Ingredients
For the cream
500 gr milk
40 gr semolina
40 gr sugar
10 gr corn starch
10 gr orange blossom
For the pancakes
600 ml water
250 gr AP flour
50 gr semolina flour
40 gr sugar
7 gr baking powder
For the syrup
150 gr sugar
150 gr water
½ Juice from a lemon
For serving
Ground pistachios
Tools
Small pot
Scale
Bowl
Whisk
Pan
Food processor
Spatula
Container
Plastic wrap
Directions
Step 1
Make the simple syrup by combining the water, sugar and lemon juice. Cook on low heat for 10 min. Remove, set aside to cool down.
150 gr sugar
150 gr water
½ Juice from a lemon
Step 2
Prepare the cream- in a small pot, combine the milk, semolina, sugar and corn starch. Whisk until combined, make sure there are no lumps.
500 gr milk
40 gr semolina
25 gr sugar
10 gr corn starch
Step 3
Whisking constantly, cook the cream mixture on low-medium heat for about 5 min, until you've achieved a light pudding texture.
Step 4
Add the orange blossom and mix it in the "pudding".
10 gr orange blossom
Step 5
Remove from the heat and pour the cream into a container, covering with a plastic wrap, close the container and place in the fridge until it has completely cooled down.
Step 6
Make the pancakes- in a bowl, combine the water, AP flour, semolina, sugar and baking powder. Whisk until homogenous.
600 ml water
250 gr AP flour
50 gr semolina flour
30 gr sugar
7 gr baking powder
Step 7
Preheat a non-stick pan on medium heat.
Step 8
Pour about 2 tbsp of pancake batter on the pan and let it cook on one side until the upper part has completely cooked (when there are no more wet parts on top).
Step 9
In between batches, let the pancakes rest in between a towel.
Step 10
Using a food processor, grind the pistachio in pulses.
Ground pistachios
Step 11
Make the kataif- take the pancake, fold in half. and using your thumb and index finger to pinch the edges half way up.
Step 12
Feel the open half with the cream, and dip in the ground pistachios.
Step 13
Pour simple syrup on top to your liking.
Step 14
YASSS!
