Feb 25, 2011

Bayedh Al Qetah





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
powdered sugar
sunflower oil for frying

Filling:
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

3 fabulous comments:

Anonymous said...

These look so good Noor wow

From Yeast to Zest said...

These are like fried maamoul, I've made them but never fried. Everything fatty taste way better, I'm sure they taste as yummy as they look. :)

Noor said...

Thank you both :) Zelia I guess they are kind of alike but these are much smaller so you do not get a mouth full of dough like with mamoul. I prefer these actually :) YOU would love them so you should make some too. You can also use dates in them.