Qatayef Asafiri
Syrian "Little Bird" Pancakes
Qatayef Asafiri, meaning 'little bird qatayef,' are delicate, small pancakes originating from Syria and Lebanon. They are traditionally filled with a sweet, creamy cheese filling (ashta) and often drizzled with a fragrant syrup. Unlike their larger, fried counterparts, these mini qatayef are typically served soft and uncooked, offering a light and delightful dessert, especially popular during Ramadan.
🧂 Ingredients
- 1.5 cups All-purpose flour(sifted)
- 0.75 cup Fine semolina
- 2 tbsp Granulated sugar
- 1.5 tsp Baking powder
- 0.5 tsp Instant yeast
- 0.25 tsp Salt
- 2.75 cups Warm water
- 1 cup Milk(for the filling)
- 3 tbsp Cornstarch(for the filling)
- 4 tbsp Granulated sugar(for the filling)
- 2 tsp Orange blossom water(for the filling and syrup)
- 1 tsp Rose water(optional, for the filling)
- 200 g Ricotta cheese(drained, for the filling)
- 0.5 cup Pistachios(finely chopped, for garnish)
- 1.5 cups Sugar(for the syrup)
- 0.75 cup Water(for the syrup)
- 1 tbsp Lemon juice(for the syrup)
👨🍳 Instructions
- 1
Prepare the batter: In a blender, combine warm water, flour, semolina, 2 tbsp sugar, baking powder, yeast, and salt. Blend until smooth. Let the batter rest for 30 minutes at room temperature.
💡 Tip: Ensure the water is warm, not hot, to activate the yeast. - 2
Prepare the filling: In a saucepan, whisk together milk, cornstarch, and 4 tbsp sugar until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat, stir in orange blossom water and rose water (if using). Let cool completely, then stir in the drained ricotta cheese until well combined. Chill until ready to use.
⏱️ 10-15 minutes💡 Tip: Cover the filling with plastic wrap directly on the surface to prevent a skin from forming. - 3
Prepare the syrup: In a small saucepan, combine 1.5 cups sugar, 0.75 cup water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Stir in 2 tsp orange blossom water. Let cool completely.
⏱️ 15 minutes - 4
Cook the qatayef: Heat a non-stick skillet or griddle over medium heat. Pour about 2 tablespoons of batter per pancake to create small circles (about 3 inches in diameter). Cook on one side only until bubbles form on the surface and the top appears dry (about 2 minutes). Do not flip.
⏱️ 15-20 minutes💡 Tip: Wipe the pan with a lightly oiled paper towel between batches if needed. - 5
Assemble the qatayef: Once cooled, take each pancake with the uncooked side facing up. Spoon about 1 tablespoon of the filling onto one half of the pancake. Fold the other half over to create a semi-circle or cone shape, pinching the edges to seal.
💡 Tip: Work gently to avoid tearing the delicate pancakes. - 6
Arrange the filled qatayef on a serving platter. Drizzle generously with the cooled syrup and sprinkle with chopped pistachios.
💡 Tip: Serve immediately for the best texture.
💡 Pro Tips
- ✓The batter should be pourable but not too thin. Adjust with a little more water if too thick.
- ✓Ensure the pancakes are cooked only on one side to maintain their soft texture.
- ✓For a richer filling, you can use a combination of ricotta and mascarpone cheese.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes suggest lightly frying the assembled qatayef for a crispy exterior, then dipping them in syrup.
- Add a pinch of cinnamon to the filling for extra warmth.