This photo is courtesy of jordanpicture.blogspot.com. You can also find a Jordanian verision of this recipe there.
Katayef is one of my personal favorites even though I have never been really good at making it. My mom, however, is a genius when it comes to katayef. Here is her recipe.
Katayef with Walnut Stuffing (Pancakes stuffed w/walnut stuffing)
3 cups flour
1 cups farina/cream of wheat
½ tsp of yeast
2 cups water
2 tsp sugar
1 tsp baking power, ½ tsp of baking soda
A pinch of salt (this I will never understand)
You can hand mix or use a blender. Add water, farina, yeast and sugar. Blend/Mix well.
Slowly add the flour and continue to blend. Add in baking power and soda.
Heat a griddle or non stick skillet with med-high heat. Power mix in medium circles like you do with pancakes.
Cook golden brown, no need to flip over- remove after the one side is golden brown.
While cooling the pancakes, prepare the walnut stuffing.
2 cups walnuts – crushed
2 tsp sugar
1 tsp cinnamon
3 tsp fine coconut (this is optional)
Mix ingredients well.
Stuffing the pancakes
Place about one tbsp stuffing on each pancake.
Fold over, pressing the edges together to close.
Heat your over to about 400 degrees.
Grease a baking tray. Line the katayef up with each with cooking oil.
Place in oven for about 10 mins, and then flip over to the other side to brown for another 10 minutes.
While your katayef are baking and cooling, prepare your syrup.
Mix 3 cups of water with 3 cups of sugar in a medium pot with a 1 teaspoon of lemon juice.
Bring to a boil and keep stirring on a high heat. Reduce to medium heat and let simmer until texture of syrup is thick.
You can now dip the katayef in the syrup until they are each completely covered.
You can serve right way. Katayef is best served warm.