Qatayef (Stuffed Ramadan Pancakes with Walnuts and Syrup)
Local name: قطايف
In short: Soft yeasted pancakes folded around cinnamon walnuts, fried until golden and dipped in cool scented syrup, the star of Ramadan nights. It takes about 1 h 20 min in total and makes 10 servings.
- Prep
- 40 min
- Cook
- 40 min
- Resting
- 30 min
- Total
- 1 h 20 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 360 kcal
In Jordan, qatayef appear in every bakery during Ramadan. The batter is cooked on one side only, so each pancake comes out pale, spongy and full of tiny holes on top. Those are cooled, filled with walnuts, cinnamon and sugar, folded into half moons and sealed by pinching the edges. A quick fry turns them golden and crisp, and a dip in cold syrup finishes them.
Instructions
- For the syrup, simmer the sugar and water for 10 minutes, until slightly thick. Stir in the lemon juice and orange blossom water, then cool completely and chill.
- Whisk the flour, semolina, yeast, baking powder, sugar and salt in a bowl. Whisk in the warm water to make a smooth batter like thin pancake batter. Cover and rest for 30 minutes, until bubbly.
- Heat a non-stick skillet over medium heat and grease it very lightly. Pour in 2 tbsp (30 ml) batter to make a round about 8 cm (3 inches) wide. Cook for 1 1/2 to 2 minutes, without flipping, until the top is covered in small holes and no longer wet.
- Lift each pancake onto a clean towel, cooked side up, and let it cool. Do not stack them while warm, or they will stick together. Cover with a damp cloth.
- Mix the walnuts, sugar, cinnamon and rose water for the filling.
- Put 1 tbsp of filling on the dotted side of a pancake, fold it into a half moon and pinch the edges firmly to seal. Dab a little water on the edge if it does not stick.
- Heat the oil in a deep pot to 175°C (350°F). Fry 4 or 5 qatayef at a time for 1 1/2 to 2 minutes per side, until deep golden. Drain on a rack for 30 seconds.
- Dip each hot qatayef into the cold syrup for a few seconds, then lift it onto a plate. Sprinkle with pistachios and serve.
Tips
- Pancakes dry out quickly. Keep them under a clean, damp cloth while you cook the rest, and fill them within 30 minutes.
- Seal the edges tightly. Any gap lets the filling leak into the hot oil and the qatayef open up while frying.
Questions and answers
Can I make qatayef without frying?
Yes. Brush the filled qatayef with oil and bake at 200°C (400°F) for 12 to 15 minutes, until golden. They are a little less crisp than fried ones, but still very good in syrup.
What other fillings can I use?
Finely chopped pistachios or almonds mixed with sugar and a pinch of cinnamon work just like the walnut filling. Use the same amount, about 1 tablespoon per pancake.
Can I make the pancakes ahead?
Yes. Cook them a day ahead, stacked with baking paper between each one, covered and refrigerated, or freeze them for up to 2 months. Fill and fry them fresh.
How long does it take to make Qatayef (Stuffed Ramadan Pancakes with Walnuts and Syrup)?
About 1 h 20 min in total: 40 min of preparation and 40 min of cooking.
How many calories are in Qatayef (Stuffed Ramadan Pancakes with Walnuts and Syrup)?
About 360 kcal per serving, with 6 g of protein, 46 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 46 g |
| Fat | 17 g |
| Fiber | 3 g |
| Sugar | 22 g |
| Sodium | 90 mg |
Estimated values, calculated from the ingredients.
