Lentil Katayif

This is one of my favorite delicacy. It's usually served in Ramadhan. The tangy taste of lemon syrup on a crispy pancake and rich filling, make it one of the best dessert.

Entry #5 
The Best of Dessert

Lentil Katayif

Pancake :

• 2 cups all purpose flour
• 1/2 cup semolina flour
• 1/2 ts yeast
• 1 ts baking powder
• 2 tbs sugar
• 3 cups warm water
• 2 cups vegetable oil for frying

Filling :

• 1/2 cup red lentil - boiled to tender, soak and dry
• 1/2 cup toasted walnut - crushed
• 2 tbs sugar
• 1/4 ts ground cinnamon
• 2 tbs lemon juice

Sugar syrup:

• 2 cup sugar
• 1 cup water
• 3 tbs lemon juice

Cook on 1 side and wait till all the bubble
become dry

Place the filling and fold

Fold to a half moon shape

After frying, dunk it in the syrup and serve

Preparation :

• Mixed all the ingredient for the pancake except the oil, in a bowl and whisk until all ingredient are well incorporated. Let it rest for 10 minutes.
• Heat a non-stick pan
• Pour 2 tablespoons of the batter.
• The katayif should start to bubble and it is ready when the bubbles spread to cover the entire surface.
• Take the katayif off the heat, place them on a clean kitchen towel and the towel over them to cover .
• This step is very important as it will soften the katayif making them easier to stuff and seal. It will also prevent them from drying. If your katayif become dry you will not be able to stuff them because they will not seal.
• For the filling, mixed all the ingredient and put it aside until ready to stuff your katayif.
• Boiled the sugar,water and lemon just to make a syrup.

Stuffing the katayif :

• Place 1-2 teaspoons of your filling and fold the katayif to half so that it forms a half moon and start sealing the edges by pressing them between your thumb and index. Make sure you do not over stuff them because that may cause them to open or burst during cooking.

Fry the katayif :

• Place 1 cm of oil in a pan and heat it
• Place the katayif in the pan and fry until the edges are golden brown and crisp
• Flip the katayif over and cook until the opposite side is golden brown
• Take the katayif out of the oil and dunk them in the syrup and then drain them out and arrange them on serving plate. (Do not dunk them for more than a few seconds or else they will become soft and soggy)
• Serve hot or cold

Happy Cooking!