Watch Episode 2: Nur Ashour Making Qatayef!
About Our Chef
Salam! I'm Nur; a mom, a wife, and a cook! I'm married and live in Dallas with my husband and our three kids. I'm an American Born Palestinian making it easier for you to replicate your mama's cooking! I love anything dessert and take pride in my cooking and baking. Wanna cook? I make authentic middle eastern recipes and complex desserts approachable and delicious!
About Our Special Guest
Salam! I’m Um Amru. I’m a Palestinian born and raised in Jordan. I’m a mom of 6 kids constantly trying to hold on to my roots and culture, especially through my cooking. I love to cook and bake the foods I grew up eating for my family in order to keep our culture alive. I’ll give you the real deal dishes, no shortcuts.
Ingredients & Instructions
Qatayef:
- 3 1/2 Cups Hot Water
- 1 1/2 Cups Cold Milk
- 3 Cups Flour
- 1 1/2 Cups Semolina
- 1 tbsp Baking Powder
- 1 tbsp Sugar
- 1/2 tbsp yeast
- 1/2 tsp Baking Soda
- *Up to 1/4 Cup additional Water
Blend everything but the baking soda. Allow to rest for twenty minutes. Add the baking soda and rest for five more minutes. Pour on a griddle preheated to 375 F. Stuff and enjoy!
To eat: Rub Atayef with ghee or clarified butter. Bake at 450 F for ten minutes until golden.
To freeze or refrigerate: Run with ghee. Freeze on a sheet pan until solid then place it into a bag. Good for up to 2 months. Refrigerate by rubbing with ghee and then wrapping in paper towels to absorb moisture. Place in a bag. Refrigerate for up to 3 days.
*Makes about 35 Large Atayef
Cheese Filling:
- 1 lb sweet cheese
- 1 lb fresh mozzarella
- Fills 18
Walnut Filling:
- 1 1/2 cups chopped walnuts
- 3 tbsp sugar
- 1/2 tbsp cinnamon
- Fills 18
Simple Syrup:
- 4 cups sugar
- 3 cups water
- A squeeze of lemon juice
Pour water into a pot. Slowly pour sugar into the middle. Make sure not to stir the sugar in till it is fully dissolved. Cook on medium heat till boiling. Squeeze in a few drops of lemon juice and allow to boil for ten minutes on low heat.