fried katayef (egyptian dessert)

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• 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.