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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool. | 2. Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside. | 3. Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour. | 4. Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned. | 5. Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges. | 6. Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	cups		0.0	0.0	0.0	0.0
white sugar	1	cup		774.0	199.96	0.0	0.0
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
ricotta cheese	1	container		-	-	-	-
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
purpose flour	2 1/2	cups		-	-	-	-
yeast	1	1/2		11.1	1.2252	1.4328	0.054000000000000006
water	3	cups		0.0	0.0	0.0	0.0
oil	3	cups		5387.4	0.0	1.722	611.802

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.