Kataef (Arab pancakes).

Kataef (Arab pancakes).

Kataef – Arab pancakes, which are prepared in Egypt, Syria and Lebanon. They can be with apple and nut filling, custard. Molded them differently, too – you can to the end, then the filling is hidden, or delta – like samsa … I liked that option here.

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wheat flour – 1.5 stack .;
warm water – 1 stack .;
warm milk – 1 stack .;
sugar – 1 tbsp .;
powdered sugar (in cream) – 2-3 tbsp .;
cream cheese (a cream) – 300 g;
dry yeast – 1 tsp .;
baking powder – 1 tsp .;
walnuts (to taste);

Cooking method:  

In a bowl, pour a glass of warm water, add a teaspoon of dry yeast and a tablespoon of sugar, wait for 10 minutes to allow the yeast were filled with water, then stir.

Pour a glass of warm milk, stir.

Pour the flour with the baking powder, mix well to avoid lumps.

On a dry frying pan, pour a thin stream of half a ladle of dough.

The dough begins to bubble.

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We wait until the moment when the surface ceases to be wet, immediately remove (it is important to help retain moisture, or bad will cling).

Give pancakes to cool (do not fold the stack, cleave).

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Fastening edge, like dumplings, but not until the end (molded quickly and pleasantly, she did not expect).

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Whisk cream cheese with sugar.

Cream pancakes.

Serve, sprinkled with walnuts (pistachio, hazelnut).

Enjoy your tea!


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