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Fried Katayef (Egyptian Dessert)

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Fried Katayef (Egyptian Dessert)



Ingredients :

  • 1 ½ cups water
  • 1 cup white sugar
  • 1 teaspoon fresh lemon juice
  • 1 (8 ounce) container ricotta cheese
  • 1 teaspoon cornstarch
  • 2 ½ cups all-purpose flour
  • 1 ½ (.25 ounce) envelopes active dry yeast
  • 3 cups water
  • 3 cups oil for frying
  • Methods :

  • Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
  • Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
  • Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
  • Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
  • Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
  • Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.
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