- Skill Level: easy
- Yield : medium dish
- Servings : 8
- Prep Time : 15 m
- Cook Time : 20 m
- Ready In : 35 m
- • 2 cans × 170 g of cream, cooked.
- • 12 slices of big sized kataief.
- • 6 cups of oil for frying.
- • 3 cups of syrup.
- • 1/2 a cup of fine pistachio for decoration.
Cooked cream: • Mix 3 cups of milk with 1/4 a cup of sifted white flour, then put the mix on a backburner with continuous stirring. • When the mix boils, leave it on a backburner for 5 minutes then pour it while it is hot in a plate until it cools. • Mix 2 cans of 170fg cream with the previous mix to be ready to use.
The syrup: • Quantity: 3 cups. • Melt 2 1/2 cups of sugar in 1 1/2 a cup of water and put it on a medium heat without stirring it. • Raise the heat of the mix to the boiling degree. • After boiling, add a teaspoon of sour lemon juice and leave the mix until it boils slowly and condenses. • Add a teaspoon of each of blossom and rose water, and then leave the mix on heat for few minutes, then leave it to cool.
Preparation Katayef : • Add cooked cream to the kataief slices. • Compact the dough slices and weld the sides so the stuff will be inside, then fry kataief in the oil until they gaina golden color, then put them in the syrup while it is hot, then decorate with fine meat.