Don’t you love those nostalgic moments of Ramadan after Iftar? Do you miss those warm family gatherings after a long day of fasting? Well, it is this splendid recipe that can evoke all of these unforgettable moments. Qatayef Asafiri, or Middle Eastern Cream-Filled Mini Pancakes, is a delectable dessert that you can never have enough of.
Qatayef Asafiri is both a delightful and simple treat. It consists of a simple dough made with flour and semolina, filled with fragrant qishta, and topped with pistachios and a drizzle of mouth-watering qater syrup. It adds a beautiful touch to your Ramadan dessert table and leaves everyone craving more!
With Ramadan right around the corner, you’ll want to save this recipe 😉!
A Combination of Magic and Qatayef Asafiri
Qatayef vs. Pancakes
We generally consider qatayef synonymous with pancakes. However, they differ in terms of texture, ingredients, cooking method, and serving. That’s why we can’t say that Qatayef Asafiri are the exact Middle Eastern version of pancakes although they are very similar.
Vegan Comparison: While pancake batter typically contains both milk and eggs, qatayef dough is free from these two ingredients, making it suitable for vegans.
Batter Contrasts: Additionally, pancakes tend to be thicker than qatayef, and the qatayef batter is runnier compared to pancakes.
Differences in Cooking: While pancakes are flipped to the other side when cooked on a skillet, this step is omitted when making qatayef. The purpose is to keep moisture on the upper side of the qatayef, aiding in closing them halfway or completely.
Contrasting serving styles: Pancakes typically served flat, allowing toppings like chocolate, cream, honey, etc.. to be over their surface. Qatayef, on the other hand, are usually closed either halfway or completely to be filled with qishta or cream, nuts, cheese, etc. Sometimes, they are fried in deep oil as well.
Qatayef are not exclusively prepared during Ramadan; they can be enjoyed at any other time of the year. With their soft and fluffy texture and rich creamy filling, they have become a staple in Middle Eastern desserts. They are easy to prepare, versatile with fillings, and sure to please any crowd!
Ingredients Required for the Middle Eastern Pancakes
To make these toothsome Qatayef Asafiri or Middle Eastern Pancakes, you need few ingredients that are both simple and affordable.
For the Dough
Flour: You need all-purpose flour for this recipe.
Semolina: It is necessary to give the dough the right texture.
Baking Powder: Although qatayef is not meant to be very thick, still, this rising agent prevents it from being doughy.
Sugar: It reacts with the yeast to give the perfect result.
Yeast: The yeast in the dough is what gives the bubbly appearance.
Salt: Salt creates a balance and enables all flavors to stand out.
Orange Blossom Water: It gives that distinct flavor that characterizes all Ramadan desserts. You can use rose water instead.
Water: It has to be lukewarm, neither too hot nor too cold.
For the Qishta Filling
Half-and-Half Cream: You can use two cups heavy cream and two cups whole milk.
Cornstarch: It makes the qishta or cream thick and consistent.
Orange Blossom Water: This is the aromatic agent that enriches the flavor of the qishta.
Rose Water: It also adds an aromatic fragrance.
Mastic: You need crushed mastic combined with half teaspoon sugar.
Pistachios for Topping: Crushed pistachios are used as a topping for qatayef, adding a delightful crunch and nutty flavor.
Simple Syrup for Serving: At the time of serving, you will need pistachios and simple syrup or Qater. Here is how to make Qater (Sheera).
A Heavenly Ramadan Dessert
Steps to Prep
Follow the steps below precisely to get the premium results.
Qatayef Asafiri Dough
Start by sifting all the dry ingredients into a blender, then add the lukewarm water.
Then, blend for 2 minutes, then let the mixture sit for half an hour covered in a warm place.
Once rested, blend again for 30 seconds. Then, pre-heat your skillet or griddle on a medium high and pour the qatayef into desired size, typically asafiri are small.
