Qatayef (Atayef) Recipe - Middle Eastern Pancakes

Name: Qatayef (Atayef) Recipe - Middle Eastern Pancakes
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 2 cups all purpose flour; 1/2 tsp baking powder; 1 tbsp dry powdered milk; 1 tsp dry yeast; A pinch of salt; 1 tbsp sugar; 1 3/4 cups warm water; Oil for deep frying; 2 cups sugar; 1 cup water; 3 tbsp honey; 1/2 tsp vanilla extract; 1 tsp lemon juice; 1 cup nut mixture

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The month of Ramadan brings with it an array of treats. Qatayef (or Katayef or Atayef) is one such Middle Eastern dessert recipe that is an iconic inclusion on the traditional tables of Ramadan.

Qatayef is what would be best described as Middle Eastern pancakes. Yeasted pancakes are stuffed with fillings and then drenched in thick sugar syrup after being fried to a golden, crunchy delight. The fillings vary widely from sweet to savoury, the most common being nuts, cheese, or even spinach!

Qatayef/Atayef Origin

History traces the origins of this sweet delight back to the Abbasi Caliphate in the 6th century AD. The Caliph is said to have been craving a dessert that would keep his hunger at bay for long periods of time. This is what led to the Caliph’s chefs putting on their creative caps and blessing the world with the delicacy that is Qatayefs.

These became so popular that poems were written about them! They usually pop up in bakeries during Ramadan and fly off the shelf so rapidly that you can consider yourself absolutely fortunate if you get your hands on some.

That is why it is better to know how to make them at home. Thus, let's jump into our recipe without further ado and learn how to make the classic nut-filled Qatayefs.

Why Does This Recipe Work?

Qatayefs are vegan-friendly and can be made dairy-free. Thus, this is a recipe that is diet-friendly.
The wide array of options in terms of fillings and the choice to fry it for as long as you like according to the amount of crunchiness you desire gives you a lot of room to experiment with the dish and tweak it to suit your preferences.
Another factor that gives the Qatayef its customizability is that it can be fried, baked, or even consumed as it is!
Qatayefs are pretty filling on their own.
The recipe is pretty straightforward.

Qatayef/Atayef Ingredients

All-purpose flour. It is the base ingredient for the recipe. It will be used for making the pancakes upon which this recipe is built.

Dry powdered milk. It gives the pancakes a hint of sweetness and also adds a certain creaminess to their texture.

Baking powder. It will help in lightening the texture and in increasing the volume of the pancakes.

Dry yeast. Yeast will give the Qatayef its distinctive taste and bubbly texture.

Sugar. What is a dessert without sweetness? Sugar is our sweetening agent in this recipe.

Oil. It will be used for deep frying the Qatayefs. Preferably use flavourless oils like sunflower oil, etc.

Nut mixture of your choice and raisins. This mixture of nuts and dried fruits will make the filling of our classic nut-filled Qatayef.

Thick simple syrup. This simple syrup is made of sugar and water.

(Qatayef)Middle Eastern Pancakes in a big plate

How To Make Qatayef/Atayef?

Make the syrup: Over medium heat, add all the syrup ingredients to a saucepan. Stir and bring them to a boil. After that, reduce the heat, and allow it to simmer for 5-10 minutes.

Turn off the heat and let it cool down to room temperature.

Make the batter: In a bowl, mix together the flour, sugar, yeast, salt, baking powder, powdered milk and add water until combined.

Cover it and let it sit for 30-40 minutes.

After that, stir the batter; it should be thinner than a pancake and free of lumps. If the batter is too thick, you can add 1-2 tablespoons of water.

Cook the pancakes: Heat a large skillet over medium heat, and scoop about 2 tablespoons of the batter per pancake.

Once the batter bubbles at the surface and the surface is no longer wet, it is done.

Do not flip; remove from heat.

Repeat until you finish all the batter.

Fill the pancakes: Hold one pancake bubble side up, and fill with a teaspoon of the nut mixture (do not overfill; otherwise, it will crack).

Now, fold the pancake in half and pinch the sides to firmly close. Repeat.

Frying the pancakes: Heat the oil over medium heat in a deep frying pan.

Fry for 2-3 minutes on each side until golden brown and crispy.

Now, take them out of the oil and place them in the cooled syrup while they are still hot. Toss to cover with syrup.

Put the Qatayef on a colander to drip, arrange it on a serving plate and sprinkle some pistachio on top.

Top Tips!

The longer you fry the pancakes, the crispier they will get.
Let the batter rest for 13-15 minutes before cooking. This gives the baking powder enough time to activate.
Once the pancakes are cooked, place them bubbly side up on a plate under a clean towel.
Do not stack up the cooked pancakes because that will cause them to stick.
Make sure that you cover the pancakes after cooking. Otherwise, they will dry out before you can fill and shape them. In case they do dry out, run a damp finger along the edges to seal them.
Make sure that the pan is hot before you pour in the pancake batter.

Some Variations

Sprinkle the Qatayefs with coconut flakes instead of pistachio to try out another traditional way of consuming this recipe.
You can fill the Qatayef with akawi cheese instead of the filling used in this recipe for a savoury taste.
You can fill the Qatayefs with the traditional ashta, which is a cheesy sweet cream.
Qatayefs can also be eaten without frying.
Top the Qatayef with unsalted mozzarella cheese, deep-fry them, and then dip it in hot sugar syrup.
Garnish the pancakes with cold cream before sprinkling pistachio on top.
Modern experimentation includes Qatayefs filled with Nutella.
You may try baking the Qatayef instead of deep-frying it. Brush the sealed pancakes with oil or butter, place them on a baking sheet and shove them in a pre-heated oven until they are golden and crisp.

Serving Suggestions

Serve them within a few hours of frying. The more the Qatayefs sit, the soggier they get.
This dish can either be served as a dessert or even as a standalone dish.
Qatayefs taste amazing when drizzled with extra dripping sugar syrup.
Jam is another dip that you can consider for Qatayefs.

FAQs

Can I make Qatayef ahead of time?

Yes, Qatayef can be frozen and stored for up to a month, ready to be fried and consumed whenever needed.

How To freeze Qatayef?

Once the pancakes are stuffed, lay them in a single layer on a parchment paper, and cover them in a plastic wrap. Freeze them until they harden. Then, transfer them to a Ziploc bag and store them until you need them.

The pancakes are not bubbling. What to do?

Your yeast has probably expired, which is why your pancakes aren’t bubbling. If that is not the case, another possibility is that you used water that was too hot, due to which the yeast died. Another possibility is that your batter is too thick. In that case, add a few tablespoons of water to it and try again.

Is there a way to make Qatayef healthier?

To make healthy Qatayefs, use white flour or 1:1 gluten-free baking flour instead of all-purpose flour. Additionally, you can use maple syrup or honey instead of sugar to make it healthier. And, of course, you can bake Qatayef instead of frying it.

Middle Eastern Pancakes with sugar syrup

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Qatayef (Atayef) Recipe - Middle Eastern Pancakes

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