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Jordanian Qatayef
Qatayef are small, sweet pancakes, cooked on one side to create a lacy texture. They are typically filled with either a sweet cheese or a spiced walnut mixture, folded into a crescent, and then fried or baked until golden and crispy. They are then drenched in a fragrant sugar syrup.
ð§ ææ
- 200 g All-purpose flour
- 50 g Fine semolina
- 1 tsp Baking powder
- 0.5 tsp Active dry yeast
- 1 tbsp Sugar
- 0.125 tsp Salt
- 300 ml Lukewarm water
- for frying Vegetable oil
- 250 g Sugar(for syrup)
- 150 ml Water(for syrup)
- 1 tbsp Lemon juice(for syrup)
- 1 tsp Orange blossom water(for syrup)
- 200 g Sweet cheese (like Akkawi or Nabulsi)(shredded or crumbled, for filling)
- 100 g Walnuts(chopped, for filling)
- 2 tbsp Sugar(for walnut filling)
- 0.5 tsp Cinnamon(for walnut filling)
ðšâð³ äœãæ¹
- 1
Prepare the syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a simmer and cook for about 8-10 minutes until slightly thickened. Stir in orange blossom water and let cool completely.
- 2
Make the qatayef batter: In a large bowl, whisk together flour, semolina, baking powder, yeast, sugar, and salt. Gradually add lukewarm water and whisk until smooth. Cover and let rest for 30-60 minutes until bubbly.
- 3
Cook the qatayef: Heat a lightly oiled non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter per qatayef, forming small circles. Cook until bubbles appear on the surface and the edges look dry (about 1-2 minutes). Do not flip. Remove from skillet and place on a clean towel, cooked side down.
- 4
Prepare the fillings: For the cheese filling, ensure the cheese is well-drained. For the walnut filling, mix chopped walnuts with sugar and cinnamon.
- 5
Fill and fry/bake: Take a cooked qatayef, place about a teaspoon of filling on the uncooked side, and fold into a half-moon shape, pinching the edges to seal. Heat vegetable oil in a pan for frying, or preheat oven to 375°F (190°C) for baking. Fry or bake until golden brown and crispy. Drain on paper towels.
- 6
Serve: Immediately dip the hot, fried or baked qatayef into the cooled syrup. Arrange on a platter and serve warm.
ð¡ ããã®ã³ã
- âEnsure the batter is not too thick; it should be pourable and create thin pancakes.
- âCook the qatayef on one side only to achieve the characteristic lacy texture.
- âDo not overfill the qatayef, as they may burst during frying or baking.
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- Qatayef Asafiri are a lighter, non-fried version filled with clotted cream (qishta) and often served with a drizzle of honey.
- Some recipes add a touch of rose water to the syrup for added fragrance.