Qatayif are made throughout the Arab world in Ramadan, and at no other time. The origins of these stuffed and fried pancakes, like the traditional Ramadan lantern go back to medieval Cairo. The filling can be either sweet cheese or nuts and raisins. This is the nut filling version flavored with orange blossom water and cinnamon.
3 cups water
3 cups flour
1 tablespoon dried yeast
1 tbs sugar
1/2 teaspoon baking powder
pinch of salt
2 cups mixed nuts (almonds, walnuts, peanuts, hazlenuts)
1 cup shredded coconut
1 cup sugar
1 cup raisins
2 tablespoons orange blossom water
1 tablespoon cinnamon
Preheated a frying pan, dip a cotton pad in oil and wipe the pan then pour the batter into small pancakes about 8 cm diameter. Four small pancakes fit in a medium sized frying pan. A pancake skillet is perfect for this if you have one.
Cook the pancakes on one side only, remove from the pan when the top sets.
Pinch the pancake edges aroung the fillling forming a half circle or moon shape
Fry the filled pancakes, the qatayif should be crunchy but not hard so don't let the oil get too hot
Dip the pancakes in warm syrup before serving