Description
Discover the joy of making Irresistible Qatayef, delightful Middle Eastern pancakes filled with sweet surprises.
Ingredients
Scale
- 1 cup Sugar (Adjust according to your taste preference.)
- 1 cup Water (Warm water works best.)
- 1/4 cup Honey (Can be swapped with agave nectar for a vegan option.)
- 1 tablespoon Lemon Juice (Fresh lemon is ideal for flavor.)
- 2 cups All-Purpose Flour (Consider using gluten-free flour for a suitable alternative.)
- 1 tablespoon Instant Yeast (Make sure it’s fresh!)
- 1 teaspoon Baking Powder (Freshness is key here.)
- 1/2 teaspoon Salt (Essential for balancing sweetness.)
- 1/4 cup Powdered Milk (Optional, but highly recommended for creamier texture.)
- 1 cup Warm Water (Aim for about 110°F.)
- 1 cup Walnuts (Feel free to replace with other nuts.)
- 1 teaspoon Ground Cinnamon (Nutmeg is a good alternative.)
- 1 teaspoon Rose Water (Can swap with orange blossom water.)
- 2 cups Vegetable Oil (Heat to 350°F for best results.)
Instructions
- In a saucepan, combine sugar, warm water, honey, and lemon juice. Bring to a boil, then reduce heat and let simmer for about 10 minutes. Cool completely before using.
- In a blender, combine all batter ingredients—flour, instant yeast, baking powder, salt, powdered milk, and warm water. Blend until smooth, let the mixture rest for 30 minutes to rise.
- Preheat a greased griddle over medium heat. Pour the batter in 3-inch circles, cooking until bubbles form on the surface (about 2 minutes), then flip and cook for another minute.
- Transfer the pancakes to a baking sheet, bubble side up, and cover with a clean towel to keep warm while preparing the filling.
- In a food processor, blend walnuts, ground cinnamon, sugar, and rose water until chunky but combined.
- Take each pancake, place a spoonful of filling in the center. Fold and pinch the edges tightly to seal.
- Heat vegetable oil in a deep pot to 350°F. Fry each filled pancake for about 2 minutes on each side until golden brown. Drain on paper towels.
- Dip each Qatayef in the cooled syrup, ensuring they are well-coated, and serve warm.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 Qatayef
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg