Katayef with Kashta cream
Katayef with Kashta cream

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, katayef with kashta cream. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Katayef with Kashta cream is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Katayef with Kashta cream is something which I have loved my entire life.

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.

To begin with this particular recipe, we have to prepare a few components. You can have katayef with kashta cream using 21 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Katayef with Kashta cream:
  1. Make ready For the batter:
  2. Prepare 2 cups flour
  3. Get 2 1/2 cups warm water
  4. Make ready 1/4 teaspoon dried yeast, dissolved in 2 tablespoons of warm water
  5. Get 2 1/2 teaspoons baking powder
  6. Make ready 2 teaspoons sugar
  7. Prepare 1 tablespoon rose water
  8. Get For the ashta cream: prepare ahead of time
  9. Make ready 2 cups milk
  10. Prepare 2 cups whipping cream
  11. Make ready 6 slices American-style white bread
  12. Make ready 4 1/2 tablespoons cornstarch, dissolved in 1/4 cup water
  13. Get For the sugar syrup:
  14. Make ready 2 1/2 cups sugar
  15. Take 1 1/2 cups water
  16. Make ready 1 teaspoon orange blossom water
  17. Get 1 teaspoon rose water
  18. Get 1 teaspoon lemon juice
  19. Take For garnishing:
  20. Take candied orange blossom optional
  21. Make ready 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:
  1. 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.
  2. To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator.
  3. 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.
  4. 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.
  5. Fill each pancake with 1 to 2 tablespoons of ashta cream, close it from one side and keep it open from the other.
  6. 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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