Middle Eastern Ramadaan Treats - Katayif - salt

Method

• To make the pancake like smooth katayif batter, you need to start out by mixing all dry ingredients in blender or food processor.
• KEEP ASIDE 1/4 cup of water from the 3 cups you have and the bicarbonate of soda
• While all dry ingredients are mixing together, slowly pour in the remaining of your water.
• When well mixed, set aside for 2 hours.
• After being set aside, mix in a separate bowl the bicarbonate soda and the 1/4 water.
• Then mix gently in with the batter.
• Get a flat surfaced nonstick pan to a medium heat (recommend not using a gas stove).
• Then put the batter in a container that has a hole
• When pouring the batter onto the hot pan, remember to keep your hand as steady as possible.
• To create a perfect circle.
• Fry until a golden colour
• REMEMBER!
• Only fry one side.
• When you have fried them, lay them out on a towel or cloth and pack them on top on each other.
• ( uncooked side against uncooked soft) this keeps the moisture in.
• Then let it cool off.
• For the filling, mix all ingredients in a large bowl.
• You can literally put anything you want inside this katayif.
• Raisons, cocoa, sugar ect.
• After the katyif has cooled down, take a teaspoon of the filling and place it in the center of the katayif and fold in half, so it creates a half-moon shape.
• Now we take all our but filled katayif and place it in the oven at 180A reheated.
• Each katayif should have a block of butter on it and the tray should be buttered as well.
• Let it cook for about 20 mins.
• In a pot with 3 cups of boiling water and 2 cups of sugar, get up to a boil and then dip the cooked katayif in it.
• And then lay out to serve.