Alkatayef (Arabic Stuffed Pancakes) Recipe

Posted on
Photo: Alkatayef (Arabic Stuffed Pancakes) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Alkatayef (Arabic Stuffed Pancakes) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Alkatayef (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.

Source: Chef Osama

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *