Qatayef (Traditional Sweet Stuffed Pancakes)
Qatayef is definitely one of the loveliest desserts the countries of the Levant have to offer.
The recipe is a bit fiddly, but definitely worth making at home, since not much equals fresh qatayef.
Itâ€™s a moreish Middle Eastern dessert that is eaten traditionally during Ramadan, but can be enjoyed any time of year.
If you visit family or friends during Ramadan, itâ€™s incredibly likely youâ€™ll be served these morsels of goodness.
What is Qatayef?
Qatayef is simply an arabic style stuffed pancake, with various fillings.
The three most common fillings are, sweet cheese, sweet mixed nuts and pastry cream.
This dessert is traditionally made during the month of Ramadan and can be found for sale in many places at this time of year.
Cooked slowly on a low heat only on one side on one side, the pancake will cook 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 then deep fried.
After which the stuffed and fried pancake is soaked in simple syrup for a maximum sweetness.
How to Make Qatayef
There are three main steps to making qatayef: the simple syrup, the filling and the pancakes.
The Simple Syrup
The first step is to create sugar water to dip the pancakes into at the end.
In a small pot, heat warm water and sugar until boiling.
Add in lemon juice and simmer for 5 minutes.
Remove it from the heat, pour the syrup into a bowl and leave to cool.
For an extra Middle Eastern flavor, you can add either orange blossom water or rose water.
For this recipe, Iâ€™ve decided to make a sweet nut filling.
Iâ€™ve detailed below the different kinds of fillings you can try.
In a food processor, pulse a mixture of nuts until finely chopped.
My preferred mixture is almonds, walnuts, hazelnuts and pine nuts.
In a small pot, melt some butter and add the nut mixture.
Cook until the nuts are toasted, then remove from the heat and set aside to cool.
Ideally, the pancakes should be small enough to be eaten in two to three bites.
This is important to keep in mind as you progress through this part.
Otherwise, the results are impractical large pancakes!
In a bowl, combine flour, sugar, powdered milk, yeast, baking powder and salt.
Create a well in the mixture, add in the water and mix until you have a pancake consistency.
In a frying pan, ladle a spoonful of pancake batter and cook over a medium heat.
The important note here is not to flip the pancake.
Cook on one side until you see bubbles forming and the pancake is golden brown on its bottom.
Make sure that it is cooked all the way through before removing it from the pan.
Itâ€™s critical that the heat is not too high.
Bringing It All Together
Place your pancake, golden brown side down, and spoon some of the nut mixture onto one half.
Fold the pancake in half and pinch the edges until the pancake sticks together.
Carefully place the folded pancake into hot frying oil until golden brown on both sides.
Immerse the pancake into your simple syrup and well soak.
Making Different Qatayef Fillings
As I described above, there are three common choices for fillings.
There are cheese filled options using a popular white cheese found in the Middle East: akawi.
However, this can be difficult to source elsewhere so this can be substituted for mozzarella.
It can also be filled with cream.
The ideal kind would be pastry cream but whipped double cream would work as well.
Finally, my favorite is sweet nut filling.
Choose a mixture of your favorite nuts and roast them with butter.
Tips for Making Qatayef
- Be careful not to over cook the pancakes so they arenâ€™t dry.
- Make sure they are sealed well, otherwise they will fall apart during the frying process.
- Be careful not to fry them for a long period.
- 2 cups Flour
- 1 tbsp Sugar
- 1 tbsp Powdered Milk
- 1 tsp Yeast instant
- ½ tsp Baking Powder
- ⅛ tsp Salt
- 1¾ cup Warm Water
- 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 and 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 and spray with oil. Using a ladle, pour batter in 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.