qatayef

Qatayef is a Middle Eastern dessert served during the month of Ramadan. It&#39;s made of pancakes stuffed with nuts or cream, fried and then soaked in syrup.

Qatayef Recipe

all purpose flour

sugar

instant yeast

tsp baking powder

tsp powdered milk (or powder coffee creamer)

water

tbsp rosewater

walnuts (chopped)

tsp cinnamon

tbsp desiccated coconut

In a large bowl mix the flour with the sugar, yeast, baking powder and powdered milk. Gradually add in the water and whisk until the batter is smooth and no lumps are left.

Cover the bowl with a plastic wrap and let it sit at room temperature for 30 minutes until the batter has bubbles on top. After 30 minutes, uncover and whisk the batter again.

Heat a nonstick pan over medium heat. Once the pan is hot, measure 2 tablespoons of the batter (you can use a cookie or ice cream scoop) and pour it into the pan. Cook only on one side until the top is dry and full of bubbles and the bottom is golden. Transfer the pancakes to a platter and cover with a kitchen towel to keep them soft. Repeat with the remaining pancake batter.

Make the pancakes

While the batter is resting, place the granulated sugar and water in a saucepan over medium high heat. Bring it to a boil. Lower the heat and simmer for 10 to 15 minutes, the consistency will be like pancake syrup.

Add in the rosewater, turn the heat off and let the syrup cool down to room temperature.

Make the simple syrup

While the batter is resting and the syrup is cooling, make the filling. In a bowl mix the chopped walnuts with sugar, cinnamon and desiccated coconut.

Make the filling

Once all the pancakes are cooked, grab one and add about 1 tablespoon of the filling in it. Seal the edges by pinching them from one end to the other to fold the pancakes. Set aside and cover with a kitchen towel. Continue with the remaining pancakes and filling.

Once you&#39;ve filled and sealed all the pancakes, pour enough oil in a saucepan to fill in halfway. Heat the oil until it reaches 350 degrees F. Fry 2 to 4 qatayef at a time until they&#39;re golden on the outside. It takes about 3 minutes to fry each.

Using a slotted spoon, take the qatayef out of the saucepan and place on a plate lined with paper towel to absorb the excess oil. After a minute or so, transfer the warm qatayef to to syrup and move them around to make sure they&#39;re fully coated with the syrup.

Arrange on a platter and top with chopped walnuts, ground pistachios or edible rose petals if desired.

Fill, fold and fry

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Qatayef is a Middle Eastern dessert served during the month of Ramadan. It's made of pancakes stuffed with nuts or cream, fried and then soaked in syrup.

Qatayef, or Middle Eastern Semolina Pancakes, are a traditional Arabic pastry  very popular during the fasting month of Ramadan. They are stuffed with a variety of fillings, the most common being nuts or sweet cheese.

Qatayef - Middle Eastern Semolina Pancakes (Step by Step)

active dry yeast

all-purpose flour (7.5 ounces, 213 grams)

fine semolina (3.5 ounces, 100 grams)

milk

baking soda

salt

egg (beaten)

Combine the yeast, warm water, and sugar. Stir. Let set on counter for a few minutes until it becomes foamy.

Add the rest of the ingredients and whisk to combine.

Cover with plastic and let rest on counter until bubbly. This can take 1-2 hours depending on how warm your kitchen is.

After batter is bubbly, heat an electric griddle to 350 degrees F or a nonstick or well seasoned cast iron skillet to medium.

Pour batter by 1/4 cupfuls into neat 4 inch circles onto the griddle. Use your ladle or bottom of measuring cup to lightly make a swirling motion to help spread the batter to 4 inches. You don't want the pancake to be too thick or it will be difficult to fill.

The pancakes will begin to form tiny bubbles. When the surface is covered with bubbles and no longer shiny and the bottoms are a pale golden, remove the pancake from the griddle and place on a plate. Do not flip them over. You will not be cooking the other side of the pancake.

Keep the pancakes covered with a kitchen towel while you finish cooking the rest. Stack the pancakes on the plate with a sheet of waxed paper between them.

When you have finished and they have cooled, wrap them in plastic wrap so they don't dry out. If they dry out they will not close when you fill them.

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Qatayef - Middle Eastern Semolina P...

Top 2 qatayef recipes from across the web

The most viewed qatayef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Qatayef Recipe

Qatayef - Middle Eastern Semolina P...

The most viewed qatayef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine