Rose and Pistachio Qatayif
These qatayif are crispy, yet fluffy at the same time, embrace a delectable mixture of pistachios with cinnamon and sugar, are fried or baked to a golden crisp, and then drizzled in a fragrant rose simple syrup that runs into every nook and cranny of this sweet pastry.
Ingredients
For the Dough
- 230 g all purpose flour (about 2 cups)
- 30 g fine semolina (about 1/2 cup)
- 1/2 tsp salt
- 2 c warm water
- 1 tbsp instant yeast
- 1 tsp sugar
- 1 tbsp olive oil
For the Filling
- 1 c pistachio (shelled and unsalted)
- 1/2 c coconut
- 1 tbsp sugar
- 1 tbsp cinnamon
- 1/4 c golden raisins (optional)
For the Syrup
- 2 c sugar
- 2 c water
- 3 tbsp dried rose petals (in a tea filter) or 3 rose tea bags
- 1/2 a fresh lemon, juiced (2 tbsp)
Instructions
For the Dough
- Whisk the yeast, warm water, and sugar together or blend on low in a blender. Let it sit while you combine dry ingredients.
- Combine the flour, semolina, salt in a bowl.
- Gradually add the dry mixture to the water and yeast mixture and blend on medium speed until well combined.
- Add the oil last. Do not allow the batter to rest for more than 5 minutes. It will bubble and increase in volume.
- Use a non-stick griddle or pan and set it on medium heat. Use a small spoon of olive and brush it all around the pan.
- Use a ladle to scoop and drop a spoonful of batter onto the pan. Pour in one spot and the batter will expand into a circle. Be sure to watch the video for this part. You could even pour the batter right from the blender pitcher, but achieving the same size circles will require some precision in pouring.
- Allow ONLY ONE side of the pancake to cook, watching for the bubbles to form on the top. As soon as the batter sets and is no longer liquid, remove the pancake and set it on a platter or tray. You want the pancakes to remain soft and sticky on the top so that you can fold them closed later, once filled. Cover the pancakes with a towel, and separate layers with parchment paper. You may set the pancakes aside for several hours before filling.
For the filling
- Blitz the pistachos in a processor until they are medium-coarse.
- Combine with all filling ingredients in a small bowl.
For the Syrup
- Place the rose tea bags or dried rose petals in a filter in the water and simmer for 2 minutes. Remove the rose petals and discard.
- Add the sugar and stir until dissolved. Once sugar is dissolved, squeeze half a lemon into the syrup and allow it to simmer for about 10 minutes, until thickened.
- Remove from heat and set aside in a bowl until qatayif are crisped and ready to be dipped.
Assembly
- Take one pancake at a time, and fill the center on the sticky and bubbly side that was not browned with a teaspoon of filling. Leave the entire circumference of the pancake clear, so that it can stick together when folded and pressed.
- Repeat the filling for all pancakes and set them aside, covered with a towel, until ready to fry or bake. If you wish, you could freeze them at this stage and save for frying later.
- To fry, heat enough oil in a small pot on high heat. Make sure the oil has become very hot by dropping a crumb of dough and observing that it sizzles immediately. Place 3-4 qatayif into the pot and allow them to turn a dark golden color before turning over to the other side. You don't want to let it become too dark, but you also do not want to remove it prematurely when it is only yellow, as this will become too soft and soggy later.
- To bake, pre-heat the oven to 450 degrees (F). Dip each qatayif into a shallow bowl of oil, or brush each side generously with a pastry brush. Lay them onto a large sheet pan lined with parchement paper. Bake on the top rack of the oven for 12-15 minutes until golden.
- Once it is a reddish golden color on both sides, remove it and set it on a paper towel lined plate to drain for a minute, before moving it to the bowl of syrup. It is important to set the qatayif into the syrup while it is still hot so that the dough absorbs the sweet syrup. Remove with a slotted spoon and arrange onto a platter.
- Garnish with crushed pistachios and dried rose petals. Best enjoyed while hot and crispy!
Notes
Unfried or unbaked qatayif can be stored in airtight storage bags in the freezer so that you can simply enjoy them later. Just fry and serve when needed!