Qatayef
Published on Jun 09, 2021
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Qatayef
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Qatayef
Pancake with walnut and cream cheese filling
Untitled Slide
Qatayef are Middle Eastern semolina pancakes stuffed with walnuts or cheese, cinnamon sugar, and rose water. Qatayef pancakes are traditional and very popular in Middle Eastern countries during the month of Ramadan. There are many variations on Qatayef. Some are stuffed with nuts, some with a sweet cheese, deep fried until crispy then dipped in Atar – Rose Water Syrup. Others are shaped into a horn, left open on one end, and filled with cream.
1. Combine the yeast, warm milk, and honey. Stir. Let set on counter for a few minutes until it becomes foamy.
2. Add the rest of the ingredients and whisk to combine.
3. Cover with plastic and let rest on counter until bubbly. This can take 1-2 hours depending on how warm your kitchen is.
4. After batter is bubbly, heat griddle around 170C0 or a nonstick or well seasoned cast iron skillet to medium heat.
5. Pour batter by ¼ cupful’s into neat 4 inch circles onto the griddle. Use your ladle or bottom of measuring cup to lightly make a swirling motion to help spread the batter to 4 inches. You don't want the pancake to be too thick or it will be difficult to fill.
6. The pancakes will begin to form tiny bubbles. When the surface is covered with bubbles and no longer shiny and the bottoms are a pale golden, remove the pancake from the griddle and place on a plate. Do not flip them over, not cooking the other side of the pancake. Wrap them in plastic wrap, If they dry out they will not close when you fill them.
2. Add the rest of the ingredients and whisk to combine.
3. Cover with plastic and let rest on counter until bubbly. This can take 1-2 hours depending on how warm your kitchen is.
4. After batter is bubbly, heat griddle around 170C0 or a nonstick or well seasoned cast iron skillet to medium heat.
5. Pour batter by ¼ cupful’s into neat 4 inch circles onto the griddle. Use your ladle or bottom of measuring cup to lightly make a swirling motion to help spread the batter to 4 inches. You don't want the pancake to be too thick or it will be difficult to fill.
6. The pancakes will begin to form tiny bubbles. When the surface is covered with bubbles and no longer shiny and the bottoms are a pale golden, remove the pancake from the griddle and place on a plate. Do not flip them over, not cooking the other side of the pancake. Wrap them in plastic wrap, If they dry out they will not close when you fill them.
