Traditional Middle Eastern Qatayif Recipe

Ingredients

2 cups of all-purpose flour
1 tablespoon of sugar
1 teaspoon of yeast
1 teaspoon of baking powder
2.5 cups of warm water
2 tablespoons of vegetable oil
1 cup of chopped nuts (walnuts, pistachios, almonds, or a mix)
1 tablespoon of cinnamon powder
1/2 cup of granulated sugar
2 cups of whipped cream
1 cup of syrup

Steps and instructions

In a large bowl, combine the flour, sugar, yeast, and baking powder.
Gradually add the warm water to the dry ingredients, stirring constantly until you get a smooth, lump-free batter.
Add the vegetable oil to the batter and mix well.
Cover the bowl with a clean kitchen towel and let it rest for an hour to allow the yeast to activate.
After the resting period, stir the batter again. It should be bubbly and a bit thicker than pancake batter.
Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan. Let it cook until the top is fully set and the bottom is lightly browned. Do not flip the pancakes.
Continue this process until all the batter is used up, remembering to place the cooked pancakes on a clean kitchen towel to cool.
While the pancakes are cooling, prepare the filling by combining the chopped nuts, cinnamon, and granulated sugar.
Once the pancakes are cool, add a spoonful of the nut mixture onto the uncooked side of each pancake. Fold the pancake over the filling and pinch the edges to seal it.
Just before serving, fill each pancake with whipped cream and drizzle with syrup.

Tools for making

Large bowl - Needed to mix the batter and allow it to rest.
Non-stick pan - Used to cook the pancakes.
Clean kitchen towel - Used to cool the cooked pancakes and prevent them from sticking together.
Spoon - Used to stir the batter and fill the pancakes with the nut mixture.
Whisk - Optional, but can be used to ensure the batter is smooth and well-mixed.
Measuring cups - Needed to measure the flour, sugar, and water accurately.
Measuring spoons - Needed to measure the yeast, baking powder, and cinnamon accurately.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Experiment with different types of nuts for the filling, such as cashews or hazelnuts.
Add a pinch of cardamom or nutmeg to the nut mixture for extra flavor.
Try filling the qatayif with a combination of cheese and chopped herbs, such as feta cheese and parsley.
Add a drizzle of chocolate sauce or caramel sauce over the filled qatayif for a sweet twist.
Replace the whipped cream filling with a scoop of vanilla ice cream for a refreshing dessert.
Make a savory version by filling the qatayif with a mixture of cooked ground meat, onions, and spices.
For a vegan option, substitute the dairy-based whipped cream with coconut whipped cream or a vegan cream alternative.
Instead of frying the qatayif in a pan, bake them in the oven for a healthier alternative.

Recipe overview

Qatayif, a delightful Middle Eastern dessert, is traditionally enjoyed during the holy month of Ramadan. This classic treat features a sweet filling of nuts and spices, encased in delicate, yeasted pancakes. The pancakes are cooked only on one side, then folded around the filling and sealed. This gives the Qatayif its signature half-moon shape. Just before serving, each Qatayif is filled with luscious whipped cream and generously drizzled with syrup. Cooking these may require some patience, but the end result is well worth the effort. This recipe will guide you through each step of the process, ensuring you end up with perfect Qatayif every time. Enjoy the harmony of textures and flavors in each bite of this heavenly dessert!

Common questions

Can I use a different type of flour for this recipe? Yes, you can experiment with different types of flour like whole wheat flour or gluten-free flour. However, keep in mind that it may slightly alter the texture and taste of the qatayif.
Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast. However, you may need to adjust the amount used as instant yeast is typically more potent. Use 25% less instant yeast than active dry yeast.
Can I use a different type of oil instead of vegetable oil? Yes, you can use other neutral-flavored oils like canola oil or light olive oil as a substitute for vegetable oil.
What can I use instead of nuts for the filling? If you have a nut allergy or prefer a different filling, you can use sweetened cheese, such as ricotta or cream cheese, mixed with a little sugar and flavored with rose water or orange blossom water.
How do I make the syrup? To make the syrup, combine equal parts of water and sugar in a saucepan. Bring it to a boil, stirring until the sugar dissolves. Remove from heat and add a squeeze of lemon juice or a splash of rose water for flavor, if desired.
Can I make the qatayif ahead of time? Yes, you can make the qatayif ahead of time and store them in an airtight container in the refrigerator for 1-2 days. When ready to serve, warm them slightly and fill with the desired filling.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the batter and other ingredients.
Whisk - To combine the dry ingredients and water for the batter.
Kitchen Towel - To cover and let the batter rest.
Non-stick Pan - To cook the pancakes.
Spatula - To flip and remove the pancakes from the pan.
Chopping Board - To chop the nuts for the filling.
Knife - To chop the nuts and cut the pancakes if desired.
Spoon - To add the filling to the pancakes and drizzle the syrup.
Cooling Rack - To cool the cooked pancakes.
Serving Plate - To arrange and serve the qatayif pancakes.

Origin stories

Qatayif is a beloved dessert that originated in the Arab world, especially popular during the holy month of Ramadan. As the sun sets and the day's fast comes to an end, families and friends gather to break their fast and indulge in delicious meals, with Qatayif being a top choice for dessert. What's fascinating is that it is known as the "pancake of the Arabs" due to its unique preparation method. Unlike regular pancakes, Qatayif are only cooked on one side, resulting in a slightly crisp exterior and a tender interior. Traditionally, they are filled with sweet cheese or nut mixtures and often soaked in a sweet syrup. While they are prevalent during Ramadan, these sweet treats are so cherished that many enjoy them year-round as a delightful end to any meal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.