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Qatayef is a beloved dessert that holds a special place in Middle Eastern cuisine, especially during the holy month of Ramadan and various festive occasions. This delightful treat, often served during Iftar, the meal that breaks the fast, is not just a dessert but a symbol of cultural heritage and familial bonding. Traditionally, Qatayef is a stuffed pancake filled with a variety of delicious fillings, then folded and cooked to perfection. Whether you enjoy it with nuts, cream, or sweet cheese, Qatayef offers a unique blend of textures and flavors that makes it a favorite among many.

Qatayef (Katayef) Recipe; folded pancakes with nuts

Indulge in the sweet and crispy delight of Qatayef, a perfect treat for any occasion! This recipe features fluffy pancakes filled with a rich mixture of walnuts and pistachios, spiced with cinnamon and a touch of rose water. After frying until golden brown, drizzle them with a homemade syrup for a finishing touch. Ideal for sharing, these delightful bites will impress your family and friends. Enjoy this deliciously unique dessert today!
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Ingredients
  

For the Pancake Batter:

2 cups all-purpose flour

1 cup semolina

1 tablespoon baking powder

1 teaspoon sugar

½ teaspoon salt

3 cups warm water

For the Filling:

1 cup walnuts, finely chopped

½ cup pistachios, finely chopped

½ cup sugar

1 teaspoon ground cinnamon

1 tablespoon rose water (optional)

For the Syrup:

1 cup sugar

1 cup water

1 tablespoon lemon juice

1 tablespoon rose water (optional)

For Frying:

Oil for frying

Instructions
 

Prepare the Pancake Batter:

    - In a large mixing bowl, combine the flour, semolina, baking powder, sugar, and salt. Gradually add the warm water, whisking until the mixture is smooth and free of lumps. Set aside for 30 minutes to allow it to rest.

      Make the Nut Filling:

        - In a separate bowl, mix together the chopped walnuts, pistachios, sugar, cinnamon, and rose water. Stir well to combine and set aside.

          Prepare the Syrup:

            - In a small saucepan over medium heat, combine sugar, water, and lemon juice. Stir until the sugar dissolves. Bring to a boil, then reduce heat to low and let it simmer for about 10 minutes until slightly thickened. Remove from heat and stir in rose water if using. Allow it to cool.

              Cook the Qatayef:

                - Heat a non-stick skillet or griddle over medium heat. Pour about ¼ cup of batter onto the skillet for each qatayef. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Do not flip; remove from the skillet and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.

                  Assemble the Qatayef:

                    - Take each pancake (qatayef) and spoon about 1 tablespoon of the nut filling onto one half. Fold the pancake in half and pinch the edges to seal tightly, forming a half-moon shape. Ensure there are no openings for the filling to escape.

                      Fry the Qatayef:

                        - Heat oil in a deep frying pan over medium heat. Fry the filled qatayef in batches until they turn golden brown and crispy on each side (about 2-3 minutes per side). Remove and drain on paper towels.

                          Serve:

                            - Drizzle the cooled syrup over the hot qatayef or serve it on the side for dipping. Enjoy warm as a delicious dessert or snack!

                              Prep Time: 30 mins | Total Time: 1 hr | Servings: 12-15 pieces