After that, pour some mixture and wait for the surface of the qatayef to dry. When it is dry, remove it and place it onto a clean towel. Do not flip.
Next, cover them with the towel in order not to get dry until they are ready for filling.
Qishta Filling
First, crush the mastic in a mortar and pestle with a half teaspoon sugar until it is completely fine and powdery.
Then, add all the ingredients to a pot and whisk together well until the cornstarch dissolves and becomes incorporated.
Next, place the pot onto the stove on medium heat and continuously whisk until thickened, about 12 to 15 minutes.
Once thickened, pour the qishta into a plate or bowl, and cover it with plastic wrap. Make sure the plastic wrap touches the surface of the qishta so that it does not develop a crust.
After that, refrigerate the qishta until it is cold and ready to use.
Then, stuff the qatayef half way and seal the back end.
Finally, dip in pistachios and serve with simple syrup.
Qatayef Asafiri Variations
Fried Qatayef: Qatayef Asafiri itself is a variation of the most popular Ramadan dessert, which is regular Qatayef Recipe. The latter is typically stuffed with either nuts or qishta, fried, before finally drizzled with Qater (Sheera).
Qatayef Asafiri with Nutella: This variation is popular among younger generations, for they may not always be fans of Ashta, Middle Eastern Clotted Cream or nuts. It is a delicious and creative way to enjoy Qatayef Asafiri, by filling the mini qatayef with Nutella, sealing the dough halfway through, and topping it with some pistachios for a better presentation. However, make sure not to drizzle Qater (Sheera) on top, as they are already sweet enough.
Qatayef with Lotus Spread: Lotus spread fans, here me out, this variation surely will blow your mind! Instead of filling your baby qatayef dough with qishta, you can incorporate lotus spread. Alternatively, you can prepare your mini qatayef and fill them with either qishta, Nutella, or lotus. This way, you will be able to satisfy various tastes.
Top Tips for Making the Best Qatayef Asafiri
Cover the batter and let it sit on the counter before making it. If the kitchen is cool, it might take more than an hour to rest properly.
Using lukewarm water is key for the success of the recipe. Cold water will prevent baking powder activation while hot water spoils it.
Another important factor is the skillet itself. It has to be nonstick. Otherwise, the qatayef will stick to the surface of the griddle.
The original Qatayef Asafiri recipe traditionally fills them with qishta. However, you can use other fillings like crushed walnuts mixed with sugar or Nutella.
When making qatayef, make sure not to overcook them. Once the bottom turns golden and the top starts to dry out, take them off the griddle right away.
The qatayef are often served with simple syrup as a sweetener. However, you can replace it with honey or maple syrup.
After cooking the pancakes, cover them with a towel to prevent them from drying out while you finish preparing the rest of the batter.
Qatayef Asafiri is best enjoyed on the same day you prepare and assemble it. However, make sure to drizzle simple syrup (qater) directly before serving Qatayef Asafiri.
Storage Tips
Storing: When it comes to qatayef dough you can prepare it in advance, maybe up to 5 hours before filling it with qishta or other fillings. The dough can be refrigerated for one day before filling, but no longer than that, as it may not seal well after being refrigerated for too long. The qishta, however, can be prepared and stored in an airtight container for up to 3 days in the fridge. Leftover Qatayef Asafiri with qishta can be kept in the fridge covered for up to 2 days.
Freezing: Qatayef Asafiri unfortunately cannot be frozen, and qishta is also not recommended for freezing as its texture may change and become liquefied.
Qatayef Asafiri: The Sponsor of Good Mood
Frequently Asked Questions
You don’t have to worry about that. Once you notice that the top bubbles are dry, you can safely remove the qatayef from the skillet or pan. This means they are ready to be eaten.
Well, the traditional Qaateyf Asafiri recipe involves filling the qatayef with cream, closing them halfway, and dipping them in pistachios. Frying them that way would alter the recipe.
