This dish is a sweet treat often served during the evening meal used to break the daylight fast during Ramadan. It is a yeast dough pancake, stuffed with cheese or nut filling, fried or baked, and then dipped in a rose water or orange blossom syrup. I have included a walnut filling and a cheese filling. Other nuts or soft cheeses may be substituted for different flavor combinations.

Qatayef batter
2 c. flour- 50/50 blend of semolina and all-purpose is preferable
1 T granulated sugar
1 T powdered milk
1 t instant yeast
½ t baking powder
1/8 t salt
2 c. warm water
Whisk ingredients together and let sit at room temperature for 1 hour.

2 c. granulated sugar
1 c. water
1 T rose water or orange blossom water
Bring to a boil over medium heat and then simmer for 10 minutes on low heat. Allow to cool.

Cheese filling
1 c. ricotta
1 t granulated sugar
1 t ground cinnamon

Walnut filling
1 c, finely chopped walnuts
1 t granulated sugar
1 t ground cinnamon
Mix filling ingredients and set aside.


Lightly oil a griddle on medium heat. Stir the batter to remove the air bubbles. Drop 2 T of the batter and spread in a circle 3 inches in diameter. Cook until all bubbles on the upside pop to create holes. Remove from the griddle and place 1 t of filling in the center and fold in half and crimp edges to close and create a sealed half circle. Proceed until all batter has been used. Heat vegetable oil in a frying pan over medium heat. Fry the filled Qatayef until browned on each side. Remove from the oil and let drain on paper towel until cooled. Once cooled, dip them in the syrup.

These are usually served at room temperature.

If you wish to bake instead of fry, you can put them in a 350 degree oven for 15-20 minutes until browned and then dip in the syrup.


Notes and Instructions

Recipe and photo credit: Georgia Reader