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Qatayef - arabic pancakes.

Qatayef - arabic pancakes.

After studying for a long time a lot of recipes in my desire to put on the table of Ramadan to my husband, who is Jordanian, the famous qatayef (traditional cake that is served during the Muslim holiday of Ramadan and its origin is lost in the dust of the ages, on the streets of the old cities of the rising sun, where street vendors sold it to greedy passers-by) I came to this "amalgam recipe":

Ingredients for qatayef dough

  • 3 cups of milk
  • 2 cups of white flour
  • 1 cane semolina
  • or teaspoon baking powder
  • half a teaspoon of dry yeast
  • a pinch of salt
  • grated peel of a lemon
  • two tablespoons vanilla sugar
  • three tablespoons of sunflower oil

Sugar syrup

  • 2 sugar dogs
  • 1 cup water
  • 2 tablespoons rose water
  • 2 tablespoons lemon juice

Walnut filling

  • 250g chopped or ground walnuts
  • about 2 teaspoons of cinnamon
  • 75 g old

Cheese filling

  • 250g aqawi cheese or mozzarella cut into cubes or given on a large grater
  • about 100g of sugar
  • about 200g vanilla pudding

Servings: 10

Preparation time: less than 120 minutes

RECIPE PREPARATION Qatayef - arabic pancakes .:

I mixed all the ingredients in a plastic bowl, put a bag on his head and left it on the kitchen table for about 45 minutes.

After the hodina, the maclavais was a bit bubbly - a sign that it was ready to be fried in a pan.

I fried in two pans - without oil and made of different sizes - everyone makes what size they want :-).

When the brunettes were a little on the back, I took the pancakes and put them on a clean kitchen towel to cool down a bit.

I had the filling prepared in advance:

filling no. 1: nuts (beaten with my husband's twister in a towel) mixed with sugar and cinnamon;

stuffing no. 2: pieces of aqawi cheese (you can use mozzarella or any sweet or salty cheese but left in the evening) mixed with vanilla pudding.

I filled the qatayefs and placed them in the tray and brushed them with melted butter - in the recipes I found on the net it says that the pieces of butter are put on each qatayef separately but it seemed too much to me so I chose to brush them - so kissed only with melted butter and then baked in the preheated oven at 200 degrees for about 20 minutes.

When they are hot, grease them or dip them in sugar syrup - I poured the syrup over them with a kettle.

Sugar syrup:

- sugar - two cups;

- water - a cup;

- lemon juice - two tablespoons;

- rose water - two tablespoons (or more or not at all - each as you prefer).

Boil the sugar with water in a low heat for about 10 minutes, add the lemon juice that prevents the syrup from sweetening and boil until it becomes a little thick.

Remove from the seal and add the rose water or the aroma of orange or vanilla flowers.

Tips sites


Fry only on one side qatayfele!

Easiest Way to Cook Delicious Qatayef recipe

Qatayef recipe.
Qatayef (also spelled a dozen different ways from katayef to atayef) is a form of Arabic dumpling made from a type of yeasted pancake batter with a little. The Atayef recipe I am sharing with you today is much lighter than the fried versions. These are smaller in size, and stuffed with a cream and sprinkled with pistachios.

They are special to the month of Ramadan.

Middle Eastern recipes Atayef (Kataif) the ultimate Arabic pancake.

Atayef: Arabic pancakes stuffed and then baked or fried and drizzled with syrup (Arabic Sweet Recipes).

You can have Qatayef recipe using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Qatayef recipe

You need 1 cup of flour flour.

You need 2 cups of all purpose flour.

Prepare 2 cups of warm water.

Prepare 1 Tbs of rose water.

Prepare 2 1/4 tsp of baking powder.

It & # 8217s 1/4 tsp of baking soda (sodium bicarbonate).

Traditional Qatayef (katayef) ashta stuffed pancake dessert recipe.

Qatayef is a staple dessert prepared traditionally during the month of Ramadan.

I was so excited to find your recipe for these!

Try this easy recipe for qatayef (Arabic pancakes), a dish commonly served during Ramadan.

Qatayef recipe step by step

Mix all the ingredients together in the blender for 2 minutes, and leave the batter to rest for 40 mins ..

In a well-heated pan, pour about 1/4 of a cup of the batter until it pops bubbles and then completely dry.

