Ramadan Recipes: Qatayef

Publish date: Wednesday، 22 March 2023 Last update: Monday، 15 May 2023

Qatayef is one of the most beloved & famous treats in the Middle Eastern during Ramadan. This mouth-watering treat is made by filling yeasted pancakes with a mixture of chopped nuts, then folding them into a crescent shape and frying them until they are crispy and golden brown. Once fried, they are then generously drizzled with a thick sugar syrup, making for a truly irresistible dessert that will leave your taste buds begging for more.

Ingredients
- 20 Minutes
- 8 Serving
- 324 Calories

Qatayef

1 cup flour.

1 cup fine semolina

2 Tablespoons granulated sugar.

1 teaspoon baking powder.

½ teaspoon instant yeast.

¼ teaspoon salt.

2½ cups warm water.

¼ cup ground pistachios.

A simple syrup or honey for drizzling.

A batch of Ashta

Instructions of making the syrup

-In a medium saucepan, mix together the sugar, water, and a squeeze of lemon juice. Heat the mixture over high heat, and try not to stir it too much to avoid crystallization. If the sugar is not dissolving, give it a few stirs. Once it boils, stop stirring.

-Let the mixture boil for a few minutes, then reduce the heat to medium-low and let it simmer for 10 minutes. Its important to set a timer and avoid simmering for too long, or the syrup will become too thick and candy-like.

-Once its done simmering, remove the syrup from the heat and transfer it to a large bowl. Allow it to cool to room temperature before dipping the Qatayef into it.

Method & Directions
- 40 Minutes

Combine
تم نسخ الرابط

Combine flour, sugar, powdered milk, yeast, baking powder, and salt in a large bowl. Whisk the ingredients together until fully mixed.
Pour and Add
تم نسخ الرابط

Gradually pour in warm water, whisking continuously to avoid lumps. Add enough water to create a smooth, pourable batter, with a consistency similar to pancake batter. If the batter is too thick, add a tablespoon of water to thin it out.
Cover the bowl
تم نسخ الرابط

Cover the bowl with plastic wrap and let it rest for 45 minutes to 1 hour, until it becomes bubbly and rises slightly.
Heat and Grease
تم نسخ الرابط

Heat a non-stick skillet or griddle on medium heat. Grease the skillet with a small amount of oil using a paper towel.
Stir to deflate
تم نسخ الرابط

Stir the batter to deflate it. Use a small ladle or ice cream scoop to drop about 2 tablespoons of batter onto the skillet. The pancakes should be around 3 inches in diameter.
Cook & Flip
تم نسخ الرابط

Cook the pancakes on one side until bubbles form on the surface, and the bottom is lightly golden brown. Flip the pancake over and continue cooking until both sides are golden brown.
Adjust the heat
تم نسخ الرابط

Adjust the heat as necessary. Place the cooked pancakes on a plate or baking sheet, and cover them with a clean towel to prevent them from sticking together.
Serve
تم نسخ الرابط

Let the pancakes cool completely before filling. Cover with plastic wrap until ready to use.