And a Somalian version ...

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Title: Somali Qatayef With Cream (Qataayif Qishta Leh)
Categories: African, Pancakes, Fillings
Yield: 40 servings

1 Recipe Qatayef
1 Recipe Syrup
1 Recipe White Pastry Cream
Qatayef Ingredients:
1 c All-purpose (plain) flour
1 c Fine semolina - sooji or
Cream of wheat
1/2 ts Instant yeast
1 ts Baking powder
2 tb White granulated sugar
1/4 ts Salt
2 1/2 c Water
2 c White granulated sugar
1 c Water
1 tb Lemon juice
2 ts Rose water

Qatayef are a staple Ramadan dessert that rarely absent from Iftar
tables in the Middle East. These little treats have many
variations and are made in different forms. Some are filled with
cream and drizzled with a thick sugar syrup, others are filled
with cheese or nuts and are deep-fried then served with syrup.
Those are just a few examples of some of the fillings used for
qatayef.

Qatayef are like mini pancakes but they very much remind us of
anjero. (Anjero is a flat bread, fried on one side only with a
bubbly top, like Ethiopian injera.) In fact, when we want to make
anjero quickly we use this batter but thin it out a little. The
express anjero lacks the fermented taste of regular anjero but it
does the job when time is an issue. Just like anjero, qatayef are
cooked on one side only and just long enough until the batter dries
up on the top of the qatayef. The top will be somewhat sticky and
this is needed as it will make it easy to seal the edges when
pressed together.

Apart from being delicious, what we also like qatayef is that they
can be prepared well ahead and assembled very quickly. Fill them
with cream, seal the edges two-thirds of the way, dip in ground
pistachios then serve with a rose water-scented sugar syrup.

The baking powder creates the bubbles that make the qatayef porous
and fluffy. It is these pores that let the scented syrup to gently
seep into the cream-filled centre. If the syrup is not thick enough,
the qatayef will quickly become soggy. We use the same thick syrup
for qatayef, kunafa, and baklava.

Qatayef are traditionally filled with qishta which is a type of
clotted cream. To fill the qatayef, you can use clotted cream, creme
fraiche, canned cream or cooked white pastry cream. The cooked
pastry cream is particularly useful in that it can be used in deep
fried or baked qatayef.

Preparing qatayef with cream

Mix all the ingredients until well-combined. Let the batter ferment
for 30 minutes. Cook like pancakes. In a skillet set over medium
heat, pour 2 tablespoons batter and cook for 1 minutes or until the
batter dries out. Cover to prevent the qatayef from drying. Scoop
about a teaspoon of the white pastry cream filling and place it on
the cooked pancake. Fold the pancake over and pinch the edges
together sealing them two-thirds of the way. Dip the open side into
ground pistachios. Pour the syrup on the top and serve with more
syrup on the side.

Preparing the syrup: In a sauce pan set over medium heat, combine
the water, sugar and lemon juice. Boil for 10 minutes. Take off the
heat and add the rose water.

Leila Adde & Abdullahi Kassim,
Xawaash restaurant in Rexdale
http://xawaash.com


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Cheers

Jim


... There ain't no such thing as wrong food.

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