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Crispy Katayef with Lemon Syrup

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dessert Egyptian
Crispy Katayef with Lemon Syrup
Ingredients
  • 1 1/2 cups water
  • 1 cup white sugar
  • 1 teaspoon fresh lemon juice
  • 1 (8 ounce) container ricotta cheese
  • 1 teaspoon cornstarch
  • 2 1/2 cups all-purpose flour
  • 1 1/2 (.25 ounce) envelopes active dry yeast
  • 3 cups water
  • 3 cups oil for frying
Instructions
1
Combine water, sugar, and lemon juice in a saucepan over medium heat, stirring constantly until the mixture thickens and becomes syrupy; let it cool down.
2
In a separate bowl, blend ricotta cheese with cornstarch until well combined; set aside to wait.
3
In another bowl, whisk together flour and yeast. Gradually add water 1 cup at a time, stirring vigorously to eliminate lumps until the mixture reaches a smooth, pourable state; allow it to rest for 1 hour.
4
Heat a skillet over medium heat and prepare the frying surface. Using a ladle, pour 2 to 3 ounces of batter into the skillet in a circular motion, forming a round shape; each katayef shell is complete when the top surface is dry and the bottom edge has a light brown hue.
5
Fill each shell with an equal amount of cheese mixture, then fold one edge over the filling and seal it into a semi-circle shape by pinching along the edges.
6
Heat oil in a small saucepan over medium heat and prepare for frying. Fry katayef shells in the oil until crispy and lightly browned; then, immerse them in the syrup to coat; serve immediately.