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Katayif (Mid-eastern yeast pancakes)

1/2 teaspoon dry yeast
1 teaspoon sugar
1 1/4 cups lukewarm water
1 1/2 cups flour

2 cups sugar
1 cup water
drop lemon juice
1 teaspoon rose water

1 cup white cheese

In a large bowl, dissolve the yeast and sugar in the lukewarm water.
Set aside for 10 minutes (till the yeast is active). Gradually add
flour, stirring to smooth the batter. Cover and set aside for 1
hour. The mixture should look like a bubbly pancake batter.

Spray a heavy skillet with cooking spray; heat over medium heat.
Pour about 1/4 cup batter in to the pan, tilt to make batter even
and round. Cook only one side, but make sure top is dry. Transfer
to a large plate or baking sheet. Repeat with the remaining batter.

Combine sugar, water, and lemon juice in a saucepan. Boil over
medium heat for about 10 to 15 minutes. Before removing from heat,
add rose water and let come to a boil. Remove from heat and cool.
Refrigerate.

Place a small slice of cheese into the center of each pancake.
Bring one side over to cover the cheese (like a half moon). Press
the edges tightly to secure. Spray a heavy skillet with cooking
spray; heat over medium heat. Fry as many katayif as your pan can
hold. Repeat in batches. (you can also bake the katayif, dotted
with butter, at 350 degrees F for 10 minutes or until cheese is
melted) .

Place warm katayif on a plate. Drizzle with syrup.

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