Middle Eastern

Qatayef

Name: Qatayef
Total time: 45 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: Batter: 2 cups all-purpose flour; 1/2 cup fine semolina; 1 tsp active dry yeast; 1 tsp baking powder; 2.5 cups warm water. Filling: 1 cup chopped walnuts with 1 tsp cinnamon OR 1 cup sweet desalted cheese. Syrup: 2 cups sugar; 1 cup water; 1 tsp rose water

Sweet dumplings filled with cream or nuts, usually served during Ramadan.

45 minutes

Serves 8

Dessert

Contains common allergens

Dairy Tree nut Wheat

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Instructions

6 steps

1
Prepare the simple syrup by boiling the sugar and water for 10 minutes, stirring in the rose water, and allowing it to cool completely.

2
In a blender, combine the flour, semolina, yeast, baking powder, and warm water. Blend until perfectly smooth. Let the batter rest in a warm place for 30 minutes until bubbly.
3
Heat a non-stick skillet over medium heat. Pour 2 tablespoons of batter into the pan to form a small 3-inch circle.
4
Cook on ONE SIDE ONLY until the top is dry and covered in small popped bubbles (do not flip). Transfer to a clean towel and cover to keep them soft and pliable.
5
Place 1 tablespoon of your chosen filling in the center of the unbaked side. Fold the pancake in half and pinch the edges tightly together to seal it into a half-moon shape.
6
Heat 2 inches of neutral oil to 350°F. Deep fry the sealed Qatayef for 2-3 minutes until golden and crispy. Immediately plunge them into the cold syrup for 10 seconds, then drain and serve.

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