Desi Fiesta

International Desserts

Qatayef with Qishta Karsan Recipe | Middle Eastern Street Food

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Qatayef or Katayef is a middle eastern pancake dessert filled with pastry cream. This dessert is a famous middle eastern delicacy which served for Iftar during the ramadan fast. Every Iftar table will sure have this yummy delight to break the fast and get back the energy. These pancakes may look like any other pancake but they taste completely different. As a dessert they are so yummy and attractive as well. Katayef are prepared many ways and with different fillings in each middle eastern country. It tastes divine and so addictive. I have seen this in a street food show and came to know that they also made in the streets during ramadan. Like seasonal foods you can find these desserts made only during Ramadan either made at home or even sold in the streets.

I always have a hard time deciding the letter q, and am so glad to had found this recipe from here. These mini pancakes stuffed with cream pastry filling is a perfect dessert if you have a big sweet tooth, When I saw these first I was sure I have to make them as they looked so wonderful and I was sure they tasted divine as well, Indeed they do. I have followed the recipe as given with not a much of tweaking in the pancakes. For cream I made home made ricotta cheese ( Paneer + Milk) , the cream filling was a super hit. I made the fried version of qatayef as well with almonds  and sugar filling they tastes delicious too. Can’t believe it is just 8 more days to complete the marathon. I have been doing my regular cooking plus cooking for the marathon almost the same day it is so much fun. Hope you all are enjoying as well. Now let me quickly move to the recipe.

Q for Qatayeb with Qishta Karsan

Recipe Source : Xawaash 

Ingredients 

For Pancakes

  • All purpose Flour – 1 cup
  • Fine semolina/ sooji – 1 cup
  • Dry Instant Yeast – 1/2 tsp
  • Sugar – 2 1/2 tbsp
  • Salt – 1/4 tsp
  • Baking Powder – 1 tsp
  • Water – 2 1/2 cups

For White Pastry Cream

  • Milk – 1 cup
  • Ricotta cheese – 1 cup ( 1 cup  crumbled Paneer + 1/4 cup Milk )
  • Sugar – 3 tbsp
  • Corn starch – 3 tbsp
  • Butter – 2 tbsp ( Melted)
  • Orange Extract- few drops
  • Icing Sugar – For dusting

For Syrup

  • Sugar – 2 cups
  • Water – 1 cup
  • Lemon juice – 1 tsp
  • Rose essence – few drops

For Garnish 

  • Pistachios- Few Crushed

Method 

For Pancakes 

  • In a mixing bowl combine All purpose flour, Semolina, instant yeast,sugar,salt, baking pd and Mix well.
  • Add water and form a smooth batter , cover and let it rest for 30 mins.
  • After it gets 30 mins proofing time , Mix the batter well.
  • Heat a pan , slightly grease it and Pour 2 tbsp of the batter to form a circle.
  • These pancake are cooked just one side, Cook the pancakes till the pores are formed and the top dries out.
  • Cook the pancakes and place it in a napkin/ Kitchen cloth covered . This step is so important as to keep the pan cakes from getting dried.
  • Do the same to the rest of the batter and place them in kitchen cloth.Once they cool down transfer them to a ziploc.

For White Pastry Cream

  • In a pan Mix milk, corn starch,sugar and ricotta cheese.
  • Turn on the flame and cook them mixing constantly till they thicken up.
  • Once it starts thickening add butter and mix the cream well.
  • Turn of the heat and add rose essence to the cream and Mix well.
  • Dust some Icing sugar on top to avoid drying out in the top
  • Transfer it to a bowl after it cools down Refrigerate the cream till needed.

For Sugar Syrup

  • In a sauce pan heat sugar and water till they dissolve .
  • Add lemon juice and cook the syrup till it thickens up slightly.
  • Turn of the flame add rose essence and mix.

