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Refugee Food Festival recipe: hazelnut Qatayef

A culinary journey that tantalizes the senses with a multitude of savors, scents and colors. At home, too, discover new culinary horizons with the traditional Syrian recipes of Chef Hadil Jlilati who participated in the Refugee Food Festival in an Ansamble restaurant in Rennes on October 22.

Ingredients for 4 to 6 persons

For the dough:
  • 150 g of white flour
  • 190 ml of milk
  • 6.5 g of baker’s yeast
  • 40 ml of hot water
  • 1 sachet of baking powder

For the stuffing:
  • 375 g of mascarpone
  • 1 spoon of rose water

For the garnish:
  • 75 g of chopped, roasted hazelnuts

For the “alter” syrup (sugar syrup):
  • 30 ml of water
  • 50g of sugar
  • 1 squeezed lemon
  • 1 tablespoon of rose water

Preparation of the dough:

1. Mix all the ingredients 

2. Beat into a smooth dough

3. Put to the side at room temperature

Cooking of pasta balls:

1. In a pan, make small pasta balls 

2. Cook on one side only

Preparation of the stuffing: 

1. Beat the ingredients quickly

Preparation of the syrup: 

1. Bring the water and sugar to the boil, then add the lemon juice and cook for 1 minute

2. Remove from the heat and add the rose water when the syrup is lukewarm

Fill the small Qatayef pancakes with the stuffing, then top with syrup, and garnish with hazelnuts.

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