Qatayef is a mouthwatering treat that holds a special place in the hearts and kitchens of many during the holy month of Ramadan. It’s a traditional Middle Eastern pancake-like dessert that brings joy and indulgence to iftar tables around the world.
These delectable Middle Eastern sweet treats are often made by mixing a batter of all-purpose flour, fine semolina, yeast, and other ingredients, which are then cooked on a griddle or skillet. The result is a delicate, slightly spongy pancake with a golden-brown exterior.
Families and friends come together to enjoy qatayef, strengthening bonds and creating lasting memories. So, let’s make this Middle Eastern pancakes recipe to savor another level of deliciousness and sweetness.
Crunchy, Sweet, and So Satisfying
What is Qatayef?
Qatayef is a traditional dessert served mostly during Ramadan. This incredibly popular Middle Eastern dessert can be garnished and stuffed with various fillings. It consists of a small dough that can be filled with cream or nuts, and it is commonly compared to pancakes.
Qatayef symbolizes the spirit of generosity, unity, and hospitality at the core of Ramadan. Whether you’re savoring a warm, cheese-filled qatayef or relishing the nutty sweetness of a crispy version, qatayef is not just a dessert but an embodiment of the joy and togetherness that Ramadan brings.
It’s a delightful tradition that connects people through the shared love of blessed moments.
In terms of desserts, the dough or batter itself is sometimes considered a type of sweet. Most people prefer to buy the dough and then add their preferred fillings.
The batter might look a little sophisticated, but it actually requires very simple ingredients. In this easy qatayef recipe, I will show you how to make it from scratch to get the softest dough with beautiful color and the right texture.
Did You Know?
Qatayef is not only served as a dessert, but it can also be a savory snack.
Stuffed qatayef is a staple dessert during Ramadan in the Levant area, which includes Palestine, Lebanon, Syria, and Jordan.
The most common Egyptian qatayef is the deep-fried one, filled with nuts and drizzled with some Qater (Sheera).
The city of Bethlehem holds the record for the biggest Qatayef which is 104 kilograms and 3 meters in diameter.
Fluffy Plain Qatayef Pancakes
Ingredients You Will Need
For the Qatayef Dough
All-purpose flour: It is the key ingredient that provides structure and texture to the dough.
Fine semolina: It adds a slight crunch and texture to the qatayef pancakes.
Baking powder: It helps the batter rise and become light and fluffy.
Yeast: The yeast in the dough is what gives the bubbly appearance.
Sugar: It adds sweetness to the dough and aids in activating the yeast.
Salt: It balances out and enhances the flavor of the dough.
Orange blossom water: It is a fragrant ingredient that can add a subtle floral aroma to the dough. Remember, this is an optional ingredient.
Lukewarm water: It is used to hydrate the dough and activate the yeast.
For the Cheese Filling
I use Ackawi, whole milk Panela, or Chicago/Village cheese.
For Topping
Pistachios: Crushed pistachios are used as a topping for qatayef, adding a delightful crunch and nutty flavor.
For Serving
Simple syrup
Moon Shaped Qatayef
Steps to Prep
Start by sifting all dry ingredients into a large bowl and whisk them well.
Next, pour them into a blender and add the lukewarm water.
Now, add a little bit of orange blossom water. This step is optional but it adds a nice flavor to the dough.
Then, blend for 2 minutes on high speed, then let it sit for half an hour covered.
Once rested, blend again for 30 seconds.
After that, preheat your skillet or griddle to medium-high and pour the qatayef batter into the desired size.
Next, wait for the surface to dry, then remove and place onto a clean towel. Do not flip the pancake.
Once done, cover them with another kitchen towel to prevent them from drying out until ready for filling.
Now, it’s time to stuff the qatayef with shredded or broken-apart cheese. Be sure not to overstuff them.
Once prepared, seal well by pinching the edges shut.
After that, fry over medium heat or bake brushed in oil until crispy, about 22-30 minutes, flipping halfway.
Finally, dunk them immediately in simple syrup.
Simple Syrup
It always adds some flavor to sweets, especially Middle Eastern sweets.
Preparing this syrup is very simple! All you have to do is add equal parts of sugar and water and boil them until they are thickened.
For more information, check out my full Qater (Sheera) recipe.
Better Presentation Means Better Taste
Fried, Baked, or Plain?
Qatayef pancakes offer incredible versatility, as you can serve them in many different options and delight your taste buds.
For a simple yet satisfying experience, serve them plain alongside a refreshing glass of simple syrup.
Alternatively, elevate the qatayef flavor by frying them after stuffing them with your desired fillings. To achieve a delectable crunchy texture, you could fry them in corn oil or any oil of your choice until the edges turn a luscious golden hue with a delightful crunch. Don’t miss to soak them in simple syrup.
However, if you prefer a lighter touch, you can simply oven-bake your qatayef pancakes at 350 °F for about 10 – 15 minutes or until golden and crunchy.