To Proceed 

  • Using a spoon scoop a tsp of the white pastry and place it over the cooked pancakes.
  • Seal the corners of the pancakes by pressing the edges together till 2/3 rd of the pancake.
  • Sprinkle some crushed Pistachios over the open side of the cream.
  • Pour some syrup on top and enjoy


5.0 from 9 reviews
Qatayef with Qishta Karsan Recipe | Middle Eastern Street Food
 
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Qatayef / Katayef is a mini pancake filled with white pastry filling, they are made is different variations. These are ramadan desserts made for Iftar table.
Author:
Recipe type: Street Food Recipes
Cuisine: Middle Eastern Cuisine
Serves: 20
Ingredients
  • For Pancakes
  • All purpose Flour - 1 cup
  • Fine semolina/ sooji - 1 cup
  • Dry Instant Yeast - ½ tsp
  • Sugar - 2½ tbsp
  • Salt - ¼ tsp
  • Baking Powder - 1 tsp
  • Water - 2½ cups
  • For White Pastry Cream
  • Milk - 1 cup
  • Ricotta cheese - 1 cup ( 1 cup  crumbled Paneer + ¼ cup Milk )
  • Sugar - 3 tbsp
  • Corn starch - 3 tbsp
  • Butter - 2 tbsp ( Melted)
  • Orange Extract- few drops
  • Icing Sugar - For dusting
  • For Syrup
  • Sugar - 2 cups
  • Water - 1 cup
  • Lemon juice - 1 tsp
  • Rose essence - few drops
  • For Garnish
  • Pistachios- Few Crushed
Instructions
  1. For Pancakes
  2. In a mixing bowl combine All purpose flour, Semolina, instant yeast,sugar,salt, baking pd and Mix well.
  3. Add water and form a smooth batter , cover and let it rest for 30 mins.
  4. After it gets 30 mins proofing time , Mix the batter well.
  5. Heat a pan , slightly grease it and Pour 2 tbsp of the batter to form a circle.
  6. These pancake are cooked just one side, Cook the pancakes till the pores are formed and the top dries out.
  7. Cook the pancakes and place it in a napkin/ Kitchen cloth covered . This step is so important as to keep the pan cakes from getting dried.
  8. Do the same to the rest of the batter and place them in kitchen cloth.Once they cool down transfer them to a ziploc.
  9. For White Pastry Cream
  10. In a pan Mix milk, corn starch,sugar and ricotta cheese.
  11. Turn on the flame and cook them mixing constantly till they thicken up.
  12. Once it starts thickening add butter and mix the cream well.
  13. Turn of the heat and add rose essence to the cream and Mix well.
  14. Dust some Icing sugar on top to avoid drying out in the top
  15. Transfer it to a bowl after it cools down Refrigerate the cream till needed.
  16. For Sugar Syrup
  17. In a sauce pan heat sugar and water till they dissolve .
  18. Add lemon juice and cook the syrup till it thickens up slightly.
  19. Turn of the flame add rose essence and mix.
  20. To Proceed
  21. Using a spoon scoop a tsp of the white pastry and place it over the cooked pancakes.
  22. Seal the corners of the pancakes by pressing the edges together till ⅔ rd of the pancake.
  23. Sprinkle some crushed Pistachios over the open side of the cream.
  24. Pour some syrup on top and enjoy

 
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Huevos Chilenos ( Ecuadorian Doughnut Holes) | Ecuadorian Street food Recipes

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Huevos Chilenos are an Ecuadorian street food doughnut which is found in all street food fairs and are usually served hot with some sugar rolled over them. These are very similar to doughnut holes from other countries, they do add eggs to this doughnuts traditionally I just skipped the eggs and just added some yeast and baking pd instead. The street vendors have a special equipment to make these doughnut holes which is cylindrical in shape and pipe coming directly above the hot oil this helps in shaping them perfectly. I am loving experimenting different doughnuts from around the world. Though they might be similar they vary by flavors, for example, Huevos Chilenos are fennel flavored traditionally.

Ecuador is located to the North West of South American, the country is known for its diverse landscapes. People here eat both veggies and meat in a balanced way The typical food here includes potato, rice, yuca, pasta, and bread.Doughnuts are a universal favorite and this cuisine has a street food doughnut which is very popular. I have already posted 2 of the famous recipes of Ecuador before for my past mega marathon Guaguas de pan ( sweet bread babies)and Llapingachos( Potato cakes with peanut butter sauce).Ecuadorean cuisine is incomplete without green plantain. They do have street foods like empanadas and banana chips / Plantain chips which also called patacones are some to name. Huevos Chilenos are doughnut holes a popular street food all over Ecuador, These are also called “Chilean eggs”. I have no clue why these are called Chilean eggs through this street food is from Ecuador and they don’t look like an egg as well. I tried to research but didn’t find any answer, it will stay a mystery till I find the reason. My hubby named this sweet bonda as the name was a task to pronounce 😛  I even made another recipe for letter h from Ecuador but I didn’t get to photograph it and I thought that is fine as I wanted to tweak the recipe more and make them again :).

