Qatayef
Qatayef are delightful stuffed pancakes typically filled with sweet cheese or nuts, perfect for celebrations and easy to make at home.
Ingredients
For the Batter
- 1 cup all-purpose flour Substitute with gluten-free flour blend if needed.
- 1/2 cup fine semolina Optional — adds texture.
- 1 tbsp sugar
- 1/4 tsp instant yeast Or 1/2 tsp baking powder for a quicker method.
- 1/4 tsp salt
- 1 1/4 cups warm water Adjust to get a thin pancake-batter consistency.
Nut Filling (Classic)
- 1 cup finely chopped walnuts or pistachios
- 1/3 cup sugar
- 1/2 tsp cinnamon
- 1 tbsp orange blossom water or rose water Optional.
Cheese Filling (for Qatayef Jibneh)
- 1 1/2 cups mild white cheese Ricotta, sweetened farmer’s cheese, or akkawi soaked to remove salt.
- 2 tbsp sugar
- 1 tsp orange blossom or rose water
Syrup (Simple)
- 1 cup sugar
- 1/2 cup water
- 1 tsp lemon juice
- 1 tbsp rose water or orange blossom water Add after removing from heat.
Optional Finishing
- Crushed pistachios
- Clotted cream (ashta) or whipped cream
Instructions
Make the Batter
- Whisk flour, semolina (if using), sugar, salt, and yeast (or baking powder) together.
- Gradually add warm water until you have a thin, pourable batter. Cover and rest 30–45 minutes if using yeast or 10 minutes if using baking powder.
Prepare Fillings
- Mix nuts with sugar, cinnamon, and blossom water.
- For cheese filling, combine cheese, sugar, and blossom water until smooth. Taste and adjust sweetness.
Cook Pancakes
- Heat a nonstick skillet over medium heat.
- Spoon about 2 tablespoons of batter per pancake to form 3–4 inch circles. Cook only on one side until bubbles form and the surface sets (do not flip). Remove and stack.
Fill and Fold
- Spoon 1 tsp (or more) of filling onto the cooked side, fold pancake over into a half-moon, and pinch edges firmly to seal.
- For a watertight seal, dampen the edge lightly with water before pressing.
Fry or Bake
- For classic qatayef, shallow-fry in hot oil until golden and drain on paper towels.
- For a lighter version, arrange sealed pockets on a baking sheet and brush with butter or oil, then bake at 375°F (190°C) until golden.
Make Syrup
- Simmer sugar and water for 5–7 minutes, add lemon juice, then remove from heat and stir in blossom water. Let it cool slightly — it should be warm when you pour.
Finish
- While hot, dip fried qatayef briefly into warm syrup or drizzle syrup over baked ones. Garnish with crushed pistachios and a dollop of clotted cream if using.
Notes
Qatayef is best enjoyed warm. Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat fried qatayef in a 350°F (175°C) oven for 6–8 minutes. Avoid microwaving.