👨‍🍳 Instruktioner

1. 1

   Prepare the batter: In a blender, combine warm water, flour, semolina, 2 tbsp sugar, baking powder, yeast, and salt. Blend until smooth. Let the batter rest for 30 minutes at room temperature.

   💡 Proffstips: Ensure the water is warm, not hot, to activate the yeast.
2. 2

   Prepare the filling: In a saucepan, whisk together milk, cornstarch, and 4 tbsp sugar until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat, stir in orange blossom water and rose water (if using). Let cool completely, then stir in the drained ricotta cheese until well combined. Chill until ready to use.

   ⏱️ 10-15 minutes

   💡 Proffstips: Cover the filling with plastic wrap directly on the surface to prevent a skin from forming.
3. 3

   Prepare the syrup: In a small saucepan, combine 1.5 cups sugar, 0.75 cup water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Stir in 2 tsp orange blossom water. Let cool completely.

   ⏱️ 15 minutes
4. 4

   Cook the qatayef: Heat a non-stick skillet or griddle over medium heat. Pour about 2 tablespoons of batter per pancake to create small circles (about 3 inches in diameter). Cook on one side only until bubbles form on the surface and the top appears dry (about 2 minutes). Do not flip.

   ⏱️ 15-20 minutes

   💡 Proffstips: Wipe the pan with a lightly oiled paper towel between batches if needed.
5. 5

   Assemble the qatayef: Once cooled, take each pancake with the uncooked side facing up. Spoon about 1 tablespoon of the filling onto one half of the pancake. Fold the other half over to create a semi-circle or cone shape, pinching the edges to seal.

   💡 Proffstips: Work gently to avoid tearing the delicate pancakes.
6. 6

   Arrange the filled qatayef on a serving platter. Drizzle generously with the cooled syrup and sprinkle with chopped pistachios.

   💡 Proffstips: Serve immediately for the best texture.