The name literally means Qetah eggs. Qetah is a delicacy game bird. The name of the Bedouin style stuffed pastries is derived from the close resemblance of the desserts shape, size and color to that of the Qetah eggs. This very old Bedouin dessert is about to be forgotten as time passes but one taste of this amazing little pastry and it will quickly become a family favorite. If you all knew how good these were you would rush to make them now. This goes perfect along side a cup of Gulf coffee or tea.
2 cups all purpose flour
1/2 cup melted butter
1/2 cup milk
3/4 teaspoon ground cardamom
sunflower oil for frying
1/3 cup walnuts ground
a pinch of saffron soaked in 1 tablespoon orange blossom water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1. In a large mixing bowl add flour and cardamom. Make a well in center of flour and add butter. Mix well, add milk a bit at a time until dough consistency is obtained. Cover and sit aside to rest for 15 minutes.
2. In a small bowl add walnuts, saffron and orange blossom water, cinnamon and cardamom, mix well.
3. In a 9-inch skillet add 1 cup of oil on medium heat allowing oil to get hot. Meanwhile, make balls with dough the size of a walnut. Take each ball and make into a bowl in your hand filling with about a teaspoon of the nut mixture. Close and seal, rolling into a ball. When finished fry balls in two batches.
4. Place balls on paper towels allowing grease to drain. Meanwhile, add powdered sugar into a bag, place pastries into bag and shake until fully covered with sugar. Place onto a platter and serve.
Yields: 30 pastries
Email ThisBlogThis!Share to TwitterShare to FacebookShare to Google Buzz