Qatayef

Name: Qatayef
Cook time: 90 min
Total time: 90 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 200g All-purpose Flour; 200g Fine Semolina; 2 tbsp Granulated Sugar; 1 tsp Instant Yeast; 1 tsp Baking Powder; Some Salt; 650ml Water, warm; 300g Walnuts, finely chopped; 80g Granulated Sugar; 1 tsp Ground Cinnamon; 1 tbsp Orange Blossom Water; 400g Granulated Sugar; 240ml Water; 1 tbsp Fresh Lemon Juice; 1 tbsp Orange Blossom Water; 2 tbsp Pistachios, finely ground, for garnish (optional)

Qatayef are fluffy, golden Middle Eastern pancakes traditionally filled with a sweet nut mixture and soaked in fragrant syrup. Crispy at the edges and tender inside, they are perfumed with orange blossom and topped with bright, crunchy pistachios — an irresistible dessert for special occasions or festive nights.

Qatayef are fluffy, golden Middle Eastern pancakes traditionally filled with a sweet nut mixture and soaked in fragrant syrup. Cri... Show more

Traditional Middle Eastern Recipe

Health Grade

D- · Occasional

Rating

4.1

Time

1 hr30 min

Price

1,19 €

Calories

861 kcal

vegan

kid friendly

comfort food

holiday/special occasion

middle eastern

dessert

Method

Cook the syrup

Combine the Granulated Sugar, Water, Fresh Lemon Juice, and Orange Blossom Water in a small saucepan. Bring it to a boil over medium heat, then lower the heat and simmer for 8 minutes until the syrup looks clear and lightly thickened. Set it aside to cool completely; it should be cool or just barely warm when you finish the qatayef.

Chop the nuts

Finely chop the Walnuts so the filling packs neatly. If you're using the garnish, finely chop the Pistachios as well and keep them separate for the finish.

Mix the batter

In a large bowl, whisk together the All-purpose Flour, Fine Semolina, granulated sugar, Instant Yeast, Baking Powder, and Salt. Pour in the warm water a little at a time, whisking until you have a smooth, pourable batter with no dry pockets; it should be a little thinner than regular pancake batter.

Proof the batter

Cover the bowl and let the batter rest in a warm spot for 30 minutes, until the surface looks bubbly and the batter has thickened slightly. While it rests, mix the chopped walnuts, sugar, Ground Cinnamon, and orange blossom water in a second bowl so the filling is ready.

Preheat the pan

Set a large nonstick skillet or griddle over medium heat and let it warm evenly. You want the surface hot enough that batter starts bubbling quickly, but not so hot that the bottoms brown before the tops set.

Cook the pancakes

Stir the batter briefly, then drop it by the tablespoonful onto the hot pan to make small circles about 3 inches across. Cook for about 2 minutes each, until the tops are covered with bubbles and no wet batter remains; do not flip them. Transfer the pancakes to a plate in a single layer so they stay soft.

Fill and serve

Once the pancakes are cool enough to handle, spoon a little filling into the center of each one, fold them into half-moons, and pinch the edges closed. Arrange the qatayef on a platter, spoon the cooled syrup over the top or serve it alongside, and finish with the ground pistachios if you're using them. Serve right away for the softest texture.