Katayef ("Stuffed Pancakes") Middle East, Palestine - cooking recipe

Ingredients

8 cups water
4 cups farina (smeed) or 4 cups cream of wheat
1 cup flour
1/4 ounce yeast
1 dash salt
1/4 teaspoon baking soda
1 cup rendered butter
2 cups thin syrup (attar)
Stuffing
6 cups walnuts, chopped
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup granulated sugar
2 tablespoons rendered butter

Preparation

Mix all stuffing ingredients and set aside.
Mix smeed, flour, and salt.
Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
Remove from oven and dip in cold syrup (Thin Attar).
Makes about 35 pieces. Enjoy!