Cataief "birds" - Cataief assafir specific to Ramadan

Cataief "Birds" – The Sweet Delight of Ramadan

Cataief, or "birds" as it is often called, is a traditional dessert that brings joy and flavor to every Ramadan meal. These small delicacies are cherished not only for their taste but also for their airy texture, transforming each bite into an unforgettable experience. Cooked with love and patience, cataief becomes not just a simple dessert but a part of the traditions and beautiful memories of the holidays.

Total preparation time: 2 hours (including dough resting)
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 12 servings

Required ingredients

For the cataief dough:
- 1 and a half cups of flour
- 1 and a half cups of water (warm)
- 3/4 teaspoon of dry yeast
- 1 teaspoon of sugar
- A pinch of salt
- Corn oil (for greasing the pan)

For the cream filling:
- 2 cans of Nestle cream with honey flavor

For the date filling:
- 100 grams of date paste

For the sugar syrup:
- 1 cup of water
- 2 cups of sugar
- 2 teaspoons of lemon juice
- 1 tablespoon of rose water
- 1/2 teaspoon of vanilla essence

For decoration:
- Candied cherries
- Ground pistachios
- Fruit jam (strawberry, lemon, orange)
- Date syrup

Step by step in preparing cataief

1. Preparing the dough
Start by dissolving the yeast and sugar in 4 tablespoons of warm water. Let the mixture sit for 10 minutes until it becomes frothy, indicating that the yeast is active.
In a large bowl, add the flour and salt. Make a well in the center and pour in the yeast mixture, gradually adding the remaining water. Mix with a spoon until you achieve a smooth dough.
Cover the bowl with a clean towel and let it rest for one hour in a warm place. The dough will rise and form small bubbles on the surface, which is a sign that it is ready to use.

2. Baking the cataief
Grease a non-stick pan with a little oil. Heat the pan over medium heat. Use a spoon to pour a portion of the dough (about a tablespoon) into the pan.
Bake them until the bottom turns golden, being careful not to flip them, as cataief only cooks on one side. You will notice that the surface remains full of holes, which is perfectly normal. Remove the cataief onto a plate and let them cool.

3. Preparing the sugar syrup
In a saucepan, bring the water to a boil, then add the sugar. Let it boil, stirring occasionally, until the syrup thickens and achieves a honey-like consistency.
Finally, add the lemon juice, rose water, and vanilla essence to enhance the flavor.

4. Filling the cataief
Here comes the fun part! Take the cooled cataief and gently press the edges, filling them with cream or date paste, according to your preference. Make sure not to close them completely – a small opening will allow the filling to be felt and release its aroma when served.

5. Frying
If you prefer fried cataief, heat oil in a deep pan. Fry each cataief until they turn golden and crispy, then remove them with a slotted spoon to allow excess oil to drain.

6. Soaking in syrup
Once fried, dip the cataief in warm sugar syrup for a few seconds, ensuring they are evenly coated. Remove them from the syrup and place them on a plate.

Serving and decorations

Cataief is served warm or at room temperature, decorated with candied cherries, ground pistachios, fruit jam, or date syrup for an extra touch of flavor. This dessert is perfect to be enjoyed alongside a cup of aromatic tea or coffee, making it an excellent choice to end a Ramadan meal.

Useful tips

- Ice cream version: If you want to try a refreshing version, you can fill the cataief with vanilla or pistachio ice cream. This will add a delicious contrast between hot and cold.
- Sweetening: You can adjust the sweetness of the sugar syrup according to your preferences by adding more or less sugar.
- Store-bought cataief: If you don’t have time to prepare the dough, you can buy ready-made cataief from bakeries, which will save you time.

Nutritional benefits

Cataief provides a quick source of energy through carbohydrates, and the cream or date fillings add a good amount of protein and nutrients. Dates, in particular, are rich in fiber, vitamins, and minerals, contributing to a healthy diet.

Frequently asked questions

- Can I use other types of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the final result may vary in terms of texture.

- How long can I keep cataief?
Cataief is best enjoyed fresh, but can be stored in the refrigerator for 1-2 days. Reheat before serving.

- Is this dessert suitable for vegans?
You can adapt the recipe using plant-based milk and cream, and instead of date paste, you can use nut-based fillings.

Cataief "Birds" is not just a dessert, but a tradition that revives memories and creates moments of joy with loved ones. Discover the pleasure of cooking and enjoy every step of this recipe, turning each bite into a celebration of flavor! Enjoy!

 Ingredients: The cataief known as cataief pasarele is different from the usual one, with smaller pastries (about 4-5 cm in diameter). It is specifically filled with cream or date paste. We need: For cataief - 1 and a half cups of flour - 1 and a half cups of water - 3/4 teaspoon of dry yeast - 1 teaspoon of sugar - a pinch of salt - corn oil for greasing the pan Or kg of pastry cataief For the cream filling - 2 boxes of Nestle cream with honey flavor For the date filling - 100 grams of date paste For the sugar syrup - 1 cup of water - 2 cups of sugar - 2 teaspoons of lemon juice - 1 tablespoon of rose water - 1/2 teaspoon of vanilla essence For decoration - candied cherries - pistachios - fruit marmalade (strawberry, lemon, orange) - date syrup