Ramadan Recipes: Palestine

Katayef - a dish synonymous with the spirit of the Holy Month
Thursday , 25 May 2017
Ramadan Recipes: Palestine
© ITP Images

In Palestine, street vendors pop up all over town selling this popular Ramadan treat. It is an famous dish throughout the Middle East with a fair amount of ambiguity regarding its origin, which many stake a claim to. It’s not surprising though, because these pancakes stuffed with nuts or cream, deep fried and dipped in syrup and are delicious!

• 1 cup flour
• 1 cup water
• A dash of salt
• 1 tbsp dry yeast
• ½ tsp baking soda
• 3 drops lemon juice
• A little oil for frying

• 1 cup chopped walnuts
• ¼ cup sugar
• ¼ cup coconut
• A dash of cinnamon

• ¾ cup milk
• ½ cup thickened cream
• 1 ½ tbsp cornflour
• 1 ½ tbsp plain flour
• 1 ½ tbsp caster sugar

• 1 cup water
• 1 cup sugar
• A dash of cinnamon
• A splash of lemon juice

1. Using a food processor, mix the flour, salt, water and yeast together until smooth. Transfer to a bowl and leave in a warm place for 1 or 2 hours or until it has doubled in size.
2. Meanwhile, make the walnut filling by combining all the ingredients. Set aside.
3. Prepare the cream filling by combining all the ingredients in a saucepan with a whisk. Place over a medium heat, whisking constantly for about 2 to 3 minutes until it has thickened. Transfer this mixture to a bowl and refrigerate until chilled.
4. Once the batter has risen, add the baking soda and three drops lemon juice
5. Brush a heavy frying pan with some oil and place on a high heat. Drop the pancakes into 10cm rounds, cooking on one side only. They are ready when you see the bubbles rise to the surface. Remove the pancakes carefully and transfer to a platter.
6. Working fast to avoid the pancakesdrying out, place a tsp of either mixture to the centre of the uncooked side of the pancake and pinch to seal the edges.
7. Repeat with the remaining batter, pancakes and filling.
8. Heat a deep frying pan with oil until hot. Reduce the heat to medium and fry the katayef in batches until golden brown and crisp on the outside.
9. Drain on kitchen paper.
10. Make the syrup by combining all the ingredients in a saucepan. Bring to the boil for just one minute and remove.
11. Dip the katayef in the syrup and arrange on a serving plate.