The preparation of Arabian pancakes is different from our usual recipes. The pancakes have an unusual triangular shape. The yeast dough ripens for only half an hour, the pancakes are baked small, no more than a coffee saucer, and brown only on one side.
For the dough: 200 g of flour, 250 ml of milk, 120 ml of water, 2 teaspoons of sugar, 1 teaspoon of baking powder, 1 teaspoon of dry yeast.
For the filling: 200 g of cottage cheese, sugar to taste, vanillin, strawberries.
Pour warm water into the bowl. Add sugar and yeast, mix well and leave for 10-15 minutes. Add warm milk to the mixture. Gradually add sifted flour and baking powder. Mix everything well and leave for another 20 minutes.
Heat a frying pan well, grease with sunflower oil (just grease, not pour oil). Pour 2 tablespoons of dough into the center of the pan, straighten the pancake into a round shape with a spoon. Fry the pancake on one side only, until the surface of the pancake is dry, but not overdried.
Prepare the filling in advance. Mix cottage cheese with sugar and vanilla. Finely chop the strawberries. Put one teaspoon of cottage cheese and strawberries in the middle of the pancake. We form the pancake into a triangle and pinch the edges well.
The pancakes are glued together on the non-fried side. Arabian pancakes-Qataf are ready and ready to serve!
Qataf is a popular Arabian dessert. The filling is mostly sweet. But you can use any filling - meat, fish, mushroom or cheese.
