Name: Pistachio and Cream Kataif
Cook time: 10800 s
Total time: 10800 s
Yield: 15 kataif
Ingredients: For the cream; 500 gr milk; 40 gr semolina; 40 gr sugar; 10 gr corn starch; 10 gr orange blossom; For the pancakes; 600 ml water; 250 gr AP flour; 50 gr semolina flour; 40 gr sugar; 7 gr baking powder; For the syrup; 150 gr sugar; 150 gr water; 1/2 Juice from a lemon; For serving; Ground pistachios

BENGINGI

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Pistachio and Cream Kataif

cook:

3 h 0 min

0.0

(8)

Ramadan is around the corner and and it's time to make one of my favorite snacks for this holiday. Kataif is an Arab dessert commonly served during the month of Ramadan. The name refers to a dessert as a whole and, more specifically, the batter. It is a sort of sweet loaded pancake (similar to a Scottish crumpet) filled with cream or nuts. The cream here is based on semolina with a kiss of orange blossom syrup. After preparing the pancakes, I fold them in half and fill with the cream. I then dip them in freshly ground pistachios for another layer of texture. I find that the pistachios complete the flavor profile for the whole treat. These kataif are relatively not as sweet as they look like and you can decide how sweet you want them by the amount of simple syrup you pour on them once they are sealed, stuffed, and dipped. It is a very quick treat to make for yourself over the weekend and to celebrate the end of the fast with your loved ones.

15 kataifs

original

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Ingredients

For the cream

500 gr milk

40 gr semolina

40 gr sugar

10 gr corn starch

10 gr orange blossom

For the pancakes

600 ml water

250 gr AP flour

50 gr semolina flour

40 gr sugar

7 gr baking powder

For the syrup

150 gr sugar

150 gr water

½ Juice from a lemon

For serving

Ground pistachios

Directions

Step 1

Make the simple syrup by combining the water, sugar and lemon juice. Cook on low heat for 10 min. Remove, set aside to cool down.

150 gr sugar

150 gr water

½ Juice from a lemon

Step 2

Prepare the cream- in a small pot, combine the milk, semolina, sugar and corn starch. Whisk until combined, make sure there are no lumps.

500 gr milk

40 gr semolina

25 gr sugar

10 gr corn starch

Step 3

Whisking constantly, cook the cream mixture on low-medium heat for about 5 min, until you've achieved a light pudding texture.

Step 4

Add the orange blossom and mix it in the "pudding".

10 gr orange blossom

Step 5

Remove from the heat and pour the cream into a container, covering with a plastic wrap, close the container and place in the fridge until it has completely cooled down.

Step 6

Make the pancakes- in a bowl, combine the water, AP flour, semolina, sugar and baking powder. Whisk until homogenous.

600 ml water

250 gr AP flour

50 gr semolina flour

30 gr sugar

7 gr baking powder

Step 7

Preheat a non-stick pan on medium heat.

Step 8

Pour about 2 tbsp of pancake batter on the pan and let it cook on one side until the upper part has completely cooked (when there are no more wet parts on top).

Step 9

In between batches, let the pancakes rest in between a towel.

Step 10

Using a food processor, grind the pistachio in pulses.

Ground pistachios

Step 11

Make the kataif- take the pancake, fold in half. and using your thumb and index finger to pinch the edges half way up.

Step 12

Feel the open half with the cream, and dip in the ground pistachios.

Step 13

Pour simple syrup on top to your liking.

Step 14

YASSS!

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