Have a holiday from boring old British pancakes with Middle East Journeys’ taste of abroad
Not another flipping pancake recipe
Ahhh pancake day. That special time of the year when you find yourself panic-buying flour and eggs just so that you have the right type of leftovers to use up before Lent. Praise be.
But before you belatedly realise that you don’t even like those slimy flobs of eggy mess that pass for a Great British tradition at this time of year (and only at this time of year), why not consider trying a slightly less dogmatic form of fried flour this February?
That’s right! It’s high time you looked to the birthplace of baby Jesus himself for a proper pancake party, with the Arabic fasting staple of Katayef. With not a whiff of Jiff and none of the dangers of the toss, these aromatic pancakes are guaranteed to at least give some flavour to your flab fest. Plus it’ll make your friends think you’re well cultured. Read on for our no-flip recipe, just like MEJ used to make.
Katayef – Filled Arabic Pancakes
What you’ll need:
For the batter:
- 250g plan flour
- 500ml of milk
- One packet of quick yeast
- One teaspoon of bicarbonate of soda
For the filling:
- 250g chopped walnuts
- 4 tablespoons of golden syrup
- 2 tablespoon of rose water
- 2 tablesoon of orange-flower water
For the syrupy coating goodness:
- 4 tablespoons of golden syrup
- 2 lemons, juiced
- 2 tablespoons of rose water
- Oil for frying.
Method:
Mix the batter ingredients together and leave to stand for 45 minutes, or until it is all bubbly.
Meanwhile, blend the filling ingredients into a knobbly paste. Heat the syrup gently, adding the lemon and rose water once it has slackened into a liquid. Keep warm, but be careful not to scorch it.
Now it’s time to pancake: Heat up a frying pan in the normal Shrovey way and pour in the batter - but keep the cakes small. Think Scotch pancakes, but slightly larger. Once bubbles begin to form, remove the cakes. Do not cook the otherside. I repeat: Do NOT toss!
Finish the mix and leave the cakes to cool.
Now dollop in a teaspoon of the filling mixture into each cake, and roll up like a Cornish pasty. The uncooked part of the cake should be on the inside – that’ll help it stick together.
Now either quickly deep fry the parcels or bake for 5-10 minutes in the oven. Finish them off by pouring over a teaspoon or so of sticky syrup and devour.
Roll on Easter!