Put the cooked Qatayef on a towel before filling (you can save the rest of the quantity in the freezer for a later usage) ..

For the sugar syrup mix 2 cups of sugar with 1 1/2 cup of water and 1 Tbs rose water, heat them till boiling add a squeeze of lemon and it’s done ..

Qatayef is filled with either sweet cheese or nuts.

Qatayef Recipe: step by step.

Qatayef Ingredients Qatayef batter ingredients are basically flour, yeast, sugar, water, dry milk, baking powder and a dash of salt.

Easy Qatayef Recipe: Step by Step Qatayef Recipe, Tips to make Qatayef at home, Qatayef Ingredients, Qatayef Recipe video & # 038 more at Times Food.

Donna Hay makes recipes super easy for the whole family to cook, so everyone can master the basics, then turn them into.

Approach making atayef with a three step process.

Prepare filling

  • Step 1 Crush walnuts into small pieces. Combine crushed walnuts with cinnamon, coconut and coconut sugar. Set aside.

Prepare simple syrup (attar)

  • Step 2 Place sugar and water in a sauce pot and stir for approx. 30 seconds to help dissolve sugar. Bring to the boil, add rose water and add lemon. Stir for 1 minute to bind it together. Set aside to cool.

Prepare atayef pancakes

  • Step 3 In a mixing bowl, combine all dry ingredient. Add wet ingredients to form a batter.
  • Step 4 Heat up non stick pan over low-medium heat. To beat into the pan. Allow pancake to cook until bubble holes have formed and there is no more wet batter on the face. Approx. 2 minutes. Transfer from the pan into a covered tray.

Assembling atayef

  • Step 5 Place a pancake in your hand with the face up, pinch one end to help create the start of a pouch. Place 2-3 teaspoons of filling in the center of the pancake. Begin pinching the perimeter of the pancake together until it is completely sealed. Place stuffed pancake onto parchment paper lined baking tray. Repeat until all done.
  • Step 6 Brush each stuffed atayef with oil and place tray into a pre-heated oven of 180C (356F) and bake until golden brown and crispy. Approx 20-25min.
  • Step 7 Allow to cool for about 10 minutes and brush with simple syrup and garnish with pistachio. Serve immediately.

Recipe Notes

  1. Qatayef freezes beautifully, which makes them a very convenient make ahead dessert. Once the pancakes are stuffed, they could be frozen for up to a month. To freeze, lay the Qatayef in a single layer over a parchment lined baking sheet. Cover with plastic wrap and freeze for a few hours until they harden. Transfer to a zipper lock bag then store in the freezer, until ready to fry. Fry directly from frozen no need to thaw.

Qatayef dough recipe adapted from Chef Mohamed Fawzy

Nut filling given to me by my mother-in-law

Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!

Did you make this recipe?

Leave a comment below and let us know what you think!

Or snap a pic and tag me @cleobuttera or hashtag it #cleobuttera on Instagram or Facebook. We love to see what you’ve been baking!


This is my entry for -with-you


1 cup white flour / 1 cup flour
& # 189 gray cane / & # 189 semolina cup
& # 188 teaspoon dried yeast / & # 188 teaspoon of dry yeast
1 teaspoon baking powder / 1 teaspoon baking powder
1 teaspoon sugar / 1 teaspoon sugar
salt / salt
1 tablespoon milk powder / 1 tbsp milk powder
2 hot water dogs / 2cups hot water
& # 188 teaspoon of lemon juice / & # 188 teaspoon of lemon juice.
Dissolve the sugar in 1/2 cup hot water, add the yeast and leave for 5 minutes. / Dissolve the sugar with 1/2 cup hot water and add the yeast and leave for at least 5 minutes until the yeast interact.
Mix the baking powder with the flour, semolina, milk powder and salt, then add the mixture with the yeast. / Mix baking powder with flour, semolina, milk powder and salt then add the yeast mixture.
Add the rest of the water, mix well and let it rest for half an hour. Then add 1/4 teaspoon lemon juice./ Add water (1 1/2 cup hot water) mix well and leave for half an hour. Then add to it a quarter teaspoon of lemon juice.

