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the best qatayef for ramadan

Qatayef Recipe

Fatimah
Crunchy, sweet, and so satisfying, Middle Eastern stuffed qatayef pancakes are a great fit to satisfy your sweet tooth after you break your fast.
5 from 29 Ratings
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine Middle Eastern
Servings 6 people
Calories 139 kcal

Ingredients
  

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 non-stick skillet or griddle to medium-high and pour the qatayef batter into the desired size. Make sure to do a few trials and errors. With my new stove, I used the heat on medium low for it to not turn a dark color.
  • 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(baking or frying) 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. Make sure to seal those edges over and over again!
  • I have noticed a difference in the way the qatayef look on a non stick skillet vs a pancake griddle. They both work fine- but the non stick skillet gives a more traditional look to qatayef with a lighter color ring on the edge of the pancake. 

Nutrition

Calories: 139kcalCarbohydrates: 30gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 261mgPotassium: 36mgFiber: 1gSugar: 6gCalcium: 122mgIron: 2mg
Keyword Middle Eastern Pancakes, Qatayef, Qatayef Recipe, Stuffed Arabic Pancakes
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