📝 About This Recipe
Katayef Joz is the quintessential jewel of Lebanese Ramadan desserts, featuring delicate, lacy pancakes folded over a crunchy, spiced walnut heart. These crescent-shaped delights are fried to a shatteringly crisp golden brown and then submerged in a fragrant 'Attar' syrup infused with rose and orange blossom waters. The contrast between the warm, nutty interior and the sweet, floral syrup makes this an unforgettable sensory experience that captures the warmth of Levantine hospitality.
🥗 Ingredients
The Pancake Batter (Katayef)
- 2 cups All-purpose flour (sifted)
- 1/2 cup Fine semolina
- 2 1/2 cups Warm water (approx. 110°F)
- 1 tablespoon Granulated sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Instant yeast
- 1/4 teaspoon Salt
The Walnut Filling
- 2 cups Walnuts (finely crushed but not powdered)
- 3 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Orange blossom water
The Aromatic Syrup (Attar)
- 2 cups Granulated sugar
- 1 cup Water
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Orange blossom water
- 1 teaspoon Rose water
For Frying and Garnish
- 2 cups Vegetable oil (for deep frying)
- 2 tablespoons Ground pistachios (for garnish)
- 1 teaspoon Dried edible rose petals (optional garnish)
👨🍳 Instructions
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1
Prepare the syrup (Attar) first by combining 2 cups sugar and 1 cup water in a small saucepan over medium-high heat. Stir once until the sugar dissolves, then bring to a boil.
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2
Add the lemon juice and reduce heat to low. Let it simmer for 8-10 minutes until slightly thickened. Stir in the orange blossom and rose water, remove from heat, and let it cool completely to room temperature.
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3
For the batter, combine flour, semolina, sugar, baking powder, yeast, and salt in a blender. Add the warm water and blend for 1-2 minutes until completely smooth and bubbly.
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4
Pour the batter into a bowl, cover with a clean kitchen towel, and let it rest for 30 minutes in a warm spot until it becomes slightly frothy.
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5
While the batter rests, prepare the filling by mixing the crushed walnuts, 3 tbsp sugar, cinnamon, and 1 tsp orange blossom water in a medium bowl. Set aside.
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6
Heat a non-stick griddle or wide skillet over medium heat. Do not grease the pan. Once hot, pour about 2-3 tablespoons of batter to form a 3-inch circle.
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7
Cook the pancake on one side only. You will see bubbles forming on the surface; once the top is dry and the bottom is a light golden brown (about 2 minutes), remove it. Do not flip.
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8
Place the cooked pancakes on a clean kitchen towel in a single layer, then cover them with another towel to keep them soft and pliable.
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9
To assemble, place a generous tablespoon of the walnut mixture in the center of the pale (uncooked) side of the pancake.
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10
Fold the pancake in half to create a crescent shape and pinch the edges firmly together. The dough should naturally stick to itself; ensure it is sealed tightly so the filling doesn't leak.
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11
Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the stuffed pancakes in batches for 2-3 minutes per side until they are deep golden and crispy.
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12
Immediately upon removing the Katayef from the oil, drop them into the cooled syrup. Let them soak for about 30-60 seconds to absorb the sweetness.
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13
Remove from the syrup and place on a serving platter. Garnish the tips with ground pistachios and dried rose petals for a beautiful finish. Serve warm.
💡 Chef's Tips
Ensure the syrup is completely cold before dipping the hot fried Katayef; this temperature shock is the secret to a crunchy exterior. If the batter becomes too thick after resting, whisk in 1-2 tablespoons of warm water to return it to a pourable consistency. Never flip the pancakes while cooking the base; the 'raw' bubbly top is essential for sealing the edges together later. Keep the cooked pancakes covered with a towel immediately after they come off the griddle to prevent them from drying out and cracking. For a lighter version, you can brush the stuffed pancakes with melted butter and bake at 400°F until golden, though frying is the traditional method.
🍽️ Serving Suggestions
Serve warm alongside a cup of strong Lebanese coffee (Ahweh) scented with cardamom. Pair with a side of chilled 'Ashta' (clotted cream) for those who enjoy a creamy contrast to the crunchy walnuts. Arrange on a large silver platter with fresh mint tea for an authentic afternoon tea experience. Serve as a grand finale to a traditional Mezze-style dinner. They are best enjoyed within an hour of frying to maintain the perfect crunch.