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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Simple Dinner Recipe: Lamb & Okra

Lamb and Okra blah, not the ingredients I regularly think to make. Okra especially with its goo consistency keeps me away. However, the other night my husband’s father showed me how to make a superb dish sure to please the masses. It is easy to cook and best when sopped up with Arabic bread or flatbread.

Ingredients

3 lbs of Lamb with bone

6-7 Tomatoes (optional)

Tomato paste

Okra (We used two bags of frozen okra for this recipe)

Salt & pepper to taste

Oil

Cumin (pinch)

Lemon wedges

Recipe

1. Cut the fat off the lamb and cube the meat. Boil in water until cooked all the way through

2. Meanwhile, fry the okra whole in oil until it is soft and brown

3. Add chopped tomatoes and tomato paste to your okra, cook for a few minutes

4. Strain the water and add the cooked lamb meat, cook together for 10 minutes or so

5. Spice with salt and pepper, Cumin is also a nice spice to throw in

6. Serve hot with cool lemon wedges, so your dinner guests can squeeze over the stew