Recipe courtesy of Emilia of CookinAtHome
On Cookin at Home, Emilia features various Middle Eastern Dishes, especially those that are healthy, vegan, vegetarian, & low carb. She works with a variety of cuisines, baked goods & desserts. We love to see different takes on dishes we are accustomed to and Emilia does just that!
Emilia’s Your Lebanon Chef Feature Page
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Ingredients
Katayif Pancakes
- 1 cup smeed na3aim
- 1/2 cup pancake mix
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon yeast
- 1/2 teaspoon sugar
- drop vanilla extract
- 1/2 teaspoon mahlab
- 1 1/2 cup warm water
Ashta Fresh Cream
- 1 pint heavy cream
- 1 pint half n half
- 5 tablespoons corn starch
- 4 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rose water or blossom water, optional
- ground pistachious for garnish
Katar Syrup
- 4 cups sugar
- 2 cups water
- dash rose water or orange blossom
- dash vanilla extract
Ingredients
Katayif Pancakes
Ashta Fresh Cream
Katar Syrup
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Instructions
Katayif
- Blend Katayif ingredients together with a stand mixer (add water until the dough is right ). Let sit for about 30min or with
- Heat a non stick pan or a flat surfaced Electric grill on medium heat and gently pour a small amount of the batter to create small pancakes. When they start to bubble, flip. Once both sides complete, set aside.
Ashta
- Mix all Ashta ingredients together (you can mix a little 1/2 1/2 with corn starch when adding so it's does not clump.) Keep mixing until it thickens . Let cool completely
- Once the Katayif and Ashta are done, fold each katiyif half way and stuff with the Ashta, pinch the edges of half together. Garnish with pistachios & drizzle the Katar Syrup before serving
Katar Syrup
- Mix all Katar ingredients in a pot over medium heat and bring to a boil
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