Qatayef with Ricotta Cream Filling and Poached Apricot.

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apricot, arab pancake, homemade qatayef, middle eastern recipes, poached apricot, qatayef, qatayef filling, qatayef recipe, ramadan sweets, ricotta cream ricotta filling, ricotta recipes, sweet filling, sweet ricotta, sweets, قطايف منزليه, كريمة جبنة الريكوتا, حشوات للقطايف, ريكوتا, طريقة عمل عجينة القطايف

Qatayef is a very popular Ramadan related Middle Eastern sweet.

No Ramadam days pass by without making Qatayef, every household must make Qatayef sweets during ramadan.
As we are in the last day of Ramadan, I will end up Ramadan this year with Qatayef recipe. Tomorrow will begin posting some Eid cookies and sweets recipes.
As many blogs shared their recipe of Qatayef, I have my version too.
Qatayef is Arabs’ Ramadan stuffed pancakes. First, the batter stirred together, it’s very close to pancake recipe, then put into a hand – held funnels and pour the batter in spurts onto a hot griddle.

In Middle East, Qatayef selling stands are spreading on the sides of streets and bakery shops once Ramadan begin. Most houses don’t make Qatayef at home, they buy it ready made patties, but they enjoy making the different fillings for it, from nuts to cheese to cream or Qashta (clotted cream).
Qatayef once filled, can be baked or fried unless you are making Asafiri. Qatayef Asafiri known for it’s smaller size than the regular Qatayef patties, which then filled with Qashta (clotted cream) and eaten with some drizzle of honey on top or some sugar syrup.

Today I’ll share a Ricotta Whey Qatayef with Ricotta Cream filling and Poached apricot. It’s not like the traditional recipe for Qatayef Asafiri, as I used the Ricotta whey to make the dough, then added the Ricotta cheese with table cream to make the cream filling instead of the traditional Qashta filling. For a bonus, I topped the Qatayef with poached apricot.

Qatayef Patties

Ingredients:

• 2 cup white Flour
• 1/2 cup semolina flour
• 1 teaspoon Instant Yeast
• 1 teaspoon Baking Powder
• 1 Tablespoon Sugar
• 1 1/2 Cups Water

Directions:
1- Mix all dry ingredients together.
2- Slowly add the warm water or whey (if using) and continue mixing. Keep adding water to the mix until it reaches a liquid form that is suitable for pouring.
3- Cover and place the mix in a warm place to allow it to ferment. It took about 20 minutes, but depending on the temperature of your kitchen it might take a bit longer.
4- In a hot skillet, pour about 1/4 cup of the batter and cook on one side only until the top forms bubbles that burst and gets dry.
5- Place the cooked cakes on a clean, dry towel and let cool for 10 minutes before you start filling them.

Ricotta Cream Filling

• Use half of the ricotta from this recipe
• 3 tablespoon honey
• 1 tablespoon orange water blossom
• 1 can Nestle table cream or Qashta

1- In a bowl, add the honey and the orange water to the ricotta cheese.
2- With a blinder, smooth the cheese until it’s soft and creamy.
3- Add the whole can of the table cream, mix together very well.

Poashed Apricot

Ingredient:

• 2 cups castor sugar
• 1 1/4 cup water
• 1 teaspoon lemon juice
• 1 cinnamon stick
• 1 tablespoon orange blossom water
• 1/2 Lb firm apricots

1- First make the syrup. In a pan, bring water and sugar to boil. Add the cinnamon, lemon juice and orange blossom water. Let simmer all together at low heat.
2- Cut the apricots in half and remove their kernels. Place all in the syrup pan and slowly bring to the boil for 1-2 minutes.
3- Remove from the heat and allow the apricots to cool in their syrup.

To assemble the stuffed Qatayef:

1- take the Qatayef patty, with your finger tips close half of the patty, making space on the other side to put the filling.
2- spoon the ricotta cream filling into each Qatayef patty.
3- top with apricot halves, then sprinkle some apricot syrup on top, and then crushed pistachio for decoration.