Heat a tefal pan, match the heat between medium and hard. add about 1/4 cup of coffee to the mixture and roast the atayful on one side only. bubbles will appear on top. when it becomes dry and the other brown part is ready, take it on the fire and put it in a kitchen towel. Repeat until you finish the dough. / Heat a Tefal pan, then make the fire between medium and hard. Add about 1/4 cup of coffee from mixture and fry it on one side only. bubbles will appear above. When the above side is dry and the other is brown the atayef is ready. Take it away from the heat and place it in a kitchen towel. Repeat the process.
Umplutura: nectarine caramelizate / The filling: caramelized nectarines

3-4 nectarines - slices / 3-4 sliced ​​nectarines
4-5 tablespoons sugar / 4-5 tablespoons sugar
2-3 tablespoons butter / 2-3 tablespoon butter
1/2 teaspoon rose water / 1/2 teaspoon rose water
melt the butter in a pan. Add sugar and nectarines. then rose water. leave on the fire until the sauce thickens a little and the nectarines are caramelized. / Melt the butter in a pan. Add sugar and nectarines. then add the rose water. Cook it till the sauce thickens a little and the nectarines are caramelized.

Put a piece of caramelized nectarine in an atayef. close it halfway by pressing the edges with your fingers. pour a little honey or ground syrup on top. and decorated with pistachios. / Put a slice of nectarine caramelized on a piece of atayef. Close the atayef on half, and press with fingers on the edge. Pour over it a little honey or 2ater syrup and topp with pistachio

  • To make the pancakes:
  • 1/2 teaspoon instant active dry yeast
  • 1 teaspoon granulated sugar
  • 1 1/4 cups warm water (approximately 110 F)
  • 1 1/2 cups all-purpose flour (wheat flour can also be used)
  • 1/8 teaspoon salt
  • For the filling:
  • 1 cup walnuts (chopped)
  • 2 tablespoons sugar
  • 1 tablespoon orange blossom water (optional)
  • For the syrup
  • 2 cups granulated sugar
  • 1 3/4 cups light corn syrup
  • 1/4 cup orange blossom or rose water
  • 1/3 cup warm water

Dissolve the yeast and sugar in water inside the measuring cup for 10 minutes or until it proofs (become frothy). If your yeast does not proof, it means the yeast is bad or the water was not warm enough or too hot. Remember that yeast is a live organism and needs the proper environment to work properly!

In a separate bowl, combine the flour and salt. Add the proofed yeast and sugar water mixture. Combine well, cover, and allow to sit in a warm area for 30 to 45 minutes.

While the pancake mix is ​​proofing, prepare the filling. In a small bowl, mix together the walnuts with the sugar. Add the orange blossom water if desired. Cover and set aside.

This is now a good time to prepare the syrup. In a medium saucepan, combine the sugar, water and corn syrup. Bring to a boil and add the orange blossom or rose water. Stir well to prevent sticking. Reduce the heat to low and allow to sit until ready to use.

Preheat a griddle or frying pan to medium-high heat. Using a ladle, make a five-inch pancake with the batter. Once the batter begins to bubble on top, remove the pancake from griddle and set aside. Do not flip, as you are only cooking one side. Repeat with the remaining batter.

Preheat one inch of oil in a frying pan to medium-high heat. While the oil is heating, take one tablespoon of nut filling and place it on top of the uncooked side of the pancake. Fold the pancake in half to make a half moon shape and seal the edges by pressing together. Repeat with the remaining pancakes and filling.

Fry on each side until a light golden brown color (about 15 to 30 seconds each side). Drain on a towel-lined plate.

Katayef (Arabic pancake)

Katayef is a kind of sweet pancake popular in all middle eastern countries. Generally, katayef is served especially during the holy month of Ramadan. It is usually made out of flour, semolina, baking powder, water or milk, yeast, and sometimes sugar is added. The result of the batter is poured into a round hot plate appears similar to pancakes, except only one side is cooked, then stuffed and folded. The specialty of these pancakes is that they are looking porous. Generally, this katayef or pancakes are stuffed with cream cheese or hung curd and some crushed pistachios. A special sugar syrup, flavored with orange blossom water is served with this katayef. Sometimes this katayef is also served without any stuffing. They can simply be served like other pancakes, with jam or butter and you can have them as breakfast.

