Qatayef – Levant & Egypt
Qatayef are mini pancakes cooked on one side, stuffed, then fried or baked and finished with syrup. Crispy outside, sweet inside… instant Ramadan vibes.
Serves: 18–24 small qatayef
Time: 60 minutes
Ingredients
1) Batter
2 cups plain flour
1 tbsp semolina (optional but gives nice texture)
1 tbsp sugar
1 tsp baking powder
½ tsp instant yeast (optional but traditional)
Pinch of salt
2 to 2½ cups warm water (add gradually)
2) Sugar syrup (Qatr)
1½ cups sugar
1 cup water
1 tsp lemon juice
Optional: 1 tsp orange blossom water or rose water
3) Fillings (choose one)
A) Nut filling (classic)
1 cup crushed walnuts (or pistachios/almonds)
2 tbsp sugar or honey
½ tsp cinnamon
Optional: 1 tbsp raisins
B) Cheese filling
1 cup akkawi or mozzarella (soaked/rinsed if salty), drained well
1–2 tbsp sugar (optional)
Optional: a little cream for softness
C) Cream (Ashta) shortcut
Thick cream or clotted cream + a little sweetened whipped cream (quick home version)
Step-by-step
1) Make the syrup first (so it can cool)
In a saucepan, add sugar + water. Bring to a boil.
Add lemon juice, then simmer 8–10 minutes until slightly thick.
Turn off heat and add orange blossom/rose water (optional).
Let it cool.
(Tip: Cool syrup + hot qatayef = best texture.)
2) Make the batter
In a bowl, mix flour + semolina + sugar + baking powder + yeast + salt.
Whisk in warm water gradually until you get a thin pancake batter (like pouring cream).
Cover and rest 15–20 minutes (until you see bubbles).
3) Cook the qatayef pancakes (one side only!)
Heat a non-stick pan on medium (no oil).
Pour small circles (about 7–9 cm).
Cook only on one side until:
the top is covered in bubbles
the surface looks dry
the bottom is lightly golden
Remove and place on a towel, cooked side down, and cover with another towel so they don’t dry out.
Repeat until batter is finished.
(Fun rule: If you accidentally flip them, they won’t seal properly—so keep it one-sided!)
4) Fill and seal
Hold one pancake like a taco (bubble side inside).
Add 1–2 tsp filling (don’t overfill).
Pinch the edges closed to form a half-moon.
For nut filling, seal fully.
For cream filling, many people seal halfway and pipe cream later (optional style).
5) Cook them (choose your style)
Option A: Fry (most traditional)
Heat oil on medium.
Fry qatayef 2–3 minutes per side until golden.
Drain on paper towel.
Option B: Bake (lighter)
Brush both sides with melted butter/oil.
Bake at 200°C for 12–15 minutes, flipping halfway, until crisp and golden.
Serving ideas
Dip hot qatayef in cooled syrup for 5–10 seconds (or drizzle syrup on top).
Top with crushed pistachios and serve warm.