Ingredients
For the pancakes
600 ml water
250 gr AP flour
50 gr semolina flour
30 gr sugar
7 gr dry yeast
5 gr baking soda
For the syrup
150 gr sugar
150 gr water
½ Juice from a lemon
For the filling
250 gr raw pistachios
Tools
Small pot
Food processor
Bowl
Whisk
Pan
Ladle
Towels
Brush
Directions
Step 1
Prepare the simple syrup: In a pan add water, sugar, and lemon juice. Cook on medium heat until the sugar has dissolved in the water into a syrup. Set aside to cool down.
150 gr sugar
150 gr water
½ Juice from a lemon
Step 2
Prepare the filling: Grind the pistachios in a food processor in pulses until you get crumbles, stop before it turns into a pasty texture.
250 gr raw pistachios
Step 3
Prepare the pancakes: In a bowl add all the dry ingredients and mix well.
250 gr AP flour
50 gr semolina flour
30 gr sugar
7 gr dry yeast
5 gr baking soda
Step 4
Add the water and whisk until you get a smooth homogenous batter (avoid flour lumps).
600 ml water
Step 5
Heat a pan on medium-high heat. Add butter to the pan, using a paper towel- spread it all over to create a minimal coating layer.
Step 6
Using a ladle pour the batter on the pan. We cook the pancakes on one side. We know they are ready when the top part has almost completely dried out.
Step 7
Remove pancakes from the pan and place in between 2 towels to steam them. Keep them in between the towels for a couple of mins, it will result in soft pancakes that will be much easier to close to Kataif.
Step 8
Working on one Kataif at a time- take one pancake and fold it on itself. Close one side by pinching the pancake on the edges.
Step 9
Fill the pocket that has been created with 1 teaspoon of ground pistachios. Don't put too much filling otherwise it will tear the Kataif. Keep pinching all the way to close the Kataif to a moon shape.
Step 10
Back to the pan- add a nice amount of butter and pan-fry the Kataif on both sides.
Step 11
Remove from the pan and brush with a great amount of syrup.
Step 12
Decorate with ground pistachios on top.
Step 13
YASSS!