Preparation time: 90 min (including rest time)

Cooking time: 1 min / katayef


  • 1 cup All-purpose flour or Maida
  • 1 cup Semolina
  • 2 teaspoon Baking powder
  • 1/2 teaspoon Instant Yeast
  • 2 teaspoon child
  • 1 cup Warm Water
  • 1 cup Milk
  • 1/2 cup Yoghurt (beaten)
  • 1/2 teaspoon Leap
  • Butter to grease the pan
  • For stuffing
  • 250 grams of Cream cheese
  • Icing sugar if required
  • 1 tablespoon Orange blossom syrup (optional)
  • Ground Pistachio as required
  • For sugar syrup
  • 1/4 cup child
  • 1/3 cup water
  • Few drops of Lemon juice
  • 1 teaspoon Rose water
  • 1 teaspoon Orange blossom water (optional)

Combine 1 cup of warm water, 2 teaspoons of sugar and 1/2 teaspoon of yeast in a cup and set aside to broom.

Take a blender jar and add flour, semolina, salt and baking powder. Combine with a spatula.

When the yeast mixture blooms add to the dry mixture.

Also add the beaten yogurt and milk.

Blend all the ingredients nicely to make a thick batter.

Keep the batter aside for an hour. Because of yeast the batter will be very frothy.

In the meantime make the sugar syrup by boiling sugar, water and other ingredients as mentioned above.

Just cook the syrup until the sugar dissolves completely. It should be thin flavorful syrup.

Make the stuffing by combining hung curd / cream cheese with icing sugar (optional), orange blossom water (optional) and rose water.

Heat a nonstick pan, grease with a little butter and pour 1 tablespoon of batter in the center.

The surface of the katayef should be perforated as shown in the picture. This texture is necessary to make katayef.

If bubbles will not occur, then adjust the batter by adding more water (one tablespoon at a time) to make the batter thin.

Cook only one side of the katayef till the bottom gets slightly golden brown. It will take abot a minute to cook the katayef. Don & # 8217t overcook it.

Transfer to a damp cloth and cover it with the cloth to prevent the katayef from drying out.

To make the shape take one warm (it is necessary to stuff and fold them when they are warm to touch) katayef, pinch the edges together like the picture remaining one side open.

Stuff 1 tablespoon of the prepared cream cheese filling and sprinkle ground pistachio.

Keep in a serving plate. Repeat the process with other pancakes or katayef. It is better if you make 3-4 katayef at a time, then fold and stuff them. After that again go back to make the pancakes. If you make all the pancakes and then start stuffing them, they might not fold nicely or stick together.

Like the above-mentioned process makes all the pancakes. Note that don & # 8217t stuff the katayef when they are very hot. It may melt the cheese and the stuffing will be messy. As mentioned above the pancakes should be warm at the time of stuffing.

Qatayef recipe || Arabic sweet pancakes recipe || cream filled pancake recipe

So hi guys today we are making qatayef.
So the ingredients are :.
Pancake batter :.
Flour: 2 cups.
Semolina: 4 tbsp.
Baking powder: 1 tbsp.
Sugar: 2 tbsp.
Baking soda: 1/4 tsp.
Filling :.
Custard powder: 1 tbsp.
Cornflour: 1 tbsp.
Milk: 1 cup.
Sugar: 2 tbsp.
Whipped cream: 1 cup.
Crushed nuts: 1 tbsp.
Syrup :.
Sugar: 2 cups.
Water: 1 cup.
Lemon juice: 1 tbsp.
Garnish :.
Crushed nuts =.
Pistachio: 1 / 2cup.
Almonds: 1/2 cup.
Thanks for watching.
Enjoy making them

Video taken from the channel: Kattan Coffee


They are called the pancakes of the Middle East. The qatayef or قطايف (also called atayef, katayef or kataif) sit on all tables during the holiday season of Ramadan.

They are found in Iraq, the Middle East, Egypt, Jordan, Lebanon, Saudi Arabia and of course Syria. These small pancakes with holes are filled with cream of milk or a mixture of nuts. Then, qatayef is generously imbibed with thick sugar syrup perfumed with rose water or orange blossom typical of oriental pastries.

What is qatayef?

Qatayef is a pastry that is widely popular in the Middle East. Etymologically, the word qatayef comes from the Arabic word qataf which means & # 8220pick up & # 8221.

