Qatayef Recipe (Easy Traditional Method)
Ingredients (makes about 20–25 pieces)
Qatayef batter:
– 2 cups all-purpose flour
– ¼ to ½ cup fine semolina (optional but recommended for better texture)
– 1 tablespoon sugar
– 1 teaspoon instant yeast
– 1 teaspoon baking powder
– Pinch of salt
– About 2 cups warm water (adjust for consistency — should be like pancake batter)
Syrup (Qatr):
– 2 cups sugar
– 1 cup water
– Juice of half a lemon
– 1 teaspoon rose water or orange blossom water (optional)
Filling (choose one or more):
– Chopped nuts (walnuts + pistachios + almonds) + 1 tablespoon sugar + pinch of cinnamon
– Or ready-made or homemade ashta (clotted cream)
– Or sweet cheese or Nutella
Step-by-step instructions
1. Prepare the syrup first (it must be cold):
– Put the sugar and water in a pot over medium heat and stir until the sugar dissolves.
– Bring to a boil, then add the lemon juice.
– Let it boil for 8–10 minutes until it thickens slightly.
– Turn off the heat, add rose water or orange blossom water if desired, and leave it to cool completely.
2. Prepare the batter:
– In a bowl or blender, mix the warm water + sugar + yeast and let it sit for 1–2 minutes.
– Add the flour, semolina, baking powder, and salt.
– Mix well until you get a smooth, lump-free batter (consistency similar to pancake batter).
– Cover the bowl and leave the batter to rest in a warm place for 30–45 minutes until bubbles appear on the surface.
3. Cook the qatayef discs:
– Heat a non-stick pan over medium heat (no oil).
– Pour about 1 large tablespoon or ¼ cup of batter to form a medium circle.
– Cook on one side only until many bubbles appear on the surface and the top is completely dry.
– Remove immediately and place on a clean kitchen towel, covering them so they don’t dry out.
– Repeat until the batter is finished.
4. Fill and seal:
– Place a small spoonful of filling in the center of each disc (on the bubbly side).
– Fold into a half-moon shape and press the edges firmly with your fingers until completely sealed.
5. Frying or baking:
– Frying: Deep-fry the qatayef in hot oil until golden and crispy on both sides, then drain on paper towels.
– Baking (lighter option): Brush with a little ghee or butter and bake in a preheated oven at 180°C (350°F) for 10–15 minutes until golden.
6. Soaking in syrup:
– Dip the hot qatayef directly into the cold syrup, turn them quickly, then remove.
– Serve hot or warm.
Success tips
- The batter should not be too thick or too runny.
- Do not flip the disc while cooking.
- The syrup must be cold and the qatayef hot so they absorb properly.
- The batter can be kept in the refrigerator for only a few hours.
Enjoy!
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