Priprema:
1. Za testo - pomešati brašno, griz, šećer, kvasac, prašak za pecivo i so da se sjedine.
2. Dodati mleko, ružinu vodu i vodu od cvetova pomorandže. Mutite da se sastojci sjedine da ne ostanu grudvice. Ostavite na stranu 30 minuta.
3. Za fil - pomešati šećer i kardamom i promešati da se sjedini.
4. Zagrejati tiganj sa ne lepljivim slojem na srednje niskoj vatri (3). Sipati 2 kašike testa u centar da napravite malu palačinku.
Na površini će se razviti sitni mehurići. Pržite palačinke nekoliko minuta, ili dok površina više ne bude mokra. Ne okrećite palačinke.
5. Izvadite palačinke špatulom i ostavite na pleh (stranom sa mehurićima nagore). Pokrijte kuhinjskom krpom dok pržite sledeću palačinku.
6. Za sirup - dodati šećer i vodu u šerpu. Mešati da se šećer otopi, pa pustiti da vri. Kuvajte deset minuta na srednjoj vatri (4), bez mešanja. Dodati limunov sok i ružinu vodu tokom poslednjih nekoliko minuta. Sirup će se zgusnuti.
7. Dok se prži sledeća palačinka, punite prethodnu palačinku, sa mehurićima nagore, sa otprilike 1 kašikom fila od oraha. Preklopite palačinku preko fila, a zatim pritisnite ivice da se zalepe. Stavite na pleh i prekrijte kuhinjskom krpom.
8. Dodajte ulje u tiganj i zagrejte na niskoj (2) ili srednje niskoj (3) vatri. Pržite katayef 2,5 do 3 minuta sa svake strane, dok ne porumeni.
9. Odmah umočite u ohlađeni sirup pa stavite na pleh.
10. Odozgo posuti katayef pistaćima.
Ingredients: for batter - 120g all-purpose flour, 60g semolina, 1 tablespoon granulated sugar, 1½ teaspoon dry yeast, 1 teaspoon baking powder, pinch of sea salt, 350ml milk (room temperature), 1 teaspoon rose water (or ⅓ teaspoon cardamom and ½ teaspoon cinnamon powder), 1 teaspoon orange blossom water (or 1 tsp vanilla extract), for syrup - 400g sugar, 250ml water, 2 teaspoons lemon juice, 1½ teaspoon rose water* (see above for substitute), for the filling - 200g ground walnuts, 2 tablespoon granulated sugar, 1½ teaspoon cardamom powder, for frying - avocado oil or any other, for garnish - ground pistachios.
Preparation:
1. For the batter - mix flour, semolina, sugar, yeast, baking powder and salt to combine.
2. Add milk, rose water, and orange blossom water. Whisk to incorporate the ingredients until no lumps remain. Set aside for 30 minutes.
3. For the filling - mix sugar and cardamom and stir to combine.
4. Heat a non-stick skillet over medium low heat (3). Pour 2 tablespoons of batter in the centre to make a small pancake.
The surface will develop tiny bubbles. Fry the pancakes for a few minutes, or until the surface is no longer wet. Do not flip the pancakes.
5. Remove pancakes with a spatula and set aside on a baking sheet (bubble side up). Cover with a kitchen cloth while you fry the next pancake.
6. For the syrup - add sugar and water to a saucepan. Stir to dissolve the sugar, then bring the mixture to a boil. Cook for ten minutes, over medium heat (4), without stirring. Add lemon juice and rosewater during the last few minutes. The syrup will thicken.
7. While the next pancake is frying, fill the previous pancake, bubble side up, with approximately 1 tablespoon of walnut filling. Fold the pancake over the filling then press the edges together to seal. Place on the baking tray and cover with the kitchen cloth.
8. Add oil into a skillet and heat to low (2) or medium low (3) heat. Fry Qatayef for 2.5 to 3 minutes on each side, until golden brown.
9. Immediately dip in the cooled syrup then place on a baking sheet.
10. Sprinkle qatayef with pistachios on top.
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