Page 105 - ICE Today May - June 2020

Kataif Asaferi

Ingredients orange blossom water surface. Once it is not shiny on the surface and it is
For kataif: (makes around 15 of (optional) fully covered with bubbles, you know it is done. It will
them) Thick cream take about a min or so. Do not flip it.
1 cup all-purpose flour Ground pistachios Take the kataif off the heat, place them on a clean
1/4cup semolina kitchen towel and fold the towel over to cover them.
1/4 tsp yeast Method To assemble, once the kataif cools down, fold them
1/2 tsp baking powder In a bowl whisk together all into a half circle and seal it only halfway.
1 tbsp vegetable oil the dry ingredients and the Fill the pocket with the cream. Dip it in ground
1 tbsp sugar oil. Once it is all incorporated pistachios or sprinkle the pistachios over the cream.
1 tbsp orange blossom water well, start pouring in the
(optional) orange blossom water and To make the simple syrup:
11/2 cups of warm water warm water and whisk well Place the sugar, water and lemon juice in a pot and
(you may need 1/4 to 1/2 cup until you get a homogenous bring to a boil. Lower the heat and simmer for 5
more) mixture. Let it rest for 10 minutes. Turn off the heat and add the rosewater.
For simple syrup: mins. Heat a non-stick frypan Arrange the kataifs on a plate and serve with the
2 cups sugar and pour in 2-3 tbsp of the simple syrup.
1 cup water batter. The kataif should start
2 tablespoons lemon juice to bubble from the edges and
1 teaspoon rose water or then spread to the entire