It all depends on your personal preference.
What can be done to ensure that my homemade qatayef retain their crunchiness for an extended time?
To ensure that your qatayef remains crunchy for as long as possible, follow these tips:
- Cook them on medium-high heat: Preheat your skillet or pan on medium-high heat before cooking the qatayef.
- Don’t overcrowd the pan: When cooking the qatayef pancakes, make sure not to overcrowd the pan or griddle.
- Properly drain excess syrup: After frying or baking the qatayef, allow them to drain the excess syrup thoroughly. You can place them on a wire rack or a paper towel-lined tray to remove any excess moisture.
Optional Add-Ins
Vanilla: Even though the batter recipe does not contain any eggs, adding vanilla to the qatayef batter enhances its flavor profile, infusing it with a subtle, sweet, and aromatic.
Mahlab: It is a powder made of cherry seeds and its flavor is a fusion of roses, almonds, and vanilla, among others. Adding mahlab to the qatayef batter lends a unique and distinctive flavor. One pinch of mahlab is enough to give a strong flavor, so it is preferred to use a small quantity.
Spices: Since the syrup is a simple combination of water and sugar mixed, it is suggested to spice it up with some cardamom pods, whole cloves, or cinnamon which will complement the overall taste of the qatayef.
Orange juice or zest: Adding some orange juice zest to the batter or mixing it with juice, gives the sweet a citrus taste. It also cuts through the creaminess of the Ashta.
Qatayef Variations
Qatayef pancakes, the beloved Middle Eastern dessert, come in different delightful types and forms. However, whatever you choose to go with, make sure to drizzle some Qater (Sheera) on top.
Qatayef Asafiri: They are the small, moon-shaped ones. They are usually filled with Ashta or cheese, some prefer to add nuts or even chocolate spread to them. The regular type is usually not so big. Don’t miss to check out my full recipe for Qatayef Asafiri.
Nut-Filled Qatayef: For those with a sweet tooth, these qatayef with nuts pancakes take center stage, with crushed pistachios, walnuts, or almonds combined with sugar and aromatic spices, creating a crunchy and flavorful sensation. Cinnamon powder and orange blossom water are mainly added to walnut filling.
Nutella Qatayef: It is a delectable variation of the traditional qatayef dessert that incorporates Nutella, a popular chocolate hazelnut spread, as the filling. The qatayef pancakes are typically stuffed with a generous amount of Nutella, which melts and creates a heavenly combination of chocolate and nutty flavors. This variety of qatayef doesn’t require simple syrup.
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Top Tips for Best Qatayef Recipe
You can use rose water instead of orange blossom water.
The batter should be covered and left to rest on the counter before preparing it. In case the kitchen is warm, one hour should be enough. If not, then it might take two hours for it to rest completely.
It is preferable to use a batter dispenser in order to pour the dough on the griddle.
The qatayef pancakes should not be overcooked, once the back of the batter starts to become gold and the top part dries out, it should be removed from the griddle immediately.
If while you’re cooking them the holes are small and clustered, the heat is probably too high, or it might need more resting time. Try dropping the temperature of your griddle by a few degrees.
If your qatayef isn’t the desired color, then raise the temperature on your pan or griddle little by little and pour again.
If the qatayef are extra stuffed with filling before frying/baking them, they will open up or rip.
After you fry them, put the qatayef on absorbent kitchen paper to get rid of the oil before dipping them in the qater syrup.
Storage Tips
Storing: Allow the qatayef to cool completely at room temperature. Once cooled, place them in an airtight container or a zip-top bag and store them in the refrigerator for 3-4 days. Ensure they are arranged in a single layer to prevent sticking together.
Freezing: If you want to freeze these pancakes, you have to freeze them after stuffing them. Place in a ziplock bag and freeze for 2 months. Cook from frozen, do not thaw.
Reheating: To retain the crispness of the Qatayef, reheat them in the oven at 350°F for 5-10 minutes or until warm. You can also microwave them for 30 seconds.
Can I prepare the batter in advance?
Yes, the batter can be prepared and saved in the refrigerator for a day or two. However, before using the batter it should be left at room temperature first.
Golden Middle Eastern Stuffed Qatayef
Frequently Asked Questions (FAQs)
You must add a tablespoon of hot water and mix it well until it is stiff, then the batter must rest for about 15-30 minutes.
You can use a variety of aromatic spices to enhance the flavor profile and add depth to the filling, like cinnamon, cardamom, allspice, and cloves.
The syrup can be prepared in advance and kept on the counter to cool completely. transfer the cooled syrup to a clean, airtight container or bottle. After that, ensure the container is tightly sealed to prevent air from entering, and then store the simple syrup in the fridge. Otherwise, the sugar will crystallize which will damage the sugar consistency.
