During the month of Ramadan, the challenge of choosing daily iftar meals for those who are fasting increases, especially in light of the economic hardships affecting many countries in the region, particularly Syria and Iraq, as well as the limited availability of ingredients needed for dishes in European host countries.
Over the course of 30 days, Al-Hal Net brings you 30 recipes from the best of Syrian and Western cuisine, featuring secret techniques and distinctive flavors shaped by the special touches of Chef Sham Al-Aseel and Chef Dalal Hannawi, who are sharing them with Al-Hal Net’s readers. Today’s recipe is “Qatayef” with Chef Dalal Hannawi.
The basic ingredients are two and a half cups of flour and half a cup of semolina.
According to Chef Dalal Hannawi, the pan should have a thick base when the qatayef batter is poured in, and the heat should be kept very low.
Chef Dalal Hannawi told Al-Hal Net that the dry ingredients (the flour and semolina) should be placed in the blender with two tablespoons of sugar, two teaspoons of baking powder, and one teaspoon of vanilla, mahlab, or orange blossom water, along with a chickpea-sized amount of the frying/leavening ingredient.
A pinch of salt and one tablespoon of milk powder are also added to the blender. Meanwhile, half a teaspoon of yeast and one tablespoon of sugar are added to 750 grams of water. These are then added to the dry ingredients and blended for 5 minutes. The blender is turned off for 2 minutes, then the mixture is blended again for 5 minutes. The batter is left to rest for half an hour, after which it is ready to be poured into the pan, which should be heated over low heat for 10 minutes.
