Qatayef is the most popular dessert or sweets in Ramadan, (Katayef or Atayef) is an Arabic dessert dumpling filled either with a nut mixture or a sweetened cheese.
Ramadan sweets are typically prepared to provide an energy boost to people who have eaten fasting for the previous day.
Servings For : 6 – 8 People Prep Time : 20 Minutes
For Qatayef dough :-
- 2 cups flour
- 1/2 cup fine semolina
- 3 cups water
- 1 teaspoon baking powder
- 1 teaspoon yeast
- 2 tablespoons sugar
- 2 tablespoons powdered milk
For SUGAR SYRUP:
- 2 cups granulated sugar
- 1 cup water Squeeze of fresh lemon juice, about 1 teaspoon
- almond slivers 1 cup
- hazelnuts 1 cup
- walnuts 1 cup
- 4 heaping tablespoon of pine nuts
- ¼ cup unsweetened coconut shreds
- ¼ cup golden raisins
- Pinch powdered vanilla
- In a small bowl, combine together the hazelnuts, almond walnuts, pine nuts and raisins, and the coconut,(or your favorite nuts). Stir in the sugar, then blend
- ½ cup sweet cheese
- 1/2 cup fresh mozzarella cheese
- 1 tablespoon of sugar
- Pinch of powdered vanilla
- Shredded Coconut Combine ingredients together and set aside.
TO MAKE THE DIPPING SIMPLE SYRUP (CAN BE MADE UP TO A WEEK IN ADVANCE)
1. In a medium saucepan, combine together the sugar, water, and squeeze of lemon juice. Set on the stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
2. Bring to a rolling boil, then immediately reduce the heat to medium-low and let it simmer for 10 minutes.
3. Remove off the heat and transfer to a large bowl and allow to cool to room temperature before dipping the Qatayef.
To make the dough.
In your blender add all the ingredients flour, semolina, water salt sugar, powdered milk, yeast, baking powder, mix well for 5 minutes.
In a bowl Pour it then cover the bowl with plastic wrap and allow to rest for 10 minutes.
Heat a large nonstick skillet or griddle or a pancake pan, over medium heat until hot. Put a drop of oil on the skillet, then use a paper towel to wipe it all over the skillet to lightly grease.
Give the batter a good stir to deflate. Using a small ladle or ice cream scoop with a release mechanism, drop about 2 tablespoons of batter over the skillet.
Allow to gently cook on one side, WITHOUT flipping on the other side, until lots of bubbles form around the surface of the pancake, Continue with the remaining batter. Lay the pancakes, bubbles side up on a large plate or baking sheet without stacking them on top of each other.
Before filling, allow the drink to cool completely. Cover with plastic wrap until the drink is ready to be drunk so it doesn’t dry out.
With the bubbly side facing up, fill each pancake center with enough nuts that would allow that pancakes to comfortably close without tearing; about a heaping teaspoon. Fold the pancake in half and pinch the sides firmly with your fingertips to seal.
How to fry the qatayef?
1. In a frying pan, pour enough oil to fill 2 inches/ 5 cm high and heat over medium-high until very hot (350F to 375C).
2. Add the stuffed pancakes (Qatayef), and fry for 2 to 4 minutes per side or until deep golden brown and crisp.
Can I freeze my qatayef?
Yes! Qatayef freezes beautifully, which makes them a very easy and ready to make ahead of time dessert. Once the pancakes are stuffed, they could be frozen for up to a month. Or you can leave it in the fridge in a plastic container.
Enjoy warm or a room temperature. Best served within a few hours of frying to maintain its crunchy exterior. They will soften up slightly as they sit. Also, you can make a qatayef safari by making a small size qatayef and filling Nutella or Qishta.