Authentic Qatayef Recipe Egypt, Africa

Whisk all the dry ingredients, flour, yeast, semolina, baking powder, and sugar, then, while whisking continuously, add the wet ingredients (water, oil, and orange blossom water). You should have a smooth, lump-free batter.

Heat a non-stick skillet pan over high heat, then lower the temperature to medium-low and start making pancakes. Portion the amount of butter you use per pancake, depending on how large you want them, and what filling you will use. For qatayef asaferi, use a tablespoon per pancake, while for a medium-sized one you will need 2 tablespoons. To make a large qatayef pancake, use ¼ cup of batter.

Cook only on one side, do not flip. The pancake is cooked when the top is bubbly and no longer wet, but still pale. Place the pancake bubbly side up on a clean kitchen towel, then cover with another towel, so the pancake does not dry out.

Continue cooking the remaining batter, until all used up. Do not stack the cooked pancakes, as they will stick, rather place them one next to the other and keep them covered until ready to use.

To make the cheese filling for qatayef asaferi, first, dice the cheese, then soak it overnight to soften it and remove the excess salt. The following day, crumble the cheese with a fork and mix it with sugar and rosewater if desired.

To make the clotted cream cheese filling for qatayef asaferi, first, add the powdered milk, water, sugar, and cornstarch in a pot, then whisk to dissolve the sugar and the milk. Next, place the pot over medium heat to cook. Whisk the mixture continuously for 10-15 minutes until it thickens. Take the pot off the stove and stir in the orange blossom water. Remove the crust from the bread, then cube it. Add the bread to the milk and stir until completely combined. Wait until it cools completely before using it. Depending on what kind of texture you prefer, you can leave the cream as it is, or whizz it in a food processor to make it completely smooth.

Bring to a boil a mixture of sugar, water, and lemon juice, then simmer for five minutes over lower heat. Remove from the heat and stir in rosewater, or another flavoring of your choice. The syrup should have cooled completely before use.

To fill a regular qatayef, place 1-2 teaspoons of the filling you choose in the center of the pancake, fold the pancake in half, then shut it by pinching the edges with your fingers.

For qatayef asaferi, first, fold the pancake in half, then seal it only halfway. Place the filling (cheese or clotted cream) in the opening. Dip the open side of the qatayef into ground pistachios, or some other nut of your choice. Serve arranged on a plate with a side of rosewater syrup for drizzling.

Bring to a boil a mixture of sugar, water, and lemon juice, then simmer for five minutes over lower heat. Remove from the heat and stir in rosewater, or another flavoring of your choice.

Fry the qatayef in a centimeter of hot oil on both sides until deep brown and crisp. Dip the fried qatayef immediately into cold syrup for no more than a few seconds, then arrange them on a wire rack so that the excess syrup can drip off.

To bake the qatayef, first, brush them with melted butter or vegetable oil, then place them on a baking tray. Bake in the oven preheated to 200°C until golden and crisp. Drizzle with syrup and serve.