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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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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 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 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 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.
-
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.
Cheese and Nut Filled Qatayef
PREP 35min
COOK 1h 30min
READY IN 2h 5min
The 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.
Ingredients
Cheese and Nut Filled Qatayef
FOR THE PANCAKE BATTER
625 ml warm water ( or 500 ml warm water +125 ml milk)
½ tsp of yeast
1 tbsp sugar
280g all-purpose flour
55g fine semolina (or use only flour, 320 g all-purpose flour)
1 tsp baking powder, heaped
1/2 tsp of salt
vegetable oil, for frying
FOR THE FILLING
150 gr of akkawi cheese, or other unsalted white cheese
60g chopped walnuts
75g chopped almonds
1 tsp cinnamon, heaped
1 tbsp sugar, heaped
FOR THE SYRUP
250 ml water
215 g sugar
2 tsp lemon juice
1 tsp orange blossom water
Preparation
1
Cheese and Nut Filled Qatayef
Step 1/9
Start making the syrup first, so it has time to cool down. Heat sugar and water until boiling, occasionally stirring to help the sugar dissolve. Add lemon juice, then set the heat to low, so the syrup only simmers. Cook over low heat for 12-15 minutes, stirring only occasionally until the syrup thickens. Remove from heat and stir in orange blossom water.
Step 2/9
Meanwhile, while the syrup is still cooking, start making the pancake batter. First, dissolve sugar and yeast in lukewarm water, then add flour, semolina, baking powder, and salt. Whisk until you have a smooth, lump-free batter. Cover with cling film and keep in warm place for 30-60 minutes.
Step 3/9
To make the cheese filling, cut the cheese into smaller pieces, and mix the ingredients for the nut filling.
Step 4/9
Before you start making pancakes, stir the batter with a whisk to deflate it. Place a non-stick pan over medium heat, then pour in a ½ tsp of oil. When the oil is hot, pour a ¼ cup of batter into the pan. Cook on one side only, do not flip. The pancake is done when the surface is bubbly and not shiny or wet, but still pale. Place the cooked pancake bubbly side up on a clean cloth or a plate and cover with another clean towel.
Step 5/9
Continue making pancakes with the remaining batter. Add more oil if needed. Do not stack the pancakes as they will stick together, but rather place them next to each other.
Step 6/9
If you’re baking the qatayef, set the oven to preheat to 180°C.
Step 7/9
To fill the pancakes, place 1-2 tablespoons of the filling in the center of the pancake, then fold the pancake over, pinching it shut with your fingers.
Step 8/9
Arrange on a greased baking tray and bake in a preheated oven for 10-15 minutes, or fry for 2 minutes per side in hot oil until deep brown and crisp.
Step 9/9
Serve while still hot, poured over with lots of sugar syrup.
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 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.
-
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.
-
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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