SAVORY KATAYEF FILLINGS

Happy Ramadan!

I have been preparing a lot of recipes for this month; I promise to shower you with many ideas to make your holy month delicious.

Let’s start with a staple in every house in Ramadan; Katayef. Believe it or not, I don’t eat sweet katayef! For me katayef means either cheese or minced meat. No nuts, no sugar in my katayef please.

Today, I am sharing with you my favorite 3 katayef fillings. Prepare them & be ready all Ramadan with an amazing appetizer.

KATAYEF FILLINGS

  • Servings: 5 Kg Katayef
  • Difficulty: easy
  • Print

Ingredients:

For Roomy Cheese Katayef:

  • 1/2 kg Roumy cheese grated جبنة رومى مبشورة
  • 1 large green pepper finely diced
  • 1 egg
  • tiny pinch of black pepper
  • 2 kg raw katayef

For Minced Meat Katayef:

  • 1 tbsp oil
  • 1 tbsp butter
  • 1 large onion grated
  • 1/2 tsp sugar
  • 500 gm minced meat لحمة مفرومة
  • 1/2 tsp alspice بهارات
  • 1/2 tsp cinnamon
  • 1 tbsp pomegranate molasses دبس الرمان
  • 1/3 cup pine nuts toasted & roughly chopped صنوبر
  • 1/4 cup currants very finely diced (optional) زبيب اسود
  • salt & pepper
  • 2 kg raw katayef

For White Cheese Katayef:

  • 350 gm feta or barameely cheese
  • 3 tbsp dried mint
  • 1 kg raw katayef

Directions:

  • Roumy Cheese Katayef: Put all the ingredients in a bowl & mix very well with your hands. Make sure the eggs are well mixed with all the cheese; all the ingredients should hold together like a dough. Stuff the katayef & freeze.
  • Minced Meat Katayef: Heat a large pan on high heat until hot then add the butter & oil. Add the onion with a pinch of salt & sugar & keep stirring until the onion takes a light golden brown color. Stir in the meat & keep breaking it into pieces with a wooden spoon until it loses the pink color. Mix in the black pepper, cinnamon & alspice. Cook the meat for a couple of minutes until it’s cooked through. Turn off heat. Season the meat with salt & check if it needs more cinnamon or black pepper. Stir in the pomegranate molasses, pine nuts & currants. Let the mixture cool then stuff the katayef & freeze.
  • White Cheese Katayef: In a bowl, mix the white cheese with the dried mint. Stuff the katayef & freeze.

Notes:

  • Roomy Katayef: Use any roomy cheese you prefer; just make sure it’s a bit salty. Eggs don’t have any taste in this recipe; they just bind the ingredients together.
  • Minced Meat Katayef: You can replace the pine nuts with any nuts you prefer. If using the currants, make sure they are very finely chopped so that they don’t add a lot of sweetness to the katayef.
  • If you want to watch a video of the recipe, check my instagram account.

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