Qatayef is a mouthwatering treat that holds a special place in the hearts of many during the holy month of Ramadan. Cooks often prepare these delectable Middle Eastern sweet treats by mixing a batter of all-purpose flour, fine semolina, and other ingredients, then cooking them on a griddle or skillet.

This recipe creates a delicate, slightly spongy pancake with a golden-brown exterior, which you can bake or fry after stuffing it with nuts, ashta, or cheese.

---

---

---

What Are Qatayef?

People traditionally serve Qatayef as a dessert during Ramadan. This incredibly popular Middle Eastern treat features a small dough that they garnish and stuff with various fillings, such as cream or nuts, often comparing it 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.

---

Qatayef pancakes are the most popular Ramadan dessert in my opinion, and for a good reason! They are so delicious, absolutely easy to make, and perfect for preparing ahead.

---

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

---

Fluffy Plain Qatayef Pancakes

---

How to Make Qatayef

How to Prepare the Batter

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.

How to Cook the Batter

Preheat your non-stick 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.

Once done, cover them with another kitchen towel to prevent them from drying out until ready for filling.

How to Stuff the Qatayef

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.

How to Fry Qatayef

Fry over medium heat or bake brushed in oil until crispy, about 22-30 minutes, flipping halfway.

Finally, dunk them immediately in simple syrup.

---

Moon Shaped Qatayef

---

What Is 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

---

Serving Suggestions

Qatayef pancakes offer incredible versatility, as you can serve them in many different options and delight your taste buds.

Plain: For a simple yet satisfying experience, serve them plain alongside a refreshing glass of simple syrup.

Fried: 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.

Baked: 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.

---

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.

---

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.

---

Pin It for Later

---

Top Tips for Best Qatayef Recipe

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.

---

Other Middle Eastern Desserts You Must Try:

Halawat el Jibn (Sweet Cheese Rolls)

Maamoul (Date Filled Cookies)

Aish El Saraya Dessert

The Best Awameh (Luqaimat) Recipe

---

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)

---

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.

---

• 
  Om Ali (Egyptian Bread Pudding)
• 
  Warbat Bil Ashta (Shaabiyat)
• 
  Muhallabia and Jello Pudding
• 
  Palestinian Qidreh (Spiced Lamb and Rice)

---