Patent Flour
Batter: In blender put Al Baker flour, semolina, water, sugar, baking powder and rose water. Blend on medium speed for 2 minutes until the mixture is smooth.
Put in bowl, cover and leave to rest on the table 30 minutes.
Filling: in a bowl sir walnuts, sugar and cinnamon. Keep aside.
Heat a flat frying pan and pour about a 1/4 cup batter at a time onto hot pan. Cook until bubbles on the top surface of the qatayef begin to dry, then transfer to a kitchen towel and let it cool.
Take one qatayef and put some filling in the middle and close tightly to half circle shape.
In a deep, heavy saucepan, pour in oil to a depth of at least 2 inches and heat to 350°F.
Using a metal spatula, carefully lower a few of the qatayef into the hot oil; do not crowd the pan. Deep-fry the qatayef, turning often, until golden brown, about 3 minutes.
Remove from oil and dip into syrup. Leave few seconds and arrange in platter and serve.
Batter: In blender put Al Baker flour, semolina, water, sugar, baking powder and rose water. Blend on medium speed for 2 minutes until the mixture is smooth.
Put in bowl, cover and leave to rest on the table 30 minutes.
Filling: in a bowl sir walnuts, sugar and cinnamon. Keep aside.
Heat a flat frying pan and pour about a 1/4 cup batter at a time onto hot pan. Cook until bubbles on the top surface of the qatayef begin to dry, then transfer to a kitchen towel and let it cool.
Take one qatayef and put some filling in the middle and close tightly to half circle shape.
In a deep, heavy saucepan, pour in oil to a depth of at least 2 inches and heat to 350°F.
Using a metal spatula, carefully lower a few of the qatayef into the hot oil; do not crowd the pan. Deep-fry the qatayef, turning often, until golden brown, about 3 minutes.
Remove from oil and dip into syrup. Leave few seconds and arrange in platter and serve.
Patent Flour