These are filled pancakes that come in the form of a cone. These small pancakes are special because they come in the form of a thick crepe made from flour and fine semolina that is cooked only on one side, which turns golden.

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The other side of the crepe has many holes on the surface and is very sticky. During cooking, small bubbles form on the surface of the pancakes and give them this lace texture.

Syrian qatayef come in the form of closed cones on one side that are filled with a thick milk-based cream. This semolina thickened milk cream is very light and is prepared by adding unsalted cheese. You can use ricotta or mascarpone instead of the traditional cheese called akawi, which is difficult to find outside the region of origin of qatayef. The horns once formed are dipped in crushed pistachios.

Then, qatayef are abundantly drizzled with a sugar syrup perfumed with rose water or orange blossom water. The cream contains little sugar. In fact, only 3 tablespoons of sugar syrup are used to perfume it. On the other hand, it is the sugar syrup which will subtly soften this pastry by infiltrating through the holes of the pancake and which will perfume the qatayef homogeneously.

Although qatayef is found with different fillings, there are two main types:
& # 8211 The standard qatayef can be held in the palm of the hand and are quite filled. You will often find these qatayef closed over the entire length. Their shape represents a crescent, symbol of Islam since the twelfth century.

This sort of qatayef came from street vendors in the Middle East. The standard qatayef is traditionally garnished with a mixture of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract and cinnamon.

& # 8211 Another version is topped with unsalted mozzarella cheese (often nabulsi or akkawi). The qatayef are then deep-fried before being dipped in hot sugar syrup.

The standard atayef are crispy on the top and fluffy on the inside. In Lebanon and the Middle East, cinnamon and cardamom are added to the nut and almond mixture.

The recipe presented here is the mini version of these delicious pancakes. They are called atayef asafiri in Lebanon and Syria. Unlike standard atayef, they are not deep-fried. They are therefore lighter and more digestible than standard atayef.

How to make qatayef

There are obviously several modes of preparation. Also, the pancakes and the cream can be made the day before. They can be garnished the next day, provided you keep the pancakes in an airtight bag.

For the preparation of those pancakes with holes, it is necessary to take some precautions. Remember to space the pancakes well in the pan. It is recommended to use a ladle and pour one third of the batter at a time at three places in the pancake pan. Be careful not to make them too wide.

Also, it is best not to overcook the pancakes and take them out of the heat when they are a bit sticky on the upper side. They will continue to cook while cooling. Thus, it will be easier to seal the cones filled with the cream.

Also, be careful not to stack hot pancakes on top of each other as they may stick and tear.

Tips for perfect qatayef

There are some tricks to make perfect qatayef. Indeed, it is possible to miss the preparation of the pancake batter. If the dough is too thick, the bubbles will not form and the ends of the pancake may not stick when trying to form the cones.

The pan should be hot when pouring the pancake batter. Small bubbles must form on the ends of the pancake and then, the bubbles must appear in the center. If bubbles do not form, it is because the preparation is too thick.

Gradually add up to ¼ cup of cold water to the preparation.

In order for the pancakes with holes to not stick on the plate, prepare two baking trays with a silicone baking sheet or parchment paper. Cover the pancakes with a cloth so that they retain their moisture. Thus, they will not crack when you form the qatayef cones.

However, if you put the pancakes directly on the baking sheet, it will be difficult to take them off as they will stick while cooling.

Another tip: you have to garnish the pancakes with cold cream. Otherwise, the cream may run on all sides and it will be difficult to garnish with the crushed pistachios. The aesthetic result will not be guaranteed.

The different variants of qatayef in the world

In the Maghreb, pancakes with holes are also well known. They are served with butter and sprinkled with a honey and orange blossom water syrup. They are called baghrir (ghrayef, hatita, khringo, Kors, talilayt, tighrifi or tibouajajin) or & # 8220pancake with 1000 holes& # 8221 in Morocco.

The kenafeh is a dessert similar to the katayef, typical of the city of Nablus in the Middle East and widespread in Syria. Like the qatayef, it is prepared from unsalted cheese. This dessert is abundantly moistened with rose water syrup.

In Sicily, cannoli are popular pastries filled with ricotta and sprinkled with icing sugar.

We highly encourage you to prepare this recipe. You will get 40 beautiful qatayef. Feel free to be creative with the filling.