Ramadan Qatayef

Making the Qatayef Batter In a mixing bowl, combine the all-purpose flour, semolina, sugar (2 cups), baking powder, and active dry yeast.

2.Gradually add warm water (1 cup) to the dry ingredients, stirring until you get a smooth batter. Cover the batter and let it rest for 1 hour to rise.

Preparing the Cheese Filling In a separate bowl, mix the Akkawi cheese, mozzarella cheese, sugar (2 cups), and orange blossom water (1 teaspoon) until well combined.

Shaping and Filling the Qatayef Heat a non-stick pan over low heat. Pour one spoonful of the batter onto the pan to form a small pancake. Cook until bubbles form on the surface and the bottom is golden.

5.Remove the pancake from the pan and fold it in half to create a half-moon shape. Fill the center of the Qatayef with the cheese filling and pinch the edges together to seal.

Cooking the Qatayef Return the filled Qatayef to the pan and cook until the bottom is golden and crispy. Repeat this process with the remaining batter and filling.

7.Set the cooked Qatayef aside to cool slightly.

Making the Sugar (2 cups) Syrup In a saucepan, combine sugar (2 cups), water (1 cup), and lemon juice (1 tablespoon). Bring to a boil over medium heat, stirring until the sugar (2 cups) dissolves.

9.Add orange blossom water (1 teaspoon) to the syrup, then remove from heat and let it cool slightly.

Soaking the Qatayef Dip the cooked Qatayef in the warm sugar (2 cups) syrup, allowing them to soak for a few minutes to absorb the sweetness.

11.Arrange the Qatayef on a serving platter and sprinkle with crushed pistachios for garnish.

12.Serve the Ramadan Qatayef warm and enjoy the delightful combination of sweet cheese and syrup!