طريقة عمل عجينة القطايف

 او عرق الجبنه من وصفة الريكوتا الموجوده هنا 1 1/2 كأس ماء
ربع كأس سكر
1/2 كأس سميد
2كأس دقيق
1 ملعقة صغيرة بيكنج باودر
1 ملعقه صغيره

طريقة عمل القطايف العصافيري:

– توضع جميع مقادير العجينة في الخلاط وتخلط جيدا ثم تترك لمدة نصف ساعة.
– يسخن صاج على نار متوسطة ثم تصب العجينة على شكل دوائر صغيرة وتترك
حتى تتحمر ( على وجه واحد من الأسفل ) .
– تحشى القطايف بالقشطة وتغلق بالضغط عليها مع أبقائها مفتوحة من أعلى.
– ترش بالفستق ويصب عليها العسل أو الشيرة وتقدم مع القهوة

لعمل حشوة كريمة الريكوتا
1/2 مقدار جبنة الريكوتا من هذه الوصفه هنا
3 ملاعق كبيره عسل
1 ملعقه كبيره ماء الزهر
علبة واحده من نستله كريم او قشطه
باستعمال الخلاط نطحن الجبنه بعد اضافة العسل والماء الزهر عليها حتى تصبح طريه وكريميه ثم نضيف القشطه ونخلطها جيدا

لعمل كمبوت المشمش
2 كوب سكر
1 كوب ماء
عود قرفه
1 ملعقه كبيره ماء زهر
ملعقه صغيره عصير ليمون
1/2 باوند مشمش
اولا نعمل قطر باضافة السكر والماء ونتركه يغلي زنضيف له القرفه وماء الزهر والليمون
نتركه يغلي على نار هادئه
نقطع المشمش انصاف وضيفها الى القطر نتركه يغلى بهدوء على نار خفيفه لدقيقتين تم نتركه بالقطر حتى يبرد تماما

لعمل القطايف العصافيري المحشيه بكريمة الريكوتا والمشمش المحلى

نقفل نصف القطايف نحشيه بملعقه صغيره من الكريمه ونصف حبه من المشمش على وجهه نزينه بالفستق وبعض القطر من المشمش المحلى

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Biscuits For Every Meal : The Daring Bakers January Challenge.

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Appetizer & Sides, apricot, apricot biscuits, Baking, biscuits, breakfast scones, cambil cream of chicken soup recipes, cheddar biscuits, cheddar garlic biscuits, Chicken, corn, corn and chicken chowder, corn soup, creamy corn and chicken soup, daring bakers, daring kitchen challenge, fan tan rolls, herbed biscuits, light lunch, scone, Soup, sweet biscuits, tea time biscuits

Blog-checking lines: Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

It only took me 25 minutes to get these fluffy and tasty biscuits from the fridge to your table. Which is the most thing I adore about making these all the time, and whether it’s for breakfast, snacks or even for lunch these are very welcome in my family.

The recipe was given by Audax was very successful, I followed every step in the recipe, I really like it. I played with the flavours and added a little to the original. Very special thanks to Audax Artifex for sharing these awesome recipes and dedicated her tries to get the best of the biscuits recipes.

actually, I made two kinds of biscuits, and hoped to make more but as always, the time is my big problem.

The savory one which is the Buttermilk Cheese and Garlic Biscuits. Mmm! Warm and cheesy biscuits are a snap to make, and it went very well with the warm chicken and corn cream soup. That was a superb for satisfying light lunch meal. In the biscuit batter I used grated cheddar cheese, garlic powder and sprinkle of dried parsley leaves, Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the parsley. For a browner crust, brush the tops of the biscuits with melted butter after baking, it’s also intensify the butter flavour in the biscuits.

The other kind is the sweet biscuits-Stacked Apricot Biscuit. Tender and slightly sweet, these treats are perfect for afternoon tea, and perfect  for breakfast as will. Serve with softly whipped and sweetened whipping cream, or even a your choice of jam.

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Cheddar and Garlic Herbed Biscuits

For the original recipe check audax recipes here

When the weather outside gets chilly, nothing beats this hearty chicken and corn cream soup, complete with freshly baked flaky buttery biscuits.