Other Recipes You Must Try:
Halawat el Jibn (Sweet Cheese Rolls)
The Best Awameh (Luqaimat) Recipe
Layali Lubnan (Lebanese Nights Dessert)
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 Recipe
Fatimah AlghweirIngredients
For the Qatayef Dough
- 1½ cups all-purpose flour
- 1 cup fine semolina
- 1 tablespoon baking powder
- ½ teaspoon yeast
- 3 tablespoons sugar
- ⅛ teaspoon salt
- 1 teaspoon orange blossom water optional
- 3 cups lukewarm water
For Topping
- pistachios
For Serving
- simple syrup
For the Cheese Filling
- Ackawi or panela, or chicago/village cheese
Instructions
- Sift all dry ingredients into a large bowl and whisk them well.
- Pour them into a blender and add the lukewarm water.
- Add a little bit of orange blossom water. This step is optional but it adds a nice flavor to the dough.
- Blend for 2 minutes on high speed, then let it sit for half an hour covered.
- Once rested, blend again for 30 seconds.
- Preheat your skillet or griddle to medium-high and pour the qatayef batter into the desired size.
- Wait for the surface to dry, then remove and place onto a clean towel. Do not flip the pancake.
- Cover them with another kitchen towel to prevent them from drying out until ready for filling.
- It’s time to stuff the qatayef with shredded or broken-apart cheese. Be sure not to overstuff them.
- Stuff the qatayef with the shredded/broken apart cheese making sure to not overstuff.
- Seal well by pinching the edges shut.
- Fry over medium heat or bake brushed in oil until crispy, about 22-30 minutes, flipping halfway.
- Dunk them immediately in simple syrup.
Notes
- The qatayef pancakes should not be overcooked, once the back of the batter starts to become gold and the top part dries out, it should be removed from the griddle immediately.
- Before cooking them, the qatayef should be covered by a towel so that they don’t dry out.
- If your qatayef isn’t the desired color, then raise the temperature on your pan or griddle little by little and pour again.
- If the qatayef are extra stuffed with filling before frying/baking them, they will open up or rip.
0 Responses
My all time fav dessert in ramadan ❤️🔥 super easy and fluffy👌
We made these for ramadan last year. They were perfect and seriously fail proof!
Best and easiest atayif recipe! I’ve been using it the last 2 ramadans alhamdulillah!
Best atayif recipe! I’ve been using it for the last 2 Ramadans alhamdulillah! So fluffy and so many bubbles!
Best atayif recipe! I’ve been using it for the last 2 Ramadans alhamdulillah! So fluffy and so many bubbles!
Will definitely try this recipe for Ramadan inshallah
This recipes is to die for. I use it every Ramadan. They are always a family favorite. The consistency of the batter is perfect to the T. She never fails with any of her recipes
The best qatayef recipe. Absolutely perfect everytime.
Love love love!!! Its so simple and perfect!
Best atayef recipe ever. Seriously. Thank you fatima!!
fatimah always has the best recipes. I’m in the UK and here, her recipes are always spot on. We have tried almost every dessert she makes.
Loved how these came out!! Will always be my go to!
The qatayef came out perfect all the time. I love how i can pop them out of the freezer whenever i want.
We had this recipe in the beginning of last ramadan and i have made it everytime i was invited to someones house. Peru
Loved these last year and cant wait to try them again this year!
Made these last ramadan and will continue to use the recipe FORVEVER its the only recipe that ever worked for me.
I just made these and it was seriously the easiest recipe to follow. Every Ramadan I try soooo many and nothing works out. They were fluffy and soft and didn’t have a hard time closing like other recipes I’ve tried. Definitely my new go to!
I also use the same recipe every year, but I wanted to try something new and I know I can always rely and trust in FalasreeniFoodie’s recipes. This was by far the easiest and most fluffiest recipe ever. Closing and stuffing them was super easy and turned out beautiful in color as well. Thank you again for another amazing recipe.
I tried this recipe last week and it was amazing!! I have never made any Arabic desserts before but always love eating these from my mom. I couldn’t believe how easy it was to make with your instructions. Not only did they look great, but they tasted amazing! I was really proud of myself and so grateful for your recipe. I always know I can trust that your recipes will be great.
Hi Fatimah, thank you for sharing this recipe! What kind of yeast do you use? Thanks.
Hi! Active dry 🙂
Amazing recipe. Crunchy, fluffy and delicious 🤤 I mixed half Akawi & half sweet cheese it was delicious. 😋
I’ve tried so many different recipes for qatayef and this is the best one by far, when I make it my whole family eats them and ask for more the next day!
We love the turnout of this recipe! Thank you so much
Best recipe by far. They are fluffy and crispy and delicious 🤤this is a new family addiction
I made these for my Palestinian Mama and Baba, they both approved! Delicious!
It was my first time making atayef from scratch and omg these were amazing! I even freezed the extra to use for the next few days and they were just as yummy as the first day. 😍