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

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.

Questions

Can I make Qatayef gluten-free?

Yes. The gluten in this entry 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.

How long does Qatayef keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Qatayef?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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