Katayef - Lebanese Pancakes with Walnuts
recipe has been reproduced with the kind permission
in Ham, South West London Samara
Cuisine not only caters for all kinds of occasions,
such as dinner parties, birthday parties, weddings,
hen nights, Christmas parties, office parties, corporate
functions and conferences but also teaches hands on
cookery classes in Lebanese cuisine.
classes are held in our Mediterranean garden, and in
Winter the classes take place in our dining room over
looking the Mediterranean garden, in front of a cosy
class features three different Lebanese recipes, tips
on how to preserve food, best places to shop, how to
choose the ingredients, costs and the amount you need
to prepare for different occasions. You can also join
us, a day before on a shopping trip to the local market
or the Arabic shops to introduce you to many new ingredients,
and how to use them.
cooking session accommodates four people. Everyone prepares
and helps to put together the meal and at the end of
each session we all sit down with a bottle of Lebanese
wine to sample the food.
participants will take home a plate of Lebanese Baklava,
a bag of Lebanese bread, all the recipes they tried
and general cooking tips.
. . like to know more about how to book a cooking class
then visit www.samaracuisine.co.uk
1 Cup of flour
1 Cup of milk
1 tsp yeast
1/2 tsp bicarbonate de soda
1 Cup of walnut
2 tbsp of granulated sugar
1 tbsp rose water
Orange blossoms for decoration
1 Cup of sugar
1 Cup of water
2 tbsp of lemon juice
1 tbsp of rose water
the syrup first. Put all the ingredients in a small
pan and stir until the sugar is dissolved. Put the
pan on the hob at a high temperature and stir from
time to time until the syrup is no longer watery.
This will take around 10 minutes, leave aside to cool
the flour, milk and yeast together and leave aside
for 2 hours.
ready, use a big non-stick pan to cook the katayef.
Heat the pan first and then reduce temperature to
the bicarbonate de soda to the runny dough and mix.
2 big table spoons and pour in the pan in small circles
to make a small size Katayef. Fry the katayef on one
side until golden, remove and leave to cool down.
Meanwhile, prepare the filling, wash the walnuts and
put in a blender, add sugar and rose water, blend
each katayef with one spoonful of walnuts and close
the 2 sides together making a cone shape.
ready to serve the katayef sprinkle one teaspoon of
syrup, and some Orange blossoms and serve.
can also deep fry the katayef if you wish and once
out sprinkle with the syrup.