Preparation of kataif pancakes
Put flour in a large bowl, add gradually lukewarm water and mix well.Add yeast and sodium bicarbonate.Batter dough 25-30 minutes continuously. Cover bowl with cloth and let rise for 25 minutes in warm place. The batter will expand and the surface will become bubbly.Heat a 8-10 mm tin plate (or a heavy frying pan) and lightly grease with oil. Using a ladle (¼ cup measurer or volume of 60 ml), pour enough batter to make one pancake. With the ladle, spread the batter into a circle. Pancakes should be approximately 10 cm wide.Cook on one side only. Bubbles will start to form on top. Pancake is finished when the top becomes dry without any shiny spots. Place finished pancakes on a clean dish towel to cool. Stack on a plate and cover until ready to use.
Preparation of Arabian kataif
To make filling mix walnut and sugar in a bowl.To make syrup dissolve sugar in water in heavy pan over medium heat, stirring occasionally.Bring to boil, add lemon juice and boil over medium-low heat for 10 minutes.To stuff pancakes, fold a pancake in half (cooked side on the outside). Pinch at the corners to make a pocket. Spoon 1 ½ teaspoon filling into the pancake. Bring edges together and pinch firmly all around to form a crescent. At this point the stuffed pancakes can be covered and set aside for several hours until time to fry. Fry sunflower oil in a large pan.Beat eggs in a bowl.Coat kataifs one by one in egg batter.Fry them 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.While still hot, briefly dip the stuffed pancakes one by one into the syrup.Arrange on a serving platter and serve warm with extra syrup on the side.