Qatiaf (Middle Eastern Dessert)

20160705_221813-2Eid mubarak y’all. It’s been 5 years since I was a newlywed-a little less since I have been posting as one. I think its safe to say I have at least progressed in some areas, cooking perhaps …I now share a more experienced recipe for Qatiaf and one that is 10x more delicious than Qatiaf (Pancake Pockets with Walnut Filling), although the technicalities are the same and if you would like, can use the original post as a picture reference for such. Thank you to my FIL and MIL for the recipe:

DOUGH

  • 3 c. flour
  • 1/8 of t. salt
  • 2 T of sugar
  • 1/2 t. yeast
  • 3 T. of dried milk (or 1 c. regular milk)
  • 3 c. water at room temperature (or 2 c. water if using regular milk instead of dried milk)

MIX EVERYTHING TOGETHER VERY WELL AND LET SIT OUT FOR A COUPLE OF HOURS

ADD THE FOLLOWING RIGHT BEFORE THROWING THE BATTER ON TO THE SKILLET TO MAKE YOUR PANCAKES:

  • 1 t. baking soda

FILLING (Two types)

COMBINE THE FOLLOWING

  • 3 c. walnuts crushed
  • 1 c. sugar
  • 1 t. rosewater or orange blossom water
  • 1 T. cinnamon

 and/or

  • Akkawi (جبن عكاوي) cheese (soak in water the night before to remove the saltiness)
  • or sweet cheese
  • 2 T. sugar
  • 1 t. rose or orange blossom water

SIMPLE SYRUP

  • 2 c sugar
  • 1.25-1.5 c. water

BOIL UNTIL MELTED TOGETHER AND AS SOON AS YOU TURN OFF THE HEAT ADD THE FOLLOWING:

  • A couple squirts of lemon
  • 1 t. of orange blossom water

ONCE YOUR POCKETS ARE FORMED AROUND THE FILLING AND YOUR SIMPLE SYRUP IS PREPARED YOU ARE ALMOST READY TO SERVE:

FRY BOTH SIDES OF YOUR POCKETS IN A BIT OF CORN OIL OR BRUSH BOTH SIDES WITH BUTTER AND BAKE, WHEN BROWNED DIP INTO YOUR SYRUP AND SERVE IMMEDIATELY

*SPOILER ALERT* I found this to taste like a perfectly toasted marshmallow or a fresh from the fryer funnel cake with powdered sugar. Too good.

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What’s for Dinner Tonight?

I wanted to say it was my favorite time of the year at the supermarket, because corned beef is on sale. But that was yesterday.

Today I went back to find corned beef back to the regular price. 

http://blog.pennlive.com/italian-kitchen/2009/03/corned_beef_hash_and_eggs_ital.html

Keep your eyes peeled for another sale once St. Paddy’s day is over, because there is nothing like slow roasting a corned beef brisket and then frying it up with eggs the next morning. Yum!

For now, consider making a cheeseburger and fries.

Throw some chopped parsley and onion in the meat. Add a little pepper. Top it with cheese, and voila, you have a delicious meal.

My husband came home from a long day to this delicious cheeseburger and I was a proud wife.

He was frowning when he got home and now, he is smiling! Well, wouldn’t you be too?

A Must for Every Meal

Call it what you will-a garnish plate, hors devours, appetizers…but I call it accessories to a successful meal!  Don’t just save it for company, it’s a great accompaniment to any number of diners.

Ideas for accompaniments include:

Olives

Pickles

Hummus

Cheese

Spring rolls

Tomatoes

Cucumbers

Green onions

Radishes

Relish

Hot peppers

Party of one? No problem, you can prepare your plate just the way you like it and store as is in the fridge for 3-5 days.

When its time for company, just increase the quantity and spice up the variety.

Remember a dinner doesn’t feel like a dinner without the right accessories, so as a diner, dress your dinner with a dish of ‘dis, and a dash of ‘dat.