Qatayef - Middle Eastern Stuffed Pancakes

5 from 1 vote

Qatayef - Middle Eastern Stuffed Pancakes

Qatayef (also spelled Atayef or Katayef) are small, stuffed pancakes that are popular in Middle Eastern cuisine, especially during festive occasions and Ramadan.

Prep Time45

Cook Time15

Total Time1

Course: Dessert

Cuisine: Lebanese, Levantine, Middle Eastern

Diet: Halal, Vegetarian

Servings: pieces

Calories: 137kcal

Author: Ayla Clulee

Ingredients

For the Pancakes

1 ¼ cup plain white flour / all purpose flour (5 ⅓ oz/ 150 grams)
½ cup semolina
2 tablespoon caster or granulated sugar
1 teaspoon baking powder
½ teaspoon fast action dry yeast
¼ teaspoon salt
1 ½ cups warm milk
1 teaspoon vanilla bean paste or extract

For the Filling and Topping

5 oz ricotta cheese (150 grams)
3 ½ oz shredded buffalo mozzarella (100 grams)
1 cup simple syrup
2 tablespoon icing sugar and cinnamon powder (1 ½ tablespoon icing sugar mixed with ½ tablespoon cinnamon)
2 tablespoon ground pistachio

US Customary - Metric

Instructions

Preparing the Syrup

Start by preparing the simple syrup. You will need it at room temperature, so make sure it is ready and cooling while you prepare and stuff the pancakes.
In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is dissolved.
Reduce the heat and add the lemon juice. Let the syrup simmer for about 10-15 minutes, until it thickens slightly.
If you like, add a teaspoon of rose water or orange blossom water for a traditional touch. Remove the syrup from the heat and let it cool.

Making the Pancake Batter

In a large bowl, combine the flour, semolina, baking powder, yeast, sugar, and salt. Mix them well to ensure the baking powder is evenly distributed.
Slowly add the water to the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and slightly runny, similar to a regular pancake batter.
Cover the bowl with a clean kitchen towel and let the batter rest for about 30 minutes.

Preparing the Filling

In a medium bowl, combine the ricotta cheese (or sweet cheese), shredded mozzarella, icing sugar, and cinnamon. If you’re using a sweet cheese like Akkawi, make sure it’s been soaked and rinsed to remove excess salt.
This is where you can get creative—add some finely chopped nuts such as walnuts or pistachios, a bit of shredded coconut or a dash of nutmeg for extra flavor. Set it aside.

Cooking the Pancakes and Assembling the Katayef

Pour a small amount of batter (about 2 tablespoons) onto the hot pan to form small circles. Cook the pancakes on one side only, until bubbles form on the surface and the batter is no longer wet, about 2-3 minutes. The bottom should be golden brown.
Remove the pancakes from the pan and place them on a clean kitchen towel to cool. Make sure the cooked side is down and the uncooked side is up. Cover them with another towel to keep them from drying out.
Take one pancake and place a small spoonful of the filling in the center of the uncooked side. Fold the pancake in half and pinch the edges together to seal it. The sticky, uncooked batter will help the edges stick together.

Frying or Baking the Qatayef

You can choose to either fry or bake the Qatayef.
For frying, heat about an inch of oil in a frying pan over medium heat. Fry the filled Qatayef until they are golden brown and crispy on both sides, about 2-3 minutes per side. Drain on paper towels.
For baking, preheat your oven to 350°F (175°C). Place the filled Qatayef on a baking sheet lined with parchment paper. Brush the tops lightly with oil or melted butter and bake for 15-20 minutes, until golden and crispy.
Once your Qatayef are cooked, it’s time to soak them in the syrup. I prefer drizzling the syrup over the Qatayef but you can dip them directly into the syrup, depending on how sweet you like them. Serve warm or at room temperature.

Video

Notes

Make sure your batter is smooth and runny. If it’s too thick, the pancakes will tear apart while folding. If it’s too thin, you won't have any bubbles forming while cooking the pancakes.
Let the pancake batter rest for about 30 minutes before cooking them.
You only need to cook one side of the pancakes. Leave the other side uncooked as it will help sticking better.
Keep your cooked pancakes covered while cooking the rest and during the filling process to avoid them drying.
A little filling goes a long way. Overstuffing can cause the Qatayef to burst open during cooking.
Pinch the edges of the pancakes firmly to prevent the filling from leaking out.
If frying, make sure your oil is hot enough. If it’s too cool, the Qatayef will absorb too much oil and become greasy.

Nutrition