Arabic sweets

Special Sweets accessible to everyone

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Posted by [email protected] on June 11, 2011 at 10:02 AM

Katayef is the traditional sweet that is made during the Holy month of Ramadan. It's well known in all Arab Countries. It is really simple to make, and as long as they are pinched closed, they should come out great!!



  • 6 cups of flour
  • 1 teaspoon of yeast (ferment)
  • 6 cups of milk3 cups of fresh Kushta cream
  • 3 cups of home made kushta
  • 3 cups of minced walnut
  • 1 cup of powdery sugar
  • 1 tablespoon of rose water
  • 2 tablespoons of orange-flower water
  • 1/2 cup of lemmon jam
  • 1/2 cup of fine pistachio
  • 6 cups of frying oil
  • 3 cups of Syrup


Mix the flour, yeast (ferment) and the milk until you get a soft and combined dough. Keep it aside until it gets double the size. Fill the pouring bad (that has a steel head) with part of the dough. Start pouring small circles on a steel pan you have put on the fire. You can make the circles as big or as small as you like. After 1 minute of pouring the circles turn the Katayef to the other side for 2 seconds and then we take them off the steel pan. Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water. Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef . Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef. You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each. Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough. Fry the filled Kateyef with the oil until it gets a golden color. Take them out and put them in the Syrup for few minutes. Take them out of the Syrup and serve them hot

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