Screenshot 2023-12-27 at 3.45.17 PM
Screenshot 2023-12-27 at 3.41.25 PM
Screenshot 2023-12-27 at 3.45.25 PM
Screenshot 2023-12-27 at 3.41.36 PM
Screenshot 2023-12-27 at 3.45.03 PM
Screenshot 2023-12-27 at 3.45.44 PM
Screenshot 2023-12-27 at 3.46.07 PM
Screenshot 2023-12-27 at 3.42.17 PM

Qatayef

PALESTINE

Small semolina pancakes wrapped around sweet curd and crushed nuts, this is heaven.

SUBMITTED BY

Sabah

Let’s talk about this Qatayef. You will find this dish across the Arab world with slightly different names. In Palestine they call it Qatayef. Sabah kindly invited us into her home to film with her family. This dish is most commonly eaten during Ramadan, but like Sabah said, “have it whenever you want, everyone loves it.” 
The semolina pancakes are simple to make and so fluffy with the added yeast and baking soda. The ricotta filling with a touch of cinnamon is a treat to experience and the added orange blossom syrup bring the whole dish to life. 
Perhaps a bit more work than a traditional pancake, but you can’t deny they look incredible and if you make these, don’t worry about making too many, there are never leftovers, I can attest to that. 

Watch the Video

Qatayef

Servings 20 pancakes
Print Recipe Pin Recipe

Ingredients
  

Pancakes

  • 2 cups all purpose flour
  • 1 cup semolina flour
  • 2 tbsp powdered milk
  • 3.5 cups lukewarm water
  • 1 tbsp sugar
  • 1 tbsp dry yeast
  • 1 tbsp baking powder

Syrup

  • 1 cup sugar
  • 1 cup water
  • 2 tsp orange blossom

Filling and Toppings

  • 3 tbsp chopped nuts pistachios/walnuts etc
  • 2 cups ricotta cheese
  • 1 tsp cinnamon

Instructions
 

Syrup

  • Heat the water and sugar until the sugar has dissolved add the orange blossom syrup (if you want, this is not necessary) Let cool.
  • In a large bowl, combine all the dry ingredients (flours, baking powder, and sugar) together. 
  • The mixture should be similar to a runnier pancake batter. Set aside to rest for 15 minutes.
  • To prepare the filling, add the ricotta cheese to a bowl, mix it well. Add the cinnamon and leave it to rest in the fridge.
  • Heat a large non-stick skillet or griddle over medium heat until hot. You want the pancakes to be small, try around 2tbsp of batter. While cooking, the pancakes will bubble up a lot (like crumpets).
  • When the tops look dry they are done, you do not need to flip them. Remove them but do not stack them.
  • With the bubbly side up, pinch the side together and then fill each pancake center with 1-2 tablespoons of the ricotta mixture.
  • Add some chopped nuts to the cream and serve!
Course: Dessert
Region: Asia
Keyword: Comfort food, Holiday Inspired

SHARE THE LOVE

You May Also Like

Kalehjoosh

This traditional onion soup is like nothing you’ve ever tasted

©2024  Beryl Shereshewsky       |       About   Dishes  Articles  Artists  Contact Me  FAQs  Privacy Policy

Get Social

Youtube Instagram Facebook