Qatayef (stuffed mini pancakes with walnuts or cream)

A signature Levantine and Egyptian Ramadan sweet: mini pancakes cooked on one side until riddled with holes, filled with walnuts or sweet cream (ashta). The cream version isn't fried, just pinched shut at the edge.

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Method

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1. Mix the flour, semolina, sugar, yeast, baking powder and salt, add the lukewarm water, and stir into a smooth batter thicker than pancake batter. Cover and rest for 30 minutes until bubbly. ⏱ Timer: 30 min
2. Boil the syrup ingredients for 5 minutes, then let cool. ⏱ Timer: 5 min
3. Mix the filling ingredients together.
4. Heat a non-stick pan over medium heat (don't oil it).
5. Pour in a tablespoon of batter, forming an 8 cm round, and cook only on one side for 1-2 minutes until the top is completely covered in small holes and dry. Place under a kitchen towel. ⏱ Timer: 1 min
6. Hold the rounds hole-side up in your palm, place a teaspoon of walnut filling in the center, fold into a half-moon, and press the edge firmly shut.
7. Fry in hot oil for 2-3 minutes until golden (or brush with oil and bake at 200 °C for 15 minutes), then drizzle with the cooled syrup. ⏱ Timer: 2 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• For the cream version, fill with halawet el jibn's cream, dip the open edge in pistachios, and don't fry.
• The batter should only cook on one side; the top stays tacky — that's what holds it together.

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More middle east & caucasus ideas

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• Zerde (saffron rice pudding)
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• Muhallebi (rosewater milk pudding with pistachios)
• Sütlü nuriye (light milk-and-hazelnut baklava)

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