Kamal Al-Faqih

Mini Lebanese Half-Moon Pancakes with Walnuts

Katayef bi Jouz (ka-tie-if bee jouz)

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Preparation info

  • About

    30

    Half-Moons

    • Difficulty

      Medium

Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

To prepare mini Lebanese pancakes with walnuts for Mini Lebanese Pancakes with Cream. Prepare only the pancakes then fold them around a delicately flavored filling of ground walnuts as described below.

Ingredients

For the Pancakes with Walnuts

  • 1 recipe syrup
  • 1 recipe pancakes
  • 3 cups finely ground walnuts (about Ā¾ pound)
  • 4Ā½ tablespoons sugar
  • 1Ā½ tablespoons mazaher (orange blossom water)
  • 2 tablespoons finely ground (unsalted) pistachio

    Method

    To Prepare the Pancakes with Walnuts

    Prepare the syrup and set it aside.

    Combine the walnuts and sugar in a bowl. Stir in the mazaher; use the back of a spoon to mix and press the mazaher into the mixture until evenly blended and the nuts seem damp.

    Holding a pancake in your hand, with the browned side against your hand, place 2 teaspoons walnut mixture in the center of the pancake. Gently fold the pancake over the filling and press the edges together, sealing the nut mixture inside the half-moon shape. Repeat with the remaining pancakes. Transfer to a serving platter and sprinkle ground pistachio over the top. Cover and store at room temperature until ready to serve.