It is important to grease your pan if you are not using a non-stick pan or griddle before cooking or adding the batter.
The Qatayef Asafiri Bliss
Must-Try Recipes:
Layali Lubnan (Lebanese Nights Dessert)
Halawat el Jibn (Sweet Cheese Rolls)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes)
Ingredients
For the Qatayef Dough
- 1½ cups all-purpose flour
- 1 cup fine semolina
- 1½ tablespoons baking powder
- 3 tablespoons sugar
- ½ teaspoon yeast
- ⅛ teaspoon salt
- 1 teaspoon orange blossom water or rose water
- 3 cups lukewarm water
For the Qishta
- 4 cups half-and-half (or 2 cups heavy cream and 2 cups whole milk)
- 5 tablespoons cornstarch
- 1 teaspoon orange blossom
- 1 teaspoon rose water
- ¼ teaspoon mastic crushed with ½ teaspoon sugar
- Pistachios for topping
1 batch simple syrup (Qater)
Instructions
For the Dough
- Sift all dry ingredients into a blender, and then add the lukewarm water.
- Blend them all for 2 minutes, and then let the blended mixture sit for half an hour covered.
- Once rested, blend again for 30 seconds.
- Pre-heat your skillet or griddle on medium high and pour the qatayef into desired size, typically asafiri are small.
- Pour some mixture, wait for the surface to dry, and then remove and place it onto a clean towel.
- Do not flip them to the other side as you do with pancakes.
- Cover them with the towel to keep them from drying out until they are ready to be filled.
For the Creamy Qishta Filling
- Crush the mastic in a mortar and pestle with half teaspoon sugar until completely fine and powdery.
- Add all the complete ingredients to a pot and whisk together well until the cornstarch is dissolved and incorporated.
- Place the pot onto the stove on medium heat and continuously whisk the mixture until thickened for about 12-15 minutes.
- Once thickened, pour it into a plate or bowl, and cover it with plastic wrap. Make sure the plastic wrap touches the surface of the qishta so that it doesn't develop a crust.
- Refrigerate the qishta until it is cold and ready to use.
- Stuff the qatayef half way, and seal the back end.
- Dip in pistachios and serve with simple syrup.
Notes
- Cover the batter and let it sit on the counter before making it. If the kitchen is cool, it might take more than an hour to rest properly.
- Using lukewarm water is key for the success of the recipe. Cold water will prevent baking powder activation while hot water spoils it.
- Another important factor is the skillet itself. It has to be nonstick. Otherwise, the qatayef will stick to the surface of the griddle.
- The original Qatayef Asafiri recipe traditionally fills them with qishta. However, you can use other fillings like crushed walnuts mixed with sugar or Nutella.
- When making qatayef, make sure not to overcook them. Once the bottom turns golden and the top starts to dry out, take them off the griddle right away.
- The qatayef are often served with the orange blossom syrup as a sweetener. However, you can replace it with honey or maple syrup.
13 Responses
Oh my goodness. This is my husbands favorite desert and I finally found the perfect combination of soft dough and delicious ashta filling for the Qatief Asifiri
So light and perfect 😋😋
I love making this dessert. The recipe is so easy to follow. I’m happy I found it.
falasteenifoodie always has the best recipes. I made her asafiri last year and everyone asked for them at every gathering.
Perfect recipe! Light and fluffy
Love these! The batter is perfect, i also used ur old hack for the filling!
Sometimes I feel a little shocked that someone so young can cook so well. MashaAllah. We love the qatayef recipe.
we love your recipes! The ashta is so good!
We love the qatayef recipe and have tried a few of the ashta desserts. I made this one with mascarpone like suggested and loved it, cant wait to try it with ashta
Loved this qatayef recipe
We were craving these so i made them. Not a single piece left!! Super delicious MashaAllah
P
erfect recipe falasteenifoodie. Thank you
Best recipe for qatayef. Thank you falasteenifoodie.