Cataief birds - Cataief assafir specific to Ramadan
Cataief Pasarele – The Sweet Delight of Ramadan
Cataief pasarele, a delicious and traditional specialty during Ramadan, is a dessert that not only delights the taste buds but also brings a festive touch to every meal. These small pastries, with a diameter of about 4-5 cm, are filled with cream or date paste, offering a perfect combination of textures and flavors. In this recipe, I will guide you step by step to achieve the tastiest cataief pasarele, perfect for enjoying with family and friends.
Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 20
Ingredients for the dough:
- 1 cup of water
- 1 cup of flour
- 1/2 cup of semolina
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of rose water (optional, for a delicate fragrance)
Ingredients for the filling:
- 200g of cream or 200g of date paste (the dates should be soft and pitted)
- 1 tablespoon of sugar (if using date paste)
- A pinch of cinnamon (optional)
Ingredients for the syrup:
- 1 cup of sugar
- 1 cup of water
- 1 tablespoon of lemon juice
- 1/2 teaspoon of rose water (optional)
Preparation method:
1. Start by preparing the dough. In a large bowl, combine the flour, semolina, baking soda, and salt. Gradually add the water, stirring continuously to avoid lumps. If you like, you can also add the rose water for extra flavor. Mix well until you achieve a smooth and slightly liquid consistency. Let the dough rest for 15 minutes.
2. Meanwhile, prepare the filling. If you choose cream, you can add a splash of vanilla for a more intense flavor. If using date paste, blend the dates with sugar and cinnamon in a food processor until you get a smooth paste.
3. In a non-stick pan, heat a small amount of oil over medium heat. Using a ladle, pour a portion of the dough into the pan, forming circles of about 4-5 cm. Cook each circle for 2-3 minutes until bubbles appear on the surface, then flip them and cook for another 1-2 minutes. Repeat this process until you finish the dough. Place the cataief pasarele on a platter to cool.
4. For the syrup, combine sugar, water, and lemon juice in a pot. Simmer over low heat for 10 minutes, stirring constantly until the syrup becomes slightly viscous. Add rose water if desired, and let it cool.
5. Once the cataief pasarele have cooled, fill each circle with cream or date paste, fold them in half, and seal the edges by gently pressing.
6. Serve the cataief pasarele warm, drizzled with sugar syrup, and enjoy with your loved ones!
Helpful tips:
- Make sure the pan is well heated before pouring the dough to achieve the perfect texture.
- You can experiment with various fillings, such as nuts or cream cheese, to customize the dessert to your liking.
- These cataief pasarele are delicious even cold, so feel free to prepare them in advance.
Cataief pasarele are more than just a dessert; they represent tradition and the joy of being together. I invite you to try them and bring a touch of magic to your kitchen!
Cataief Dissolve the yeast and sugar in 4 tablespoons of warm water. Put the flour in a bowl with the salt and add the yeast; gradually add the rest of the water while mixing with a spoon. Cover with a kitchen towel and let it rest for an hour until it rises and bubbles form on the surface. Grease with a little oil (like for pancakes) and place a non-stick pan on the stove. Put a tablespoon of the dough mixture. Bake until the bottom turns golden; it only bakes on one side, leaving the surface full of air bubbles. Remove the pancakes to a plate and let them cool. During Ramadan, I do not prepare cataief at home; it is made fresh daily at pastry shops, saving time. Sugar Syrup Boil water and add the remaining ingredients. Let it boil until it thickens, reaching a consistency similar to honey. Add rose water for extra flavor. Cataief with cream Press the edges of the pancakes halfway and fill them with cream. Do not close completely. Arrange on a plate and decorate with candied cherries, ground pistachios, jam, or date syrup. Serve immediately; they can be sprinkled with a little sugar syrup if you want them sweeter. Cataief with date paste Place a small amount of date paste on each pancake and close it by pressing the edges well. Fry in the pancake pan in oil until golden, then dip in the sugar syrup. Remove from the syrup with a slotted spoon to drain excess syrup. Place on a plate and serve warm. Enjoy your meal!
Ingredients: For kataif: 1 and a half cups of flour, 1 and a half cups of water, 3/4 teaspoon of dry yeast, 1 teaspoon of sugar, a pinch of salt, corn oil for greasing the pan. Or: kg of pastry kataif. For the cream filling: 2 cans of Nestle cream with honey flavor. For the date filling: 100 grams of date paste. For the sugar syrup: 1 cup of water, 2 cups of sugar, 2 teaspoons of lemon juice, 1 tablespoon of rose water, 1/2 teaspoon of vanilla essence. For decoration: candied cherries, pistachios, fruit jam (strawberry, lemon, orange), date syrup.
