📝 About This Recipe
A quintessential treat during the holy month of Ramadan, Qatayef are delicate, lacy pancakes cooked on only one side to create a porous surface perfect for soaking up sweet syrup. These golden crescents are traditionally stuffed with either a rich, spiced nut mixture or a creamy ashta (clotted cream) filling, then fried to a satisfying crunch. Each bite offers a harmonious blend of rose water-scented sweetness and the warm embrace of toasted nuts, making it a beloved centerpiece of Halal dessert traditions.
🥗 Ingredients
Pancake Batter
- 2 cups All-purpose flour (sifted)
- 1/2 cup Fine semolina
- 2 tablespoons Sugar
- 1 teaspoon Instant yeast
- 1 teaspoon Baking powder
- 2 1/2 cups Warm water
- 1/4 teaspoon Salt
Nut Filling
- 1 cup Walnuts (coarsely crushed)
- 2 tablespoons Sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Rose water
Attar (Simple Syrup)
- 2 cups Sugar
- 1 cup Water
- 1 teaspoon Lemon juice
- 1 teaspoon Orange blossom water
For Frying and Garnish
- 2 cups Vegetable oil (for deep frying)
- 2 tablespoons Pistachios (finely ground for garnish)
👨🍳 Instructions
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1
Prepare the syrup first: In a small saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil over medium-high heat, then add lemon juice. Simmer for 10 minutes until thickened. Stir in orange blossom water and set aside to cool completely; the syrup must be cold when the hot Qatayef are dipped.
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2
Make the batter: In a blender or a large bowl with a whisk, combine flour, semolina, sugar, yeast, baking powder, salt, and warm water. Blend until completely smooth with no lumps.
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3
Rest the batter: Cover the bowl with a clean kitchen towel and let it rest in a warm place for 20-30 minutes until bubbles form on the surface.
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4
Prepare the nut filling: In a medium bowl, mix the crushed walnuts, sugar, cinnamon, and rose water until well combined.
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5
Cook the pancakes: Heat a non-stick griddle or frying pan over medium heat. Do not grease the pan. Pour about 2-3 tablespoons of batter to form a 3-inch circle.
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6
Observe the bubbles: Cook on one side only. Bubbles will form on the surface and the top will gradually dry out. Once the top is no longer wet and the bottom is a light golden brown (about 2 minutes), remove it.
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7
Keep them soft: Place the cooked pancakes on a clean kitchen towel and cover them immediately. This prevents them from drying out so they remain pliable for stuffing.
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8
Stuff the Qatayef: Place a tablespoon of the nut filling in the center of the pale (bubbly) side of the pancake. Fold it in half to create a crescent shape.
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9
Seal the edges: Firmly pinch the edges together to seal. The dough should naturally stick to itself. Ensure there are no gaps, or the filling will leak during frying.
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10
Heat the oil: In a deep pan, heat vegetable oil to 350°F (175°C). Fry the stuffed Qatayef in batches for 2-3 minutes until they are deep golden brown and crispy.
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11
Sweeten: Immediately drop the hot, fried Qatayef into the cold syrup. Let them soak for about 30-60 seconds, then remove with a slotted spoon.
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12
Garnish and serve: Place on a serving platter and sprinkle the edges or centers with ground pistachios while still tacky from the syrup.
💡 Chef's Tips
Always cook Qatayef on one side only; the 'holes' on the uncooked side are essential for grabbing the syrup and helping the edges seal. Ensure your syrup is completely cool before dipping the hot pancakes to maintain a crispy texture. If the batter becomes too thick after resting, add 1-2 tablespoons of warm water to return it to a pourable consistency. Do not overfill the pancakes, as this will cause them to burst open while frying. For a lighter version, brush the stuffed pancakes with melted butter and bake at 400°F until golden and crisp.
🍽️ Serving Suggestions
Serve warm alongside a glass of hot Arabic coffee (Gahwa) or mint tea to balance the sweetness. Pair with a side of fresh clotted cream (Ashta) for dipping. Arrange on a platter with fresh pomegranate seeds for a pop of color and acidity. Serve as part of a traditional Ramadan Iftar dessert spread with dates and dried fruits.