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Authentic Qatayef Recipe Egypt, Africa
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
One of the most recognizable Ramadan sweets, qatyef is a stuffed pancake that is either fried or baked, but can also be left uncooked after it’s been stuffed. However, unlike regular pancakes, Arabic pancake qatyef is only baked on one side, which leaves the other side bubbly and soft, perfect for soaking up the delicious filling. The traditional fillings include sweetened clotted cream eshta, nuts like pistachio, hazelnuts, or pine nuts, while savory qatayef is usually filled with cheese, or left plain and served with soups. The basic batter for the pancakes is made with only flour, yeast, baking powder, salt, and water, but older recipes will also include semolina flour. Milk, whole wheat flour, sugar, oil, and various flavorings such as orange blossom water or rosewater are also common in recipes. Once filled, then baked or fried, qatayef is either dipped in or drizzled with syrup. Depending on their size, qatayef can be classified into three categories —... Read more
Cooking tips
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syrup
When preparing the syrup, one thing to keep in mind is that it should not be overly stirred, just enough so the sugar can dissolve. Once the syrup starts boiling, and you add the lemon juice, stop stirring completely, or your syrup will turn cloudy. Other flavorings such as orange blossom water and rosewater are added near the end of cooking. It's best to make the syrup first, as it needs time to ... Read more -
the batter
There are several ways you can prepare the batter for qatayef pancakes. The most common way is to activate the yeast first and then add it to the flour. The liquid should be poured in last and gradually while whisking continuously. The other way is to mix the dry and the wet ingredients separately and then combine the two. Whichever method you choose, the covered batter should always have time to ... Read more -
the bubbles
If the bubbles do not appear on the surface of the pancake as it cooks, one of two things is not right. Either the batter is too thick, and you need to dilute it with water, or the baking powder has lost its efficiency, in which case you need to add a teaspoon of fresh baking powder. It's important that you add water in small batches, no more than 1/4 cup (60 ml) at a time so the batter does not thin ... Read more -
method
The pan should be heated over medium-low heat, never higher than that, or the pancakes will brown too quickly and dry out, making it very probable they will not seal properly and will break once filled. Also, it's important that you keep the finished pancakes covered while you bake the rest. This will help keep them fresh, soft, and pliable until you are ready to fill them. Do not stack the pancakes,... Read more -
nut filling
There are no rules as to what kinds of nuts you can use for the filling. Walnuts, pine nuts, almonds, pistachios, a combination of nuts, or whatever sweet mixture tickles your fancy. -
eshta clotted cream
One of the traditional qatayef fillings is the Arabic clotted cream eshta, but you can use kaymak, mascarpone, or mozzarella instead. Also, you can make eshta from scratch by following one of the recipes outlined here. -
make ahead
You can prepare the qatayef well in advance. Once filled, place the qatayef on a flat plate and freeze them. Once frozen, transfer them into a bag, and put the bag back into the freezer, where they will keep for up to three months. Thaw in the refrigerator overnight when ready to prepare, then fry or bake the following day. -
serving & storage
Because it will turn soggy very quickly, clotted cream qatayef should be eaten immediately once prepared, while the qatayef with a nut filling can sit for longer, but no longer than an hour after it's been made.
Recipe variations
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Qatayef II
Ready in 2hAdapted from the blog Cleobuttera (www.cleobuttera.com), this recipe gives instructions on how to prepare a nut-filled qatayef. The filling is made with hazelnuts, pine nuts, and golden raisins, but you can adjust it to your liking by using either your favorite nut, or adding flavorings such as cinnamon, rosewater, coconut flakes, and orange blossom water.
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Qatayef I
Ready in 1h 45minAdapted from www.arabiczeal.com, this recipe gives instructions on how to prepare a nut-filled qatayef. Unlike most stuffed qatayef recipes where stuffed pancakes are fried, here they are baked. The recipe also includes instruction on how to make the syrup in which qatyef is dipped after baking.
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Qatayef III
Ready in 1h 30minAdapted from the blog Amira’s Pantry (amiraspantry.com), this recipe gives instructions on how to prepare a nut-filled qatayef. The ingredients for the batter are only flour, yeast, and water or milk, but you can also use a combination of both. You can tailor the filling to your taste by using the nut (or more than one) of your choice, then just mix it with sugar and melted butter, if desired.
-
Cheese and Nut Filled Qatayef
Ready in 2h 5minThe following recipe gives instructions on how to prepare the cheese and nut-filled qatayef, as well as the syrup to pour them over with. You can choose whether you’d like your qatayef baked or fried, as instructions for both are included in the recipe.
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Qatayef VII
Ready in 2h 30minAdapted from the blog Gaza Mom (www.gazamom.com), this recipe gives instructions on how to prepare both the cheese and the nut-filled qatayef. Unlike other qatayef recipes outlined here, the main feature of this one is the heavily seasoned pancake batter. You can adjust the recipe to your liking by either frying the qatayef instead of baking it, or by serving qatyef with honey instead of coating it in syrup.
