Description
Qatayef are traditional Middle Eastern sweet stuffed pancakes typically enjoyed during Ramadan. These golden, crispy pockets are filled with a spiced walnut mixture, fried to perfection, and soaked in fragrant sugar syrup, creating a delightful combination of crunchy and syrupy textures with a rich, nutty filling.
Ingredients
Scale
Syrup
- 2 cups sugar (400g)
- 1 cup water (250ml)
- 1/4 cup honey
- 1 tsp lemon juice
Batter
- 1¾ cups all-purpose flour (240g)
- 1 tbsp sugar
- 1 tbsp powdered milk
- 1 tsp instant yeast
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 3/4 cups warm water (425ml)
Filling
- 2 cups walnuts
- 1/4 cup sugar (50g)
- 1 tsp rose water
- 1/2 tsp ground cinnamon
Other
- Vegetable oil for frying
Instructions
- Make the Syrup: In a saucepan over medium heat, combine sugar, water, honey, and lemon juice. Stir and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer for 10 minutes until slightly thickened. Remove from heat and let cool to room temperature. The syrup will thicken more as it cools.
- Prepare the Batter: Combine all batter ingredients (flour, sugar, powdered milk, instant yeast, baking powder, salt, and warm water) in a blender and puree until smooth. Transfer to a bowl, cover, and let it rest for 30 minutes until bubbly and slightly risen.
- Adjust Batter Consistency: Stir the batter and check that it is thinner than typical pancake batter and free of lumps. If it’s too thick, add a tablespoon of water to reach the desired consistency.
- Cook the Pancakes: Heat a griddle or skillet until hot. Lightly grease with a paper towel dipped in oil. Pour approximately two tablespoons of batter to form a 3-inch circle. Cook only on one side; do not flip. Cook until bubbles form on the surface and the top is no longer wet. Remove and place bubble-side up on a baking sheet, avoiding overlap. Cover with a towel and continue with the rest of the batter.
- Prepare the Filling: In a food processor, pulse walnuts, cinnamon, sugar, and rose water until finely chopped. Reserve 3/4 cup of this mixture to use as a garnish for dipping.
- Stuff the Qatayef: Hold each pancake bubble-side up and place about one teaspoon of the walnut filling in the center. Fold over to form a half-moon shape and pinch the edges firmly to seal the pancake closed. Ensure they are well sealed to prevent filling from leaking during frying.
- Fry the Qatayef: Pour 2 inches of vegetable oil into a frying pan and heat over medium-high heat until it reaches 350°F (175°C). Fry the stuffed pancakes for about 2 minutes on each side until golden brown and crispy.
- Drain and Serve: Remove the fried qatayef and drain them on paper towels for 1 minute to remove excess oil. While still hot, dunk or drizzle them with the cooled sugar syrup, and optionally garnish with the reserved walnut mixture.
Notes
- When folding the qatayef, make sure to pinch the edges tightly to prevent the filling from spilling out during frying.
- Do not flip the pancakes during cooking to maintain their characteristic texture with a bubbly top and cooked bottom.
- The syrup should be cooled before soaking the qatayef to avoid making them soggy.
- Adjust oil temperature as needed to keep consistent frying heat; too hot oil will burn the pancakes and too cool oil will make them greasy.
- Qatayef can also be baked instead of fried for a less oily version but frying yields a traditional crispy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Middle Eastern
Keywords: Qatayef, Middle Eastern dessert, stuffed pancakes, walnut filling, Ramadan sweets, fried pancakes, syrup soaked
