Ingredients:
– 4 cups of warm water
– 1 1/2 c of fine semolina
– 1 1/2 cup flour
– 2 tablespoons sugar
– 1 1/4 tsp baking powder
– 1 teaspoon yeast

In a blender only, add in the water sugar and yeast and blend together. Now you add in the rest of the ingredients slowly until all is incorporated. Blend for three minutes straight. Let the mix rest in the blender for a few minutes. Preheat a nonstick skillet on the stove on medium heat. I do not recommend using a textured griddle at all, if you can find a smooth top griddle feel free to use that as well. Pour the batter into a teapot, pancake dispenser or use a ladle. Pour the desired size a katayef into the skillet and wait for the top to dry. The top should be nice and bubbly but not raw. Place the cooked the katayef flat smooth side down on a towel while you cook the other ones. as they start to cool you can put them bubbly side facing each other covered with a towel. Once they have cooled feel free to fill them with any feeling of your choice. I like to fill mine using a mixture of sweet cheese and whole milk mozzarella I close them like a crescent and I pan fry them and vegetable oil. Once they are nice and golden I dip them in simple syrup and I serve them hot.
Sahtain! Cookwithdena