The famous treat is widely served during the month of Ramadan, it’s its shining month!
During the Holy Month of Ramadan, millions of Muslims fast, there is one special treats that is very famous among the Middle East countries at that time: Qatayef, Atayef, you name it! The spellings and pronunciations will vary depending if you are Palestinian, Lebanese of Syrian!
It has this unique half moon shape and it looks like a folded fried stuffed pancake! Stuffed with what? From cheese, cream, nuts and even Nutella, the variations are numerous! Sorry fit people, this recipe is high in calories so walk away!
I discovered this delicacy through my husband who is Palestinian. The Palestinian cuisine is also another topic that would not fit into this blog post only! It is vibrant, sweet, tangy and so rich!
Qatayefs are not really an all year long treat, you will really see this dessert shining during the month of Ramadan only. Many shops and bakeries sell them ready made and you only have to stuff them.
You will discover today a traditional recipe, filled with walnuts, coconut, cinnamon and dipped in a rose water sugar syrup.
You will need
- Baking powder
- Dry yeast
- Warm water
The batter needs to rest for some time, I used a blender to mix it all properly and to get a smooth batter. Once it is ready, you will proceed like you were baking regular pancakes! Pour some rounds of batter, set aside separately each qatayef to cool before stuffing. They will be fried and dipped in a regular sugar syrup. The crunchiness and the explosion of flavors are just overwhelming!
The qatayefs will need to be pinched from the end to seal the 2 sides of dough together, stuffed, fried till golden and dipped into a fragrant sugar syrup before devouring them! I suggest you eat them on the spot because they will become soggy and loose their crunch if you wait to long. Therefore, I do not really suggest to store them overnight. You can always prepare the qatayefs till the stuffing stage and store them or freeze them. After that, before serving, continue with the frying and sugar syrup stages.
Let’s head to the recipe and enough talking! Make sure to come and visit me on Instagram @feirouzbakes!
Preparation: 15 minutes+30 min dough rest
Cooking time: 25 minutes for frying
Yield: 8-10 people, recipe can be halved
For the dough
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 cups semolina
- 1/2 tablespoon active dry yeast
- 1/4 teaspoon baking soda
- 2 tablespoons white sugar
- 3-4 cup warm water (batter should be liquid not too thick)
For the syrup
- 2 cups of water
- 3 cups of white sugar
- 1 slice of lemon
For the walnuts stuffing
- 3/4 cups crushed walnuts
- 1/4 cup white sugar
- 1/4 cup ground coconut
- 1 teaspoon cinnamon
- 1 tablespoon rose water
- Prepare the dough. Combine all the ingredients in a blender for 5 minutes. The batter should be liquid like the pancakes batter, with bubbles on the top.
- Set aside for 30 minutes, more bubbles should form.
- Meanwhile, prepare the walnuts stuffing. Combine all the stuffing ingredients together in a bowl and set aside.
- Prepare the syrup now, place the syrup ingredients in a saucepan and bring to a boil on medium heat, for 10 minutes. Discard the lemon and set aside.
- Now, on medium heat, place a pancake pan on the stove. No need to grease just make sure it is anti adhesive!
- Place 1/4 cup of batter in the center of the pan; I like qatayef to be of medium size but you can make them bigger. You know it is ready when bubble formed on top of the qatayef and that all the batter has cooked. You will not need to flip and cook the other side. The bottom of the qatayef should be golden.
- Place the qatayef on a kitchen towel, not on top of each other and let them cool.
- Now, stuff the qatayef. Place a small teaspoon of stuffing, do not over-fill as it will be hard to seal the qatayef later on.
- Using your fingers, seal the qatayef; fold one side towards the other (I posted a video on how to do that above)
- Heat some neutral oil (should be enough to cover the qatayefs) and fry until golden brown on each side.
- Place them on an absorbent kitchen towel to get the oil down.
- Then, dip the qayatefs into the sugar syrup. You can sprinkle some crushed pistachios on top and serve right away! SAHTAIN!