Qatayef is definitely one of the loveliest desserts out there.
The recipe is a bit fiddly, but definitely worth making at home.
Nothing equals fresh qatayef.
This dessert is traditionally made during the month of Ramadan and can be found for sale in many places at this time of year.
Qatayef has three common versions, one with a sweet cheese filling, one with other with a sweet mixed nut center, and one with a kind of pastry cream.
They are essentially pancakes that are only cooked on one side until done all the way through.
The filling is put in the center and then folded over to create a pancake package full of goodness which is deep fried, and then soaked in simple syrup.
How could it get much better than that?!
I can’t wait to go out and sample all the various versions of qatayef out there.
The nice thing also is that everyone has their own twist on how they make it, so it has an individual and often unique twist to it.
All qatayef is generally the same but it’s not standardized leaving room for a personal signature on each dessert.
It is fun comparing and finding the best one.
Of course you can usually spot the best ones by the lines that form to buy them.
As Ramadan arrives, evenings become busier especially when it’s in the spring and summer months.
It’s nice to go out and see everyone having a nice time with friends and family.
Today was the perfect day for a barbeque, and since my brother is in town with his wife, we decided that a lunch in the garden, cooked on the grill would be a great way to spend part of our Thursday.
I ended up grilling lamb chops, koftas on skewers, as well as onions, garlic, and hot peppers, all of which are wonderful things to grill.
We had some manoushe as a nice bread addition to our lunch.
This morning I picked up a couple of melons for dessert.
Melons here at this time of year are outrageously delicious, and that is no exaggeration.
After the melon, we had creme caramel that I made yesterday.
It was a wonderful midday barbeque that left us all full to the gills!
This afternoon I went out to get nuts.
Always exciting, and not only because of the driving here!
I go to Shaheen to get my peanuts, on a weekly basis pretty much.
Shaheen is a coffee and nut roaster; they are in my view the best in Jordan.
And the reason I go once a week is because they of course roast their nuts daily, and even several times a day.
That way I get fresh, fresh nuts that are still warm right out of the roaster!
Nothing takes the place of food that has just been prepared, and that is another one of the nice things about being in a country like Jordan.
You can still get food that is made right in front of you.
Fresh as fresh can be.
- 2 cups Sugar
- 1 cup Water
- 1 tsp Lemon Juice
- ⅓ cup Slivered Almonds
- ⅓ cup Walnuts
- ⅓ cup Hazelnuts
- 1½ tbsp Pine Nuts
- 1½ tbsp Sugar
- 1 tbsp Butter
- Oil For Frying
- Heat the water and the sugar in a small pot, until boiling.
- Add the lemon juice and simmer for five minutes.
- Pour in a bowl, and set aside to cool.
- Put nuts and sugar in a food processor and pulse until finely chopped.
- Heat the butter in a pan until melted.
- Add nut mixture and cook until toasted.
- Cool and set aside.
- In a bowl mix the flour, sugar, powdered milk, yeast, baking powder, salt.
- Make a well in the middle of the flour mixture and add the water.
- Mix with a spatula, or wooden spoon until you have a pancake batter consistency.
- Place a frying pan on a medium heat, spray with oil. Using a ladle pour batter on the pan. Cook only on one side until the pancake shows bubbles and begins to dry out. You want the pancake to be cooked but not too dry.
- Once you have cooked all your batter, place a spoonful of filling in the middle of each pancake. Fold over and pinch the edges until pancakes stick together.
- Heat oil for shallow frying in a pot.
- Once hot, using tongs, dip each Qatayef in the oil, frying both sides.
- Once golden brown dip into simple syrup and make sure to soak both sides.
- Serve immediately.
Nutrition Per Serving