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Katayef suzette

Recipe from Sudqi Naddaf, executive chef at Kempinski Hotel Mall of the Emirates.

  • 4

Ingredients

  • 500g vanilla ice cream
  • 250g pistachios, finely chopped
  • 250g pomegranate seeds
  • FOR THE KATAYEF BATTER
  • 500g flour
  • 125g whole-wheat flour
  • 500ml fresh milk
  • 200ml still water
  • 1 tsp yeast
  • 1 tsp baking powder
  • 2 tsp sugar
  • FOR THE POMEGRANATE FILLING
  • 800ml fresh milk
  • 250ml fresh whipping cream
  • 3 tbsp sugar
  • 125g cornstarch
  • 125ml water (to mix with cornstarch)
  • 7 white toasted bread slices, crust removed
  • 1 tbsp rosewater
  • 1 tbsp orange blossom water
  • 2 pomegranates
  • FOR THE ORANGE SUZETTE
  • 600g sugar
  • 50g butter
  • 200ml fresh orange juice
  • 50g fresh orange zest
  • 2 vanilla pods
  • 100g fresh orange segments

Method

  1. Mix all ingredients for the batter and stir until well-combined. Set aside for 20 mins.

  2. Heat a nonstick pan on medium low heat, pour ¼ cup of batter and cook until the batter is no longer wet (about 30 seconds) and the bottom is golden brown colour (do not turn over). Set aside to cool.

  3. To make the filling, pour milk, whipping cream, sugar, and water mixed with cornstarch in a medium-sized pot on low heat and stir. Cut the white toasted bread into pieces, add to the pot and stir. Mix until the custard begins to thicken. Add rose, the pomegranate seeds and orange water and stir until it becomes very thick. Remove from heat and pour into a bowl. Cool down and refrigerate.

  4. For the orange suzette, caramelise the sugar until it becomes golden brown, add the butter, and then the orange juice, zest and vanilla pod together. Cool down to room temperature, then add the orange segments.

  5. 5 In a bowl, mix together the vanilla ice cream, pistachios and pomegranate seeds.

  6. Spoon the pomegranate filling onto one side of a katayef slice and fold over to make half moon shapes, seal the katayef pocket by pressing down the sides gently with a fork. Repeat with the remaining katayefs. Pour the orange suzettes over it, and serve with scoops of the pistachio-flavoured ice cream.