Qatayef
Sweet dumplings filled with cream or nuts, usually served during Ramadan.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Qatayef to your week, check it against your household's allergens, and build the shopping list automatically.