Qatayef, the sweets that never fail during Ramadan. Recipe – Italian Cuisine

Qatayef, the sweets that never fail during Ramadan. Recipe


A typical dessert from the Ramadan period, but not only. A way to eat different but delicious crêpes

Every year, in a period that varies according to the Islamic calendar and the growing moon, the faithful to Islam do Ramadan. It is a month in which the first revelation of the Qur'an to Muhammad is commemorated thanks to the angel Gabriele, in which various abstinences are practiced, including that from food (liquids such as water included), from sunrise to sunset. Before and after you can eat, during the suhur and the FITUR but always with attention and moderation, without binging and with "tactical" foods, which help during fasting hours, such as low-salty foods, very rich in water and sugars. This is why on the table, among the desserts, there is never a shortage of qatayef, especially in Middle Eastern countries such as Egypt, Palestine, Lebanon and Syria.

During Ramadan

Often we hear people say "but how can they stay all that time without eating?". In reality, the first day is the most difficult: "Then the body gets used to it and every time, every Ramadan we remember that after all we need much less than what we are usually used to having, to consume". This is why the Ramadan period is lived with great joy and expectation; because it is the month in which the body cleanses itself, eliminates excess fats, returns to having a balance between availability and needs. During the only two meals, however, it is essential to eat properly, avoiding too salty or spicy foods and not exaggerating with the doses. In fact, in spite of what one might think, after a whole day without drinking and eating, you do not binge: both because moderation is one of the fundamental tasks, and to get used to the stomach and body of the absence of food. Although suhur and fitùr change from country to country, one of the most consumed foods, especially in the morning, are eggs, because they give energy and a sense of satiety throughout the day; in the evening, however, during the fitùr, it almost always starts with dates, which immediately give the sugar and energy that is needed. Fruit, such as watermelon which contains a lot of water and vegetables, are also very present, for the same reason. There is almost no shortage of cheeses either, but the important thing is that they are fresh and with little salt, just like the main ingredient of the qatayefs.

What are Qatayefs?

Qatayefs are Arab sweets that are always eaten during Ramadan, particularly in the Arab countries of the Middle East such as Egypt, Palestine, Lebanon and Syria. It's about dumplings present in numerous variants: they can remember the pancakes (with a diameter of about 5 cm), but also one crêpe or, when closed, some sweet ravioli. They are usually cooked in a non-stick pan on one side only (like crêpes), then stuffed with a cheese fresh a little sweet, Akkawi, or with cream, or with i dates; there can also many other ingredients such as walnuts, pistachios, sugar, honey, raisins, almonds, honey syrups, rose, cinnamon. Finally they are folded and eaten just like a crepe or pancake. In reality they are also closed as ravioli and then baked for a few minutes, as in the recipe we offer you.
The Qatayefs have an ancient origin, so much so that they already appear in a tenth-century Arab cookbook written by Ibn Sayyar al-Warraq which was first published as The book of dishes then how Annals of the kitchens of the Caliphs. Their name, which literally means to collect in Arabic, actually indicates the batter: for this reason it also refers to other desserts that have the same dough, the classic basic one of flour, water and yeast, to which sugar, honey or milk are added according to the various recipes. Well yes, since there are many ways to prepare the qatayefs. We relied on the recipe of Silvia De Marco, which comes directly from Palestine.

The recipe of the qatayefs

We chose the recipe with the dough of dates, easier to find in Italy than Akkawi, the perfect one for qatayef; you can still try with another similar cheese, the important thing is that it is fresh, light, a little sweet like ricotta or for the sweet tooth with cream, or even with a mix between the two.

Ingredients

For the dough
50 g 00 flour
50 g semolina
200 g durum wheat flour
50 ml milk
200/300 ml warm water
10 g brewer's yeast
1 tbsp sugar
salt

For the stuffing
200 g pitted dates
1 teaspoon ground cinnamon
sesame oil
butter
honey

Method

Make the batter by mixing the flour, semolina, sugar, baking powder and milk. Slowly add the water until a consistency similar to that of the crepes is obtained. Leave to rise for about 30 minutes.
In the meantime, prepare the filling: remove the date seeds and mash them, mixing them with the cinnamon (or alternatively the cheese or the cream).
After half an hour of leavening, pour the batter into a hot non-stick pan to form 15 cm diameter disks. Cook for a couple of minutes on one side only, and when the disks are money, remove them from the pan and fill them with dates (or with cheese or cream). At this point serve like this, or close them in half by lightly pressing the edge with your fingers and place them in a greased pan, brush them with oil or butter. Bake for 10 minutes at 180 degrees.
Serve these delicious desserts, excellent even cold, with decorations as desired such as honey or chopped pistachios.

Finally, it is very important to underline how today you can be faithful also by practicing more personal forms of Islam, who perhaps do not practice total fasting or who make some exceptions, but who do not call into question their faith. Indeed, there are many Muslims who eat something during Ramadan, but who in terms of respect and moderation are much more Muslims than many others, not only in this month, but throughout the year.

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