Do check my post here , I have explained more about the country and the cuisine and two of its amazing recipe.

 

 

 

 

 

 

 

 

 

Theme ~ Street Food Recipes

H for Huevos Chilenos

Recipe Adapted from here

Ingredients 

  • All Purpose Flour – 2 cups
  • Milk – 11/2 cup
  • Dry Active Yeast -1 1/2 tsp
  • Yellow Food Color – Few Drops
  • Butter – 1 tbsp ( softened at room temperature)
  • Sugar – 1/4 cup + 1tbsp
  • Baking pd – 2 tsp
  • Fennel pd or Aniseeds pd – 1/4 tsp
  • Granulated Sugar – 1/2 cup
  • Oil – For Frying

Method 

  • In a lukewarm glass of milk add dry yeast and 1 tbsp sugar, Mix them well. Set it aside for 10 mins, so that the yeast gets activated.
  • After 10 mins once the yeast gets activated it gets frothy on the top. Mix them well.
  • In a bowl pour all-purpose flour, softened butter, sugar, baking pd, fennel pd and Mix them well.
  • Add the yellow food color too at this stage.
  • Pour in the yeast mixture little by little and make a soft dough. I didn’t add any eggs so these were not sticky.
  • Cover and leave the dough to proofing for 1 -2 hours.
  • After 2 hours the yeast reacts and dough the rises to double the volume. Remember to grease the bowl well and coat the top of dough with little oil.
  • Punch the dough and deflate the air, knead the dough well.
  • I rolled them with rolling pin and cut the dough with a round cookie cutter.
  • Heat oil in frying pan. Test the oil by dropping a small piece of dough it should come up immediately.
  • Drop the cut doughnut and fry them both side until golden brown.
  • Once fried in the oil, remove them using a perforated ladle and drop them on a plate of granulated sugar, coat the doughnuts with sugar all over.
  • Do the same for rest of the dough. Serve them warm, they taste best when they are warm.
  • Serve them as is or with a bowl of chocolate ganache as a dip.


5.0 from 8 reviews
Huevos Chilenos ( Ecuadorian Doughnut Holes) | Ecuadorian Street food Recipes
 
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Prep time
Cook time
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Huevos Chilenos is an Ecuadorian doughnuts also called as Chilean eggs are popular street food are found in any fairs or parties in Ecuador.
Author:
Recipe type: Street Food Recipes
Cuisine: Ecuadorian Cuisine
Serves: 15
Ingredients
  • All Purpose Flour - 2 cups
  • Milk - 11/2 cup
  • Dry Active Yeast -1½ tsp
  • Yellow Food Color - Few Drops
  • Butter - 1 tbsp ( softened at room temperature)
  • Sugar - ¼ cup + 1tbsp
  • Baking pd - 2 tsp
  • Granulated Sugar - ½ cup
  • Oil - For frying
Instructions
  1. In a luke warm glass of milk add dry yeast and 1 tbsp sugar,Mix them well. Set it aside for 10 mins , so that the yeast gets activated.
  2. After 10 mins once the yeast get activated it gets frothy on the top. Mix them well.
  3. In a bowl pour all purpose flour , softened butter, sugar, baking pd and Mix them well.
  4. Add the yellow food color too at this stage.
  5. Pour in the yeast mixture little by little and make a soft dough. I didn't add any eggs so these were not sticky.
  6. Cover and leave the dough to proofing for 1 -2 hours.
  7. After 2 hours the yeast reacts and dough the rises to double the volume. Remember to grease the bowl well and coat the top of dough with little oil.
  8. Punch the dough and deflate the air , knead the dough well.
  9. I rolled them with rolling pin and cut the dough with a round cookie cutter.
  10. Heat oil in frying pan. Test the oil by dropping a small piece of dough it should come up immediately.
  11. Drop the cut doughnut and fry them both side till golden brown.
  12. Once fried in the oil , remove them using a perforated ladle and drop them on a plate of granulated sugar , coat the doughnuts with sugar all over.
  13. Do the same for rest of the dough . Serve them warm , they taste best when they are warm.
  14. Serve them as is or with a bowl of chocolate ganache as a dip.


