Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, katayef with kashta cream. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Tips to make the best katayef b kashta. To make the asafeiri (bird's) shape, which I think is reference to a bird's beak, simply press half the pancake together and keep half open to fill with a spoon of clotted cream. These little treats are dangerously addictive and taste even better the next day for breakfast.
Katayef with Kashta cream is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Katayef with Kashta cream is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook katayef with kashta cream using 21 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Katayef with Kashta cream:
- Get For the batter:
- Make ready 2 cups flour
- Get 2 1/2 cups warm water
- Make ready 1/4 teaspoon dried yeast, dissolved in 2 tablespoons of warm water
- Get 2 1/2 teaspoons baking powder
- Get 2 teaspoons sugar
- Make ready 1 tablespoon rose water
- Take For the ashta cream: prepare ahead of time
- Make ready 2 cups milk
- Get 2 cups whipping cream
- Get 6 slices American-style white bread
- Prepare 4 1/2 tablespoons cornstarch, dissolved in 1/4 cup water
- Prepare For the sugar syrup:
- Take 2 1/2 cups sugar
- Take 1 1/2 cups water
- Prepare 1 teaspoon orange blossom water
- Make ready 1 teaspoon rose water
- Get 1 teaspoon lemon juice
- Take For garnishing:
- Prepare candied orange blossom optional
- Take 1/2 cup raw ground pistachios
Raw katayef, felled with fresh raw cream served with our special…» Qatayef / Atayef or Katayef is an iconic Middle Eastern treat, made from pancakes stuffed with nuts and golden fried then dunked is thick simple syrup. Katayef is easy to make and requires few ingredients that is most probably there in your pantry. The point is how to get the perfect batter every time. Qatayef /Middle eastern famous Qatayef with Cream filling.
Instructions to make Katayef with Kashta cream:
- To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
- To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator.
- To prepare the atayef pancakes: delicately pour 1 large serving spoon of batter on a slightly greased pan. You should have an 8 cm diameter pancake. Cook on one side only. Bubbles will form on the surface of the dough. The pancakes are ready to be removed when the bubbles burst and the bottom of the pancake is slightly brown. The pancakes should be firm enough to be filled but they shouldn't be fully cooked. Repeat with the rest of the batter.
- To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once done, pour in a bowl and leave it to cool. Cover the bowl with a plastic wrap and place the cream in the refrigerator in order to thicken before using it.
- Fill each pancake with 1 to 2 tablespoons of ashta cream, close it from one side and keep it open from the other.
- Garnish with ground pistachios or candied orange blossoms. Add sugar syrup to taste while serving.
Kashta Katayef are one of the most important Oriental desserts, served during the holy month of Ramadan, as well as in celebration of Epyphany and Saint Barbara Feast Day, and made with flour and yeast. Katayef with Kashta cream Recipe by Cook_lover. Great recipe for Katayef with Kashta cream. Small, light and fluffy pancakes, with ashta cream filling, served with sugar syrup. Ashta is a slang word for "Kashta" in classical Arabic, which refers to clotted cream prepared with rose water and orange blossom water.
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