling boil, then lower the heat to medium low and simmer for 10 minutes, undisturbed. The consistency will be like pancake syrup. Set aside so the syrup comes to room temperature.
- Heat a large nonstick pan or griddle over medium heat. Whisk the batter very well. Measure about 2 tablespoons of the batter per pancake and pour into the pan. Cook the pancakes on one side only, without flipping, until the tops are dry with many bubbles and the bottoms are golden brown, about 1 minute. Transfer the pancakes pale-side up to a baking sheet or large platter in a single layer, making sure not to stack them. Cover the pancakes with a clean kitchen towel. Continue with the remaining batter. Let the pancakes cool completely before filling, keeping them covered to avoid drying out.
- For the fillings: To make the walnut filling, mix the walnuts with the sugar, cinnamon and coconut, if using.
- To fill the pancakes, hold one pancake pale-side up and add about 1 1/2 teaspoons of the walnut or cheese filling (or enough for the pancake to fold and seal easily). Fold the pancake and pinch the edges very well to seal completely. Place the stuffed pancake on a baking sheet and cover with a kitchen towel. Repeat with the remaining pancakes and walnut and cheese fillings.
- For the frying and topping: Add enough oil to a medium cast-iron pan to come about 2 inches up the sides. Heat over medium heat until the oil registers 350 degrees F. Add a few of the qatayef and fry until golden, about 2 minutes on each side (see Cook's Note). Transfer to a plate lined with paper towels to absorb the excess oil. While they're still hot, add them to the pan with the syrup and toss them around to coat completely. Transfer to a cooling rack set over a baking sheet lined with aluminum foil (for easy cleanup) to drain. Repeat with the remaining qatayef and syrup.
- Arrange the qatayef on a platter and top with ground pistachios and crushed rose petals.
STUFFED MUSHROOMS WITH PINE NUTS AND GOLDEN RAISINS
Mushrooms are stuffed with fontina cheese, pine nuts and golden raisins and then baked until golden brown.
Provided by Food Network Kitchen
Time 1h
Yield 24 stuffed mushrooms
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the oil and 1/4 teaspoon salt in a large bowl.
- For the filling: Heat the olive over medium-high heat. Add the chopped mushroom stems, carrot, and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the fontina, pine nuts, raisins and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
STUFFED DUMPLINGS
Most of the ingredients come from a can, so this is a quick fix when you just don't feel like slaving over the stove.
Provided by Laura36
Categories Chicken
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Combine soups, broth, green peppers, and 2 Tbsp onion in a large pan.
- Heat until bubbling hot (Med to med low heat).
- Combine canned chicken, parsley, celery, 2Tbsp onion and a dash of black pepper.
- mix together well.
- Separate the rolls- pat it out slightly to allow for filling.
- Put approx 1/4 cup filling on each (depending on size of roll/biscuit).
- Wrap dough around the filling and seal the edges.
- Put dumplings edge down into bubbling gravy.
- Spoon soup over the dumplings.
- Cover/Cook over medium heat approx 20 minutes or until dumplings are done.
Nutrition Facts : Calories 484.5, Fat 20.6, SaturatedFat 5.7, Cholesterol 99.6, Sodium 1711.1, Carbohydrate 43.2, Fiber 3.3, Sugar 5.4, Protein 30.1
DUMPLING STUFFED WITH NUTS AND RAISINS (QATAYIF)
Qatayif are made throughout the Arab world in Ramadan, and at no other time. The origins of these stuffed and fried pancakes, like the traditional Ramadan lantern go back to medieval Cairo. The filling can be either sweet cheese or nuts and raisins. This is the nut filling version flavored with orange blossom water and cinnamon. Found on Libyan Food.
Provided by Annacia
Categories Dessert
Time 1h
Yield 20 or about there.
Number Of Ingredients 12
Steps:
- Pulse the nuts in the mixer until roughly chopped. Mix with the rest of the ingredients for the filling.
- Make the batter and preheat a frying pan, dip a cotton pad in oil and wipe the pan then pour the batter into small pancakes about 8 cm (3 inches) diameter. Four small pancakes fit in a medium sized frying pan. A pancake skillet is perfect for this if you have one. Repeat oiling the pan for each batch.
- Cook the pancakes on one side only, remove from the pan when the top sets.
- Place a teaspoonful of filling in the center of each pancake on the uncooked side (the side with lots of small holes).
- Pinch the pancake edges around the filling forming a half circle.
- Fry the filled pancakes, the qatayif should be crunchy but not hard so don't let the oil get too hot.
- Dip the pancakes in any warm syrup before serving .
Nutrition Facts : Calories 238.7, Fat 9, SaturatedFat 2.5, Sodium 123.3, Carbohydrate 37, Fiber 2.6, Sugar 17.6, Protein 4.9
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