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Firi Firi Doughnuts Recipe | Tahitian Breakfast Doughnuts

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Firi Firi is a Tahitian breakfast recipe, These doughnuts have the coconut flavor and tastes delicious when had warm with some sugar coated over it. I am landing to french polyenesia today, these doughnuts are a very popular street food breakfast . Tahiti is one of the largest islands in polynesia , it is shaped like 8 .. This is the reason why traditionally the doughnuts are shaped 8 I assume.. Firi Firi can be shaped two ways the traditional way is to make it 8 shape or long strips or if you want you can shape them anyway you like. I opted for the long strips and I will post the 8 shaped too once I make them after the marathon gets over, the dough is the same but you need some patience to make them  8 shaped ones, as the dough is quite sticky to handle. The dough is shaped 8 for even cooking. I opted for a no messy hands way using a piping bag it  was a breeze to make. Tahitian cuisine is known for its tropical fruits and the array of jams they produce with  the fruits available.

When I was researching F I had a hard time choosing as there are so many recipes I wanted to try but I went with this easy  and delicious recipe which was a perfect breakfast to start a day.  I read so much about this country I had never came across and this is my first Tahitian recipe. I just fell in love with the cuisine , I will sure try some more from this cuisine and post it here. For my last day of the week I wanted to end it with a sweet and what is more better than doughtnuts. Here goes the recipe..

 

Recipe is Adapted from here

Ingredients

  • All-purpose flour – 2 1/2 cup
  • Sugar – 3/4 cup ( I used castor sugar)
  • Coconut Milk – 1 cup
  • Water – 1/2 cup ( Lukewarm)
  • Dry active yeast – 2 1/2 tsp
  • Oil – for Deep Frying
  • Granulated sugar – 1/2 cup ( to coat)

Method

  • In a bowl of lukewarm water add the yeast and 1 tbsp of sugar. Mix it well and set aside.
  • Let it stand for 10 mins or till it gets frothy and the yeast gets activated.
  • In a mixing bowl add all purpose flour, sugar, the yeast mixture, coconut milk, salt and form a thick batter.
  • Cover and let it rest for 2 hours in a warm place. If you living in a cold country preferably in the oven with the light on.
  • Heat oil in a pan. Meanwhile, in a piping bag with a round nozzle fill in this batter and keep it ready.
  • Take granulated sugar in a plate and keep it ready.
  • Pipe the batter into the hot oil cutting out (about 4 to 5 inches long) with the help of a knife.
  • I fried 5 at a time, depending on the size of your kadai fry them till golden brown from both sides.
  • Transfer the doughnuts to a kitchen towel lined plate and then roll the doughnuts in the plate of granulated sugar when they are still warm.
  • Serve them warm with any jam or as it is with coffee.

 

5.0 from 11 reviews
Firi Firi Doughnuts | Tahiti
 
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Prep time
Cook time
Total time
 
Firi Firi is a Tahitian breakfast recipe, These doughnuts have the coconut flavor and taste delicious when had warm with some sugar coated over it.
Author:
Recipe type: Breakfast
Cuisine: Tahitian Cuisine
Serves: 20
Ingredients
  • All-purpose flour - 2½ cup
  • Sugar - ¾ cup ( I used castor sugar)
  • Coconut Milk - 1 cup
  • Water - ½ cup ( Lukewarm)
  • Dry active yeast - 2½ tsp
  • Oil - for Deep Frying
  • Granulated sugar - ½ cup ( to coat)
Instructions
  1. In a bowl of lukewarm water add the yeast and 1 tbsp of sugar. Mix it well and set aside.
  2. Let it stand for 10 mins or till it gets frothy and the yeast gets activated.
  3. In a mixing bowl add all purpose flour, sugar, the yeast mixture, coconut milk, salt and form a thick batter.
  4. Cover and let it rest for 2 hours in a warm place. If you living in a cold country preferably in the oven with the light on.
  5. Heat oil in a pan. Meanwhile, in a piping bag with a round nozzle fill in this batter and keep it ready.
  6. Take granulated sugar in a plate and keep it ready.
  7. Pipe the batter into the hot oil cutting out (about 4 to 5 inchs long) with the help of a knife.
  8. I fried 5 at a time , depending on the size of your kadai fry them till golden brown from both sides.
  9. Transfer the doughnuts to a kitchen towel lined plate and then roll the doughnuts in the plate of granulated sugar when they are still warm.
  10. Serve them warm with any jam or as it is with coffee.

