FOLLOW US ON...

CANDLELIGHTING

THE JEWISH VIEW

HOLIDAYS

JUDAISM 101

FEATURED JOBS
Post Your Resume

2 cups standard white flour
2 cups warm water
1 tsp. yeast
1 tsp. baking powder
1 tsp. salt
2 tsp. white sugar

Mix all ingredients in a large bowl until a uniform texture. Allow to rest for 40 minutes at room temperature. Pour a ladle of about 1/3 cup of the mixture into a cold non-stick frying pan and heat. Cook to a “pancake appearance,” until bubbles appear on the surface. Cook one side only. Cool bottom side of pan under running water between each batch.

Apple Stuffing
4 peeled, diced green apples
1/2 cup and 4 Tbs. white sugar
4 oz. unsalted butter
2 tsp. cinnamon
3 oz. chopped walnuts
3 oz. raisins

Heat pan until very hot, then melt butter and add apples and 1/2 cup sugar and 1 tsp cinnamon. Stir fry apples to a gold brown caramelized color.
Mix cooked apples with walnuts, raisins, almonds, 1 tsp. of cinnamon and 4 Tbs. white sugar. Put 1 Tbs. of apple mixture in center of each katayef. Fold the pancake in half; seal edges by pressing with fingers. Deep fry each katayef in vegetable oil until golden (2-3 minutes).

Rose Water Syrup
1 cup white sugar
1/2 cup water
1 Tbs. rose water
1/2 lemon

Cook ingredients until sugar is dissolved. Dip katayef in syrup before serving.

Food Articles

Latest Recipes

Holiday Recipes

Reader Recipes