Katayef recipe

Ingredients:

6 cups of flour

1 teaspoon of yeast (ferment)

6 cups of milk

3 cups of fresh Kushta cream

3 cups of home made kushta

3 cups of minced walnut

1 cup of powdery sugar

1 tablespoon of rose water

2 tablespoons of orange-flower water

1/2 cup of lemmon jam

1/2 cup of fine pistachio

6 cups of frying oil

3 cups of Syrup

Preparation:

Mix the flour,yeast (ferment) and the milk until you get a soft and combined dough.

Keep it aside until it gets double the size.

Fill the pouring bad (that has a steel head) with part of the dough.

Start pouring small circles on a steel pan you have put on the fire.

You can make the circles as big or as small as you like.

After 1 minute of pouring the circles turn the Katayef to the other side for 2 seconds and then we take them off the steel pan.

Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water.

Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .

Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef.

You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each.

Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough.

Fry the filled Kateyef with the oil until it gets a golden color.

Take them out and put them in the Syrup for few minutes.

Take them out of the Syrup and serve them hot.