Qatayef

Name: Qatayef
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups granulated sugar; 1 cup water; 1 tsp lemon juice; 1 tsp orange blossom water; 1 cup all-purpose flour; 1/4 cup fine semolina; 1 tsp active dry yeast; 1/2 tsp baking powder; 1.5 cups warm water; 1 cup walnuts, finely chopped; 1/2 tsp ground cinnamon; 1 cup vegetable oil

Middle Eastern stuffed pancakes filled with spiced walnuts, fried until golden, and soaked in aromatic sugar syrup.

40 minMediumServes 4420 cal/serving

Middle EasternDessertStovetopVegetarianHalal-friendlyKosher-styleEgg-FreeSoy-FreeShellfish-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

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Ingredients

2 cups granulated sugar
1 cup water
1 tsp lemon juice
1 tsp orange blossom water
1 cup all-purpose flour
1/4 cup fine semolina
1 tsp active dry yeast
1/2 tsp baking powder
1.5 cups warm water
1 cup walnuts, finely chopped
1/2 tsp ground cinnamon
1 cup vegetable oil

Instructions

1

In a saucepan, combine 2 cups granulated sugar, 1 cup water, and 1 tsp lemon juice, bring to a boil, simmer for 5 minutes, stir in 1 tsp orange blossom water, and let cool into syrup.
2

Whisk 1 cup all-purpose flour, 1/4 cup fine semolina, 1 tsp active dry yeast, 1/2 tsp baking powder, and 1.5 cups warm water into a smooth batter, then rest for 30 minutes until bubbly.
3

Mix 1 cup finely chopped walnuts and 1/2 tsp ground cinnamon in a bowl to make the filling.
4

Heat an ungreased skillet over medium heat, pour small rounds of batter, cook only on one side until bubbles pop and top dries, then transfer to a towel.
5

Place walnut mixture in the center of each pancake, fold in half, and pinch the edges tightly to seal.
6

Heat 1 cup vegetable oil in a deep skillet over medium-high heat, fry the folded pancakes for 2 to 3 minutes until golden and crisp, then drain.
7

Dip hot qatayef immediately into cooled syrup, soak for 1 minute, and serve warm.

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Questions

What is Qatayef?

Middle Eastern stuffed pancakes filled with spiced walnuts, fried until golden, and soaked in aromatic sugar syrup. This reference files it under Middle Eastern dessert: made on the stovetop, rated medium and about 40 minutes start to finish.

What if the yeast does not foam in Qatayef?

Then it is dead or the liquid was too hot. Step 2 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

What can I use instead of yeast in Qatayef?

The entry for Qatayef calls for 1 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Qatayef gluten-free?

Yes. The gluten in Qatayef is 1 cup all-purpose flour, 1/4 cup fine semolina. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Qatayef contain tree nuts?

Yes: 1 cup walnuts, finely chopped. The full allergen list for this entry is gluten and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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