Go Back
Qatayef Asafiri, a beloved Middle Eastern dessert, embodies the rich culinary tapestry of the region. This delightful treat has transcended generations and cultural boundaries, making it a staple during festive occasions, particularly Ramadan. With its origins deeply rooted in Middle Eastern traditions, Qatayef Asafiri is not just a dessert; it is a symbol of celebration, hospitality, and the joy of sharing sweet moments with family and friends.

Qatayef Asafiri with Ashta

Indulge in the delightful taste of Qatayef Asafiri with Ashta, a Middle Eastern treat that's perfect for any occasion. This recipe includes fluffy pancakes filled with rich, creamy Ashta, all drizzled with homemade sugar syrup. Made with simple ingredients like flour, milk, and rose water, these sweet bites are garnished with crunchy pistachios and fragrant cinnamon. Perfect for sharing or enjoying on your own! Try this delicious dessert today!
Print Recipe Pin Recipe

Ingredients
  

For the Qatayef:

1 cup all-purpose flour

1 tablespoon semolina

1 tablespoon sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups warm water

1 tablespoon vegetable oil

For the Ashta (Cream Filling):

2 cups milk

1/2 cup heavy cream

1/4 cup sugar

1 tablespoon cornstarch

1 teaspoon rose water

1 teaspoon vanilla extract

For the Sugar Syrup:

1 cup sugar

1/2 cup water

1 teaspoon lemon juice

1 teaspoon rose water (optional)

Garnish:

Chopped pistachios

Ground cinnamon

Instructions
 

Prepare the Batters for Qatayef:

    In a mixing bowl, combine all-purpose flour, semolina, sugar, baking powder, and salt. Gradually whisk in warm water until smooth. Add vegetable oil and mix well. Let the batter rest for 30 minutes.

      Make the Ashta Filling:

        In a saucepan, combine milk, heavy cream, and sugar. Heat over medium heat until the mixture is warm, but not boiling. In a small bowl, mix cornstarch with a few tablespoons of cold water to form a slurry. Stir the slurry into the warm milk mixture. Cook, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and add rose water and vanilla extract. Transfer to a bowl and refrigerate until cool.

          Prepare the Sugar Syrup:

            In a small saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Add lemon juice and optional rose water. Let it cool.

              Cook the Qatayef:

                Heat a non-stick frying pan over medium heat. Pour small circles of the batter (about 3 inches wide) onto the pan. Cook for about 2 minutes, or until bubbles form on the surface and the edges look dry. Remove from the pan and cover with a damp cloth to keep warm. Repeat with the remaining batter.

                  Assemble the Qatayef:

                    Once the pancakes are cool enough to handle, place a spoonful of Ashta filling in the center of each one. Fold the pancake in half and pinch the edges to seal tightly.

                      Fry the Qatayef (Optional):

                        For a crispy texture, carefully deep-fry the filled Qatayef in hot oil until golden brown on both sides. Drain on paper towels.

                          Serve:

                            Drizzle the sugar syrup over the Qatayef, or serve it on the side for dipping. Garnish with chopped pistachios and a sprinkle of ground cinnamon.

                              Prep Time: 30 mins | Total Time: 1 hr | Servings: 12 Qatayef