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Panqueques de dulce de leche ( Crepes with dulce de leche) Recipe | Alfajores ( sandwich cookies with dulce de leche) Recipe ~ Uruguayan Cuisine

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Uruguay Recipes

 

Today we are landing on U after T for thai cuisine , For U I chose  Uruguay which is officially called eastern republic of Uruguay a southeastern region in south america. Uruguayan culture is strongly influenced by Europe the language spoken here is Spanish and some speak a mix of Italian and Spanish which is called Cocoliche. Meat is a fundamental part in this country and dish prepared with dulce de leche our very famous here. So for today I chose two addictive dishes you will sure like it 100% as it contains the delicious dulce de leche.Alfajores are short bread cookies prepared which is sandwiched between in between dulce de leche. Panqueques de dulce de leche  is a sinful dish and a perfect breakfast or snack to enjoy, By sinful I really mean it . It is sent me to heaven I, My daughter and H we totally enjoy the stacked crepes a lot .. Again desserts are following , I really couldn’t stop my self doing a dessert again today , feeling fulfilled and happy about both dishes I made for U  specially. Will meet you all tomorrow with next letter till then enjoy the heavenly recipes ..
Uruguay Cookies recipe

 

Uruguay desserts
Recipe Source : Joy of baking

Alfajores

                                         Recipe Category
    Preparation time
   Co ok Time
                                              Cookies
15 mins
15 mins
Cookie recipes
  Ingredients 

 

  All-purpose Flour – 2 cup
  Butter – 2 sticks (at room temperature)
  Sugar – 1/2 cup
  Vanilla extract – few drops
  Dulce de leche – 1 cup


  Method 
  • In a bowl whisk the butter till smooth and creamy.
  • Add sugar and vanilla extract to it and  Mix them well.
  • Now add flour and combine them till it forms a soft dough.
  • Preheat the oven to 350 F .  On a cookie tray line a parchment paper.
  • In a floured surface roll the dough.Cut them to circles or any shape you like.
  • Place the cut cookies on the parchment paper and bake them at 350F for 8-10 mins.
  • Once done cool them on a wire rack while they are still sitting on the cookie tray.
  • Take a shortbread cookie and spread some dulce de leche and sandwich them with another cookie.
  • Can be stored for few days in the refrigerator in an airtight container.

 

Sandwich cookie
Crepes with dulce de leche
Crepes Recipe

Panqueques de dulce de leche

                                          Recipe Category
    Preparation time
   Cook Time
                                              Cookies
15 mins
15 mins

 

  Ingredients 

Breakfast Pancakes  All purpose Flour – 2 cups
  Heavy cream – 1/2 cup
  Milk – 1 – 11/2 cups
  Vanilla extract – few drops
  Sugar – 4 tbsp
  Dulce de leche – 1/4 cup
  For Garnish 
  Chocolate syrup
  Icing sugar
  Strawberries
  Method 
  • Mix all the ingredients in a bowl excluding dulce.
  • Mix them well and form a lup free batter.
  • Heat a skillet and pour one ladle of batter in it. You can make it thin if your like.
  • Once you see it is light brown from one side flip and cook the other side.
  • Once done , do the same for the rest of the batter.
  • Once all the crepes are cooked .
  • Take a crepes and spread dulce de leche in one side.
  • Sandwich it with other crepes and repeat the same till you finish stacking all the crepes.You can also spread the dulce de leche and roll each crepe serving is as you wish.
  • Dust it with icing sugar and drizzle some chocolate sauce.
  • Garnish it with fresh fruit, I used strawberries.

 

Uruguayan crepes with dulce de leche
Crepes Recipes
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