1 cup plain (all-purpose) flour
2 teaspoons fresh baking powder
1\4 teaspoon baking soda
¼ teaspoon salt
4 tablespoons frozen grated butter (or a combination of lard and butter)
1\2 cup cheddar cheese , shredded
1\4 teaspoon garlic powder
1 tablespoon dried parsley
about ½ cup cold buttermilk
optional 1 tablespoon buttermilk, for glazing the tops of the scones
1 tablespoon melted butter, to glaze after baking

Directions:
1. Preheat oven to very hot 450°F

2. Triple sift the dry ingredients into a large bowl.Add the cheese , dried parsley, and the garlic powder (If your room temperature is very hot refrigerate the sifted ingredients until cold.),
3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

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Corn and Chicken Cream Soup

3 chicken tenders, cut into small cubes
1\4 cup chopped onion
1 tablespoon butter
1 can cream of chicken soup
2 cups water
1 cup frozen corn kernels
1\4 cup shredded cheddar cheese
1 tablespoon cream cheese
1 teaspoon dried basil leaves

In a large pot over medium heat, combine the onion, butter or margarine, and the minced chicken. Saute for about 1-2 minutes, then add the corn kernels, sauté for about 5 min more.
Add the cream of chicken soup, water, salt and pepper. Add in the cheddar cheese, whisk in the cream cheese and allow to heat through. Add the herbs, Stir together, test the taste and serve.

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Apricot Biscuits

Stacked biscuits, baked in muffin cups and sweetened or not, make an attractive opener for a feast.

2 cups all-purpose flour
2 teaspoons baking powder
1\4 teaspoon baking soda
1/4 teaspoon salt
2\3 cup dried apricot, cut into small pieces
1\2 teaspoon finely grated lemon peel
2 tablespoon granulated sugar
1/4 cup shortening
3/4 cup fat-free milk
turbinado sugar (row cane)to sprinkle on the top
cinnamon (optional)
1 tablespoon melted butter for the top and between the folds

Preheat oven to 410 degrees F. Stir together flour, baking powder, baking soda, and salt in a large mixing bowl. Add in the dried apricot, the granulated sugar, and the lemon peel. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.

Knead the dough gently for 10 to 12 strokes on a lightly floured surface. Divide dough in half. Roll one portion into a 12×10-inch rectangle. If desired, sprinkle turbinado sugar and cinnamon over rectangle. Cut rectangle into four 12×2-inch strips. Cut into each strip into 4 square. Stack the strips one on top of the other. Place stacks, edge-side down, in greased muffin cups. Repeat with remaining dough.

Bake in preheated oven for 10 to 12 minutes or until golden. Serve warm with cream cheese or apricot jam.

Appricot Marmalade

Tags

Appetizer & Sides, apricot, Dessert, fruit reserve, gift ideas, marmalade

Isn’t it the season for apricot now?
Why not go grab some and let’s do some marmalade?
Ah summer is full of goodies, apricot, peaches, plums, cherries. And the first thing I like to do with all of these fruits is to stock up my pantry with the jam and marmalade for those days don’t get such fruits.

I have a good memories of my moms apricot jam, it was the best I ever ate. It was and still my favourite, Sweet, sour, thick, super aromatic.

The homemade marmalade makes a great gift idea along with some crackers and cream cheese, I already gave tow friends of mine a basket of these and they were very happy with it.  Even my friends whom I gifted her some marmalade, since she always use the store-bought, said the homemade is better.

When you prepare the apricot, wash it and put it on a clean towel to dry, pit and cut it into small pieces, then weigh it. the amount in this recipe will make at least 3 jars.
The most important step in making marmalade is sterilizing the jars, mom used to put the jars with their leads in a big pot of simmering water and wait 5 minutes. But my way is to put the jars in the dish washer on high heat and hot air drying, or any water in the jar can be dried with clean towel.

Apricot marmalade

1 kilo apricot (washed, dried, pitted, and cut)
5 cups sugar
drops of lemon juice

After washing the apricot, dry it with clean towel, cut it in half and take of the pits inside, then cut it to small pieces, put the apricot in a pot that size double the amount of the apricot, to leave room for the apricot when boiling. Add the sugar, cover it and leave it over night in the fridge.
The next day, stir the apricot with its own formed syrup, put the pot on medium heat and let it boil, after boiling lower the heat to low, count half an hour, check every while and stir.

You will notice a white frothy surface on the marmalade, take it off, test the thickness of the marmalade. Add a few drops of lemon juice let it simmer for more 2-3 minutes and turn off the heat, let set for 5 minutes.
Spoon the marmalade into the jars while it is hot, cover it and keep it in room temperature.