RAMADAN KATAIF

Ingredients

1 package of Kataif – 12 pieces
2 tablespoons of dry coconut granules
2 tablespoons of dry yellow raisins
2 tablespoons of dry currants
2 tablespoons of chopped walnuts or almonds or pistachios
1 ½ cup of vegetable oil for frying

Syrup

1.5 cup of sugar
1.5 cup of water
teaspoon of lemon juice

Preparation:

Mix the dry ingredients in a small mixing bowl. Open and lay flat the kataif on a hard surface. In one round pocket (resembles a pancakes) place a teaspoonful of the filling in the middle. Fold the pocket in half and press the edges firmly until both ends stick together, sealing the edges.

Continue to do this till all the kataifs are filled with the mixture, folded and pressed closed. In a deep frying pan, heat the vegetable oil and begin to fry the stuffed kataifs about 1 minute to 2 minutes on each side until golden brown on each side.

Lay several pieces of paper towel on a plate, place each cooked kataif on the top of the paper towel to absorb the excess oil.

In the mean time, in another deep cooking pot prepare the simple syrup. Bring the sugar and water, added teaspoon of lemon juice to a boil about 20 – 25 minutes.

Once the kataifs are cooked and slightly cooled, dip them individually into the simple syrup and let sit for about a 1 minute, allowing the kataifs to absord the simple syrup. Continue to do this till all of the pieces are dipped into the simple syrup.

Remove from syrup and plate on a serving dish. Serve warm or at room temperature.

kataif RAMADAN KATAIF