Qatayef (Stuffed and Fried Pancakes)

Ingredients

For 6 servings

• •6 ounces (170 g) Nabulsi or fresh Mozzarella cheese, cut into approximately 1/4-inch pieces (see notes)
• •Pinch mastic crystals, optional (see notes)
• •3 /4 cup (80 g) walnuts, finely chopped
• •2 1/2 tablespoons (32 g) golden raisins
• •1 1/2 tablespoons (20 g) sugar
• •1 1/4 teaspoons cinnamon
• •4 c. à café (20 ml) orange blossom water
• •1 /8 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• •65 g (1/2 cup) all-purpose flour
• •20 g (2 tablespoons) finely ground semolina
• •13 g (1 tablespoon) granulated sugar
• •1 /4 teaspoon active dry yeast
• •1 /8 teaspoon Diamond Crystal kosher salt: for table salt use half as much by volume
• •160 ml water , heated to 110℉
• •1 /8 teaspoon baking soda
• •Neutral oil such as vegetable oil for frying
• •1 tasse (7 ounces; 200 g) granulated sugar
• •1 /2 cup (120 ml) water
• •2 c. à soupe (30 ml) orange blossom water
• •1 c. à café (5 ml) fresh lemon juice
• •1 c. à soupe finely chopped raw pistachios, optional

Method

1. 1.For the Cheese Filling: If using Nabulsi cheese, rinse and drain cheese: In a large bowl, submerge Nabulsi cheese with 1 inch boiling water. Let soak for 1 1/2 hours, changing with fresh boiling water once halfway through soaking. Alternatively, place cheese in large bowl, cover with room temperature water by 1 inch, and let soak for at least 8 hours or up to 14 hours, changing water once every two hours for the first 8 hours. Using fine-mesh strainer, drain cheese well, squeezing out excess water, and finely chop it. If using fresh mozzarella cheese, omit soaking and draining and just finely chop cheese. In a bowl, combine cheese with mastic gum, if using.
2. 2.For the Walnut-Raisin Filling: In a small bowl, combine walnuts, raisins, sugar, cinnamon, orange blossom water, and salt.
3. 3.For the Qatayef Batter: In a large bowl, whisk flour, semolina, sugar, yeast, salt, and water. Cover with plastic wrap and allow batter to sit at room temperature until mixture is bubbly and foamy with a watery ring appearing around edges, 1 1/2 to 2 hours (depending on kitchen’s temperature).
4. 4.For the Syrup: While qatayef batter sits, in a small saucepan, combine sugar and water, and bring to a simmer over medium heat. Cook, adjusting heat as needed to maintain a simmer and stirring occasionally, until syrup reduces to about 3/4 cup and thickens until it coats back of a spoon, about 8 minutes. Stir in orange blossom water and lemon juice and continue tosimmer for 30 more seconds; set aside.
5. 5.For Cooking the Qatayef: Line a rimmed baking sheet with parchment paper and set aside. When ready to cook, in a blender or using an immersion blender, add baking soda to rested batter and blend until combined. Heat a large nonstick skillet over medium-high heat until a splash of water beads and sizzles on contact, about 3 minutes. Wipe off any remaining water, then reduce heat to medium-low. Using a 2 tablespoon (1/8 cup) measuring cup filled to the top or a 1/4 cup measuring cup filled halfway, pour three 2 tablespoon portions of batter into skillet, letting each portion spread into a circle approximately 4 inches in diameter, leaving space between each pancake to prevent them from sticking. Cook until batter is dry on top and undersides are golden (small holes will start forming around the edges almost immediately and will gradually spread across the qatayef), 1 to 2 minutes. Do not flip qatayef during cooking. Transfer qatayef to prepared baking sheet. Cover with clean kitchen towel to prevent qatayef from drying. Repeat with remaining batter, lowering heat if qatayef start to get too dark. You should have 8 qatayef total. If not using right away, let cool, then cover qatayef tightly with plastic wrap and set aside at room temperature for up to 3 hours.
6. 6.To Fill Qatayef: Place about 1 tablespoon plus 1 teaspoon of either cheese or walnut-raisin filling in center of the bubbly side of each qatayef. Fold qatayef over itself and pinch the top middle edges together to seal, then continue pinching along the edges to close completely to form a half-moon shape. Use fingers to keep the filling from spilling out. Ensure edges are thoroughly sealed. Return to prepared baking sheet when filled.
7. 7.For Frying the Qatayef: Set a wire rack inside a rimmed baking sheet and line rack with a double layer of paper towels. In a large Dutch oven, fill with oil to measure 1 1/2 inches deep and heat over medium-high heat to 350°F (177°C). Meanwhile, gently reheat syrup over medium-low heat until warm to the touch; place in medium bowl and set aside.
8. 8.Once oil reaches temperature, carefully add qatayef to hot oil, and fry, using a spider skimmer or slotted spoon to flip qatayef halfway through, until golden brown on both sides, about 2 minutes total. Transfer qatayef to prepared wire rack and use a slotted spoon to immediately dunk them into the syrup until they're soaked through, about 30 seconds, flipping qatayef midway through. Transfer dipped qatayef to serving platter and top with pistachios, if using. Serve.