Qatayef II
PREP 1h
COOK 1h
READY IN 2h
Adapted from the blog Cleobuttera (www.cleobuttera.com), this recipe gives instructions on how to prepare a nut-filled qatayef. The filling is made with hazelnuts, pine nuts, and golden raisins, but you can adjust it to your liking by using either your favorite nut, or adding flavorings such as cinnamon, rosewater, coconut flakes, and orange blossom water.
Ingredients
Qatayef II
FOR THE PANCAKE BATTER
2 cups all-purpose flour
1 tbsp sugar
1 tbsp powdered milk
1 tsp instant yeast
½ tsp baking powder
⅛ tsp salt
1¾ cups warm water
FOR THE NUT FILLING
⅓ cup skinned hazelnuts, coarsely chopped
⅓ cup pine nuts, lightly toasted on a dry skillet
⅓ cup golden raisins
1½ tbsp granulated sugar
1 tbsp unsalted butter, softened
FOR SUGAR SYRUP
2 cups sugar
1 cup (237ml) water
a squeeze of fresh lemon juice, about 1 teaspoon
vegetable oil, for frying
Preparation
1
Qatayef II
Step 1/9
Add water, sugar, and lemon juice to a saucepan. Cook over high heat, stirring a few times to help the sugar dissolve, but once boiling, stop stirring. Once at a rolling boil, reduce the heat to medium-low and simmer the syrup for 10 minutes exactly, otherwise it will thicken too much. Take off heat and pour into a large bowl. Allow the syrup to cool to room temperature.
Step 2/9
Mix flour, sugar, powdered milk, yeast, baking powder, and salt in a large bowl. Pour in half of the water, whisking until there are no lumps left. Add water in batches, whisking after each pour. Ideally, you should end up with a batter that has a consistency similar to that of a regular pancake batter. So, in case it is thicker, add more water, a tablespoon or so. Cover the bowl with cling film and place it in a warm place for 45-60 minutes.
Step 3/9
Pour two tablespoons of the batter into the skillet, spreading it into a circle 8cm in diameter. To help yourself, use a small ladle or an ice cream scoop to portion the batter. As the pancake cooks, bubbles will form on its surface. Cook only on one side. The pancake is done when the surface is no longer shiny and wet. Place the cooked pancake on large plate bubbly side up, and cover with a clean cloth. Do not stack the pancakes, as they will stick together.
Step 4/9
Cook the remaining pancakes as in the previous step. Wait until all the pancakes have cooled before filling them. You can also wrap them in cling film to prevent them from drying out.
Step 5/9
Combine all the ingredients for the filling in a bowl and mix until well combined.
Step 6/9
To fill the pancakes, first, place the pancake cooked side down, then put a small amount of the filling in the center, and fold the pancake over, sealing the edges by pinching them together.
Step 7/9
Heat two inches of oil over medium-high heat until about 175-190°C. Fry qatayef until golden brown and crisp, about 2-4 minutes per side. The longer the frying, the crispier and darker in color they will be. Drain them briefly on paper towels.
Step 8/9
Then, while still hot, immerse them in the previously prepared syrup. Make sure they are well coated before you take them out. Transfer them to a wire rack so the excess syrup can drip off.
Step 9/9
Serve them arranged on a platter, sprinkled with pistachios or coconut flakes (optional). They should be eaten while still warm, within a few hours after frying.
Other Variations
-
Qatayef I
Ready in 1h 45minAdapted from www.arabiczeal.com, this recipe gives instructions on how to prepare a nut-filled qatayef. Unlike most stuffed qatayef recipes where stuffed pancakes are fried, here they are baked. The recipe also includes instruction on how to make the syrup in which qatyef is dipped after baking.
-
Qatayef III
Ready in 1h 30minAdapted from the blog Amira’s Pantry (amiraspantry.com), this recipe gives instructions on how to prepare a nut-filled qatayef. The ingredients for the batter are only flour, yeast, and water or milk, but you can also use a combination of both. You can tailor the filling to your taste by using the nut (or more than one) of your choice, then just mix it with sugar and melted butter, if desired.
-
Cheese and Nut Filled Qatayef
Ready in 2h 5minThe following recipe gives instructions on how to prepare the cheese and nut-filled qatayef, as well as the syrup to pour them over with. You can choose whether you’d like your qatayef baked or fried, as instructions for both are included in the recipe.
-
Qatayef VII
Ready in 2h 30minAdapted from the blog Gaza Mom (www.gazamom.com), this recipe gives instructions on how to prepare both the cheese and the nut-filled qatayef. Unlike other qatayef recipes outlined here, the main feature of this one is the heavily seasoned pancake batter. You can adjust the recipe to your liking by either frying the qatayef instead of baking it, or by serving qatyef with honey instead of coating it in syrup.
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