Katayef

Ingredients

1 teaspoon yeast

3 / 4 cup sugar

1 / 2 cup warm milk

1 / 41 cup flour

1 cup water

         Oil for fat

Of filler

Crushed nuts (peanuts or walnuts)

Fresh cream, for stuffing

Qatar (sherbet)

Heavy oil for frying

Way
- dissolved yeast with the sugar in warm milk, leave for 5 minutes to react.
 - Mix flour and baking powder in a deep bowl, add yeast mixture, stirring.
 - Add water gradually, stirring until homogenous dough ingredients consisting Lane.
- Cover the mixture and placed in a warm place and leave for about 45 minutes until double in size, and brewing.
- heated frying pan (thick), well, paint the little amount of oil and pour a tablespoon of the mixture, leave for about 3 minutes until brown without the volatility on the other side, (katayef cook on one side only).
 - When you put the mixture in the skillet bubbles appear within the disk, and this is evidence of the success of the fermentation process, and must maintain the temperature so as not to cook quickly and remain bottom of the liquid from the top, or the temperature low so that the seat disk is not cooked.
- crushed nuts mixed with the diameter (Sherbet) and fillings katayef (so that the terms of the non-cooked inside) and close tightly to form a half circle.
 - fried in heavy oil temperature 160 degrees Celsius, stirring from time to time so take the brown on both sides.
 - placed inside Sherbet (diameter) so completely covered, then drain excess of the diameter and stacked on a serving plate.
Qatayef of Cream and Pistachio
- katayef to close the CD-thirds - of the organization is not cooked - so that the funnel-shaped.
 - put the amount of a tablespoon of fresh cream, decorated with a little crushed pistachio jam or roses. Repeat steps with the rest of the amount of katayef.
- stacked in a plate and served with the country.