Ingredients
- 12 ready-made qatayef pancakes
- 1 cup Baladna Thick Cream
- 2 tablespoons crushed pistachios
- 1 tablespoon sugar
- 1 teaspoon rose water
- Oil for frying.
- 1 cup sugar syrup
How it's made!
- In a bowl, mix Baladna Thick Cream with sugar and rose water until smooth and creamy.
- Fill each qatayef pancake with a spoon of the cream mixture. Fold and press the edges firmly to seal.
- Heat oil in a pan and fry the stuffed qatayef until golden and crisp on both sides.
- Remove from oil, drain briefly, then dip in sugar syrup.
- Transfer to a serving plate and garnish with crushed pistachios before serving.
- Tips
- Make sure the oil is properly heated to achieve a crisp outer layer without absorbing excess oil.
- Baladna Thick Cream gives a rich and smooth filling that complements the golden texture of the qatayef.
- Serve warm for the best flavor and texture.
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Arabic Pasta with Yogurt Sauce
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Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.