Katayef are usually a Ramadan sweet and it is quite popular in the Levant, Egypt and Tunisia during suhoor meals stuffed with different varieties of nuts and can be grilled fried or eaten raw.
Tips about the dish:
It is better to put the paste in a blender and then leave it for about half an hour until the result is homogeneous and soft, and to get equal circular discs you can use a cup of coffee.
2 cups flour
½ cup fine semolina
3 tsp baking powder
3 cups water
Prepare the Katayef as usual and let it cool.
- Fill the katayef with Nutella chocolate and then tightly close them in the form of a semi-circle (for frying). For smaller Katayef shut the half piece then stuff the top.
- Fry the Katayef or drain them if they're raw.
- Decorate with grated pistachio or with chocolate decorations and submit them warm.
- You can also partially close them, fry them empty and fill them afterwards using a nylon bag.