Qatayef (Atayef) are a Middle Eastern dessert made from pancakes, filled with nuts or cheese, then deep fried or baked to crispy perfection and drizzled with simple syrup.
Ramadan is here and we're already a week in. Time really does fly sometimes, doesn't it? Maybe it's the weather (which has been quite chilly lately), or the fact that I've been going into the office 3 days a week for my day job, but this year it doesn't feel too bad fasting all day. I'm almost never hungry, and surprisingly I've been having a ton of energy. Even without my morning cup of coffee! This is actually bad, though, mostly because when I get back on my morning coffee after Ramadan, I will have all the anxiety. Sigh. Will that force me to give up my caffeinated drink? Noooope! No way! Never.
Anyway. Enough about me. Let's talk about this delicious dessert! I've eaten Qatayef (Atayef) so many times over the years, but only started making them several years ago when I saw someone on my Instagram post some videos about it. She so graciously gave me the recipe and I've been making them every single Ramadan since. I've tweaked the recipe and dabbled here and there with the ingredients and the ratios and think this recipe is pretty fool-proof! It's incredibly easy, and you can have Qatayef for dessert in no time. You don't even have to use a blender like most recipes, though you could if you want.
What are Qatayef (Atayef)?
Qatayef (sometimes referred to as Atayef) are a Middle Eastern dessert made with a pancake-like batter, cooked only on one side, filled with nuts, cheese, or cream, then deep fried (or baked), and drizzled with a simple syrup. They're a delicacy that is mostly made and served in Ramadan.
Ingredients for Qatayef
Simple Syrup
- Water
- Sugar
- Rose water (optional)
Filling
- Pistachios (or your choice of nut, or mix them)
- Sugar
- Cinnamon
Qatayef (Atayef)
- Flour
- Fine Semolina (I used This one)
- Sugar
- Baking powder
- Instant yeast
- Water
- Milk
How to Make Qatayef (Atayef)
Simple Syrup
The syrup is pretty simple. Just add water and sugar to a medium sauce pan, stir it until it melts, then let it come to a boil. You can add a little rose water at this point if you like. Then set it aside to cool.
Qatayef (Atayef)
- In a large mixing bowl, combine the dry ingredients and whisk. Then add the milk and water and whisk until completely smooth.
- Alternatively, you could place it all in a blender and mix until smooth.
- Once completely smooth, set aside to rest for 15 minutes.
- Heat a non-stick skillet on medium heat. Pour about ¼ cup of batter on the pan and let sit until it starts to bubble. Bubbles will form all over the pancake. Do not flip. Once completely covered in bubbles (See image), remove from heat and place on a plate. Repeat with the remainder of the batter
How to Fill Qatayef
- Take a Qatayef (Atayef), fold it and start pinching the ends together, starting with one end. Pinch half closed, then start filling with the nut mixture (you can fill as much or as little as you like, but don't overstuff it), then pinch it closed completely. Repeat until you're done with all the Qatayef.
- I like to fill them as I cook them so that I can be sure the ends stick when I pinch them. If you leave them to sit for too long, they could get harder to pinch closed.
How to Bake Qatayef
Once all Qatayef (Atayef) are filled, line up a baking sheet and brush them on both sides with melted butter, then bake at 400 degrees F. for around 10 minutes until they're cooked and crispy. You can then broil them for 1-2 minutes on each side for an extra crispness.
I have also skipped the baking and gone straight to broiling on high for about 2 minutes on each side.
How to Freeze
To freeze, skip the baking part and place them individually on a plate or baking sheet in the freezer for about 30 minutes to an hour until they're solid. Then transfer them to a ziploc bag. When ready to eat, take one out of the ziploc bag and place it on a baking sheet, brush it with butter and bake it at 400° for about 15 minutes.
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📖 Recipe Card
Qatayef (Atayef)
Ingredients
Simple Syrup
- 1 cup water
- 1 cup (200g) granulated sugar
- orange blossom water optional
Qatayef Batter
- 1¼ cup (150g) all purpose flour, spoon & leveled, or measured with a scale
- ¼ cup (45g) fine semolina flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon instant yeast
- 1½ cup (225g) water
Filling
- 1 cup chopped pistachios or nut of choice
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Topping
- 2 tablespoon unsalted butter, melted may need more or less
Instructions
Simple Syrup
- In a medium sauce pan, add water and sugar and stir on medium heat until completely melted. Let it come to a boil and then turn off the heat, add orange blossom water (optional), and set aside to cool.
Filling
- Combine nuts, sugar, and cinnamon in a bowl and mix. Set aside while prepping the batter.
Qatayef
- In a large mixing bowl, combine the dry ingredients and whisk. Then add the milk and water and whisk until completely smooth. Alternatively, you could place it all in a blender and mix until smooth. Once completely smooth, set aside to rest for 15 minutes.
- Heat a non-stick skillet on medium heat. Pour about ¼ cup of batter on the pan and let sit until it starts to bubble. Bubbles will form all over the pancake. Do not flip. Once completely covered in bubbles (See image in post), remove from heat and place on a plate. Repeat with the remainder of the batter.
How to Fill
- I usually like to fill each one as the next one cooks so that I can be sure the ends stick. If you wait until it cools, it could become hard to stick.
- Take a pancake, fold it, and start pinching the ends together, starting with one end. Pinch half closed, then start filling with the nut mixture (you can fill as much or as little as you like, but don't overstuff it), then pinch it closed completely. Repeat until you're done with all the Qatayef.
Baking
- Preheat the oven to 400° F
- Place Qatayef on a baking sheet and brush with melted butter on both sides.
- Place in the preheated oven for around 10 minutes until it's crispy. At this point, you could turn on the broiler and broil for 1-2 minutes on each side.
Freezing
- To freeze, skip the baking part and place them individually on a plate or baking sheet in the freezer for about 30 minutes to an hour until they're solid. Then transfer them to a ziploc bag. When ready to eat, take one out of the ziploc bag and place it on a baking sheet, brush it with butter and bake it at 400° for about 15 minutes.
If you try out my Qatayef (Atayef) recipe, leave me a review to let me know how you like it. You can also follow me on Instagram and share your creations with me by tagging me or using the hashtag #siftwithkima
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