Kataf - arabian pancakes

Kataf - Arabian pancakes

It is believed that the birthplace of pancakes - Russia, but other countries claim this title: kataef - Arab pancakes - this confirmation. And in fact: pancakes, cooked according to this recipe, resemble traditional Russian yeast pancakes. That's just a filling for pancakes is a bit unusual - custard. The recipe for cooking such pancakes with custard I found on the YouTube channel video. I decided to share it with you - soon the Shrovetide week and delicious, melting in the mouth sweet pancakes will appreciate both old and small.


For the test:

  • 1 cup of flour;
  • 1 cup of milk;
  • water - 0.5 cup;
  • sugar - 1 teaspoon;
  • dry yeast - 0.5 teaspoon;
  • baking powder for the dough - 0.5 teaspoon.

For cream:

  • 1 cup of milk;
  • 1 glass of cream;
  • starch - 4 tablespoons;
  • water for diluting starch - 3 tablespoons;
  • white bread without crust - 3-4 pieces;
  • sugar - 3 tablespoons;
  • 0.5 tablespoons of perfume - rose water and orange water;
  • Pistachios ground (for decoration).

Arabian pancakes with custard. Step-by-step recipe

  1. The custard should be prepared in advance. In the saucepan mix milk, cream, add 4 slices of bread (1 cm thick), finely crumbled or grated, and sugar.
  2. To thicken, we need starch: we dilute it with a small amount of cold water and mix it.
  3. We put the sauté pan on the fire and heat the milk mixture until all the bread is gone (all the pieces of bread must dissolve).
  4. When the milk begins to soar, gently, with a thin trickle, pour in the diluted starch, stirring constantly.
  5. Warm the mixture further with constant intensive stirring until it thickens.
  6. We pour the cream into a separate bowl, let it cool down and add perfume - half the tablespoon of rose water and the water of the orange blossom. Stir well until completely cooled. Cover with a film (it must touch the surface of the cream, which prevents the formation of crust). We clean in the refrigerator for an hour (if possible - better clean at night).
  7. We prepare the dough for kataefs immediately before baking them.
  8. In warm water, add dry yeast and sugar, mix and let stand for 5 minutes (to better saturate the yeast with water). Then mix the whisk until the yeast dissolves completely.
  9. We add a glass of milk and flour mixed with a baking powder, mix the whisk so that there are no lumps (as well as ordinary pancakes). After kneading, leave the dough for 15-20 minutes so that the yeast is activated (wait until the dough rises, it is not necessary).
  10. We bake pancakes in a dry frying pan with non-stick coating, pour so much dough, so that the pancakes were about 9-10 centimeters in diameter. We bake on one side: on the other hand, the pancake must become dull, without a single wet patch (do not overdo it !!!). We arrange hot pancakes separately, so that they do not stick together. When cool, you can stack a pile.
  11. Ready to put the cream in a clean file folder (you can use a confectionery syringe), cut off the corner and with it we will fill the tubes from the pancakes.
  12. Of the pancakes, we make the tubules with a half protective (fold them in half and patch them half). Each tube is filled with a custard, sprinkled with ground pistachios and served to the table.

Ready-made pancakes in Arabic with custard are served with freshly brewed tea. As an option as a filling you can use sweet cheese or nuts (any, to your taste). The site "Very tasty" wishes you a pleasant appetite and invites you for new recipes for Shrovetide. And be sure to try the finest pancakes in milk and the recipe for the finest pancakes with holes - incredibly delicious!

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