Ingredients
2 cups of flour
1 cup semolina flour
2 cups of milk
1 1/2 cups of hot water
1 tabsp baking powder
1 teaspoon instant dried yeast
a pinch of salt
Instructions:
Mix well all the components . Cover bowl with cloth and let them sit for 60 minutes. The batter will expand and the surface will become bubbly. Heat a pan on medium heat. Spray the pan with vegetable oil.
Start pouring a 1/4th cup ladle at a time making circular pancake like Qatayef. Bubbles will start to form on the top. Pancake is finished when the top becomes dry without any shiny spots. Cook on one side only. Place finished pancakes browned side down on a clean dish towel to cool. Stack on a plate and cover until ready to use.
Sugar Syrup (Qater):
1 cup sugar
1/2 cup water
Add together and leave it boil for two minutes. Then set aside until it cools.
Qatayef fillings:
You can use three type fillings; Sugar & Queso Blanco (Nabulsi Cheese), Cinnamon Sugar Walnuts, or Ashta (Table sweet cream). The Qatayef needs to be broiled later with the first two.
Sugary Mozzarella (or unsalted White Cheese):
1 ball of Fresh Unsalted Queso Blanco cut in small pieces
5 Tablespoons of Sugar
Mix together
Cinnamon Walnuts:
Get 1 cup chopped walnuts
1 teaspoon cinnamon
4 Tablespoons sugar
Mix together
Filling Qatayef:
Put some filling in the middle of the Qatayef piece. Start pinching from one corner to the other. If you feel like it's difficult to close, then you may have too much filling. Just scoop out some. Press gently and do not overfill them.
Broiling (you can also fry them):
Grease your filled Qatayef with oil using a brush. Put your oven on broil. Put Qatayef laying on one side in a greased pan on top level and broil till they become shinny golden. Remove the pan and flip on the other side. Do the same and then pull them out of the oven. While hot, dip them completely in the sugar syrup for a minute and take them out. Now they are ready to serve.
For Qatayef with Ashta:
Pinch Qatayef half way through. Fill with cream, sizzle some Qater and put some crush pistachio and dried cherry.