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Qatayef

Name: Qatayef
Prep time: PT30 minutes + 1 hour resting
Cook time: PT30 minutes
Total time: PT1 hour 30 minutes
Yield: 20
Cuisine: Egypt
Ingredients: 300 g All-purpose flour (Sifted for a smoother batter); 7 g Active dry yeast (Or 1 packet); 500 ml Warm water (Approximately 40-45°C (105-115°F)); 1 tablespoon Sugar (For activating the yeast); 1/4 teaspoon Salt; 1 tablespoon Vegetable oil (For the batter, optional); For Filling (choose one or a combination): (Traditional options include: Ashta (clotted cream), or a mixture of chopped walnuts or pistachios with sugar, cinnamon, and rosewater.); 400 ml Sugar syrup (Attar) (A simple syrup made from sugar, water, and lemon juice, often flavored with rosewater or orange blossom water. Can be store-bought or homemade.); for frying Vegetable oil or Ghee (Sufficient for deep frying)

Egyptian Ramadan Pancakes

Qatayef are small, folded pancakes traditionally enjoyed during Ramadan in Egypt. The batter is cooked on one side only, then filled with a sweet cream (ashta) or chopped nuts, folded in half, and typically deep-fried until golden and crispy, then soaked in a fragrant sugar syrup. They are a beloved sweet treat and a staple of the iftar (breaking the fast) meal.

Förberedelsetid30 minutes + 1 hour resting

Tillagningstid30 minutes

Total tid1 hour 30 minutes

Portioner20

SvårighetsgradMedium

2 ändringar· Feb 8

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🧂 Ingredienser

300 g All-purpose flour(Sifted for a smoother batter)
7 g Active dry yeast(Or 1 packet)
500 ml Warm water(Approximately 40-45°C (105-115°F))
1 tablespoon Sugar(For activating the yeast)
1/4 teaspoon Salt
1 tablespoon Vegetable oil(For the batter, optional)
For Filling (choose one or a combination):(Traditional options include: Ashta (clotted cream), or a mixture of chopped walnuts or pistachios with sugar, cinnamon, and rosewater.)
400 ml Sugar syrup (Attar)(A simple syrup made from sugar, water, and lemon juice, often flavored with rosewater or orange blossom water. Can be store-bought or homemade.)
for frying Vegetable oil or Ghee(Sufficient for deep frying)

👨‍🍳 Instruktioner

1
Activate the yeast: In a small bowl, combine the warm water (ensure it's not too hot, or it will kill the yeast), sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.
⏱️ 10 minutes
2
Prepare the batter: In a large bowl, whisk together the sifted flour and salt. Gradually pour in the activated yeast mixture while whisking continuously to avoid lumps. If using, whisk in the tablespoon of vegetable oil. The batter should have a consistency similar to thin pancake batter or heavy cream.
⏱️ 5 minutes
3
Rest the batter: Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for at least 1 hour, or until the batter has doubled in volume and is filled with small bubbles. This fermentation is crucial for the texture.
⏱️ 1 hour
4
Cook the Qatayef: Heat a lightly oiled non-stick skillet or griddle over medium-low heat. Do not grease it heavily; a very light coating is sufficient. Once the pan is warm (a drop of water should sizzle), ladle about 1/4 cup of batter onto the skillet to form small, round pancakes, about 3-4 inches in diameter. Cook only on one side. You will see small bubbles forming on the surface and the edges will start to look dry and set. This usually takes 1-2 minutes per pancake. The bottom should be lightly golden, while the top remains pale and moist with a porous texture.
⏱️ 20 minutes
5
Cool the Qatayef: As each pancake is cooked, carefully remove it from the skillet with a spatula and place it on a clean kitchen towel, cooked-side up. Cover with another towel to prevent them from drying out. Repeat with the remaining batter, working in batches.
⏱️ 10 minutes
6
Fill and fold the Qatayef: Once the pancakes are cool enough to handle, place about 1-2 tablespoons of your chosen filling (ashta or nut mixture) onto the uncooked side of each pancake. Carefully fold the pancake in half, pressing the edges firmly to seal, creating a half-moon shape. Ensure the seal is tight to prevent the filling from leaking during frying.
⏱️ 20 minutes
7
Fry the Qatayef: Heat about 2-3 inches of vegetable oil or ghee in a deep pot or Dutch oven over medium-high heat until it reaches approximately 180°C (350°F). Carefully add the folded qatayef to the hot oil, ensuring not to overcrowd the pot. Fry for 2-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to turn them gently.
⏱️ 10 minutes
8
Soak in syrup: Remove the fried qatayef from the oil and immediately dip them into the prepared sugar syrup while they are still hot. Let them soak for a minute or two, then remove and place on a wire rack to drain any excess syrup. Serve warm.
⏱️ 5 minutes

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💡 Proffstips

✓Cook the qatayef on one side only to achieve the characteristic porous texture that absorbs the syrup.
✓Ensure the batter is the right consistency – not too thick and not too thin. Adjust with a little more water or flour if needed.
✓Don't overcrowd the frying pan or the deep fryer; fry in batches for even cooking and crispiness.
✓The sugar syrup can be made ahead of time and stored in the refrigerator. Gently warm it before use if it has solidified.
✓For a healthier option, the folded and filled qatayef can be baked in a preheated oven at 180°C (350°F) until golden brown, instead of frying.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Sweet Cheese Filling: Mix ricotta cheese with a little sugar, cinnamon, and orange blossom water.
Nutella Filling: A modern twist using a spoonful of Nutella for a decadent treat.
Savory Qatayef: While less common for this specific recipe, some variations use savory fillings like spiced ground meat or cheese mixtures, often served as appetizers.