There's a lot going on in Qatayef. You've got the chewy pancake that's crispy on the exterior, soft on the interior. You've got the warm, crunchy walnuts on the inside, delicately perfumed with cinnamon and rose water. Then you've got that shiny, glistening rose water and orange blossom syrup glaze on the outside. A perfect of blend of flavors and textures.
Qatayef are Middle Eastern semolina pancakes stuffed with walnuts, cinnamon sugar, and rose water, deep fried until crispy then dipped in Atar - Rose Water Syrup. They are a traditional and very popular Middle Eastern sweet served in the month of Ramadan. There are many variations on Qatayef. Some are stuffed with nuts, some with a sweet cheese. Others are shaped into a horn, left open on one end, and filled with kashta or cream.
For more ideas for the Ramadan iftar table try these Afghan Bolani - potato, green onion, and cilantro stuffed flatbreads or these Turkish gozleme with your choice of four different fillings: spicy lamb or beef, spinach and feta, cheese and herb, and potato and cheese. Serve them with Moroccan Harira Soup.
This version is my favorite. The walnuts are very delicately perfumed with cinnamon and rosewater, so delicately that you're not sure what flavor it is, you just know it tastes delicious.
While living in Dubai, I'd only ever seen Qatayef pancakes for sale during the month of Ramadan, the Muslim month of fasting. Here in Virginia I find them in Middle Eastern groceries during the month of Ramadan, but they're really easy to make at home. If you can make a pancake, Qatayef is even easier because it's only cooked on one side. Check out my Qatayef Semolina Pancakes post for a step by step tutorial on how to make them.
To make the filling, process the walnuts, cinnamon, sugar, and rose water in a food processor.
To fill the pancakes, I use one of two methods. The first is to lay out the pancake, put a spoon of filling in the middle, then pinch the edges shut, forming a half-moon shape.
It's important not to get anything on the edges of the pancakes or they won't close, especially the filling or oil from cooking the pancakes. It's also important to keep the pancake moist, the moist interior is what holds the edges closed. Keep the pancakes moist by keeping them wrapped in plastic until you begin making them.
The other method, which I use more often, is to hold the pancake in your hand, pinch one end closed, spoon the filling in, then seal the rest of the edge. I used my spoon to gently push the filling into the edge that I've pinched first. You don't want to overfill the pancake or it will crack on the sides. I put a rounded tablespoon of filling for a 4 inch pancake.
After the pancakes are filled, put them in an airtight container or cover with plastic wrap until ready to fry. You'll want to fry these right before eating them so they stay nice and crispy. You can also freeze them at this point. Just let them thaw a bit on the counter before frying.
Right before you plan on serving, fry the Qatayef in a flavorless vegetable oil like canola or sunflower heated to 350 degrees F. Fry about 2 minutes on each side, or until they become golden brown and crispy.
Have a bowl of cold Atar Rose Water Syrup ready on the counter. Make sure it's cold or it won't be absorbed into the pastry. Remove the Qatayef from the oil and drain for 1 minute on paper towels. Then dunk into the sugar syrup. I do a quick dunk so they don't absorb too much syrup. If you like yours sweeter, you can dunk it a little longer. I serve the Atar Rose water syrup on the side if anyone would like theirs sweeter.
Let the Qatayef drain on a baking rack for a minute or two then plate and serve. Qatayef are best eaten as soon as they are cooked and don't keep well. They will get soft from the sugar syrup and you'll lose the fantastic crispy texture. If I must reheat left-over Qatayef I put it in the oven to try to regain what crispiness I can, but the best bet is to only make as many as you want to eat right away.
I hope you enjoy these exotic little treats as much as I do!
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Recipe
Walnut and Rose Water Qatayef (Step by Step Photos)
Ingredients
- Qatayef Semolina Pancakes click for link, about 30 4 inch pancakes
- Atar Rose Water Syrup click for link
- vegetable oil for deep frying
Filling:
- 2 cups walnuts 8oz, 227g
- ¼ cup sugar 1.75oz, 50g
- 1 teaspoon rose water
- ½ teaspoon ground cinnamon
Instructions
To make the filling:
- Process the walnuts, cinnamon, sugar, and rose water in a food processor until finely chopped.
To fill the pancake:
- Lay out the pancake, put a rounded tablespoon of filling in the middle, then pinch the edges shut, forming a half-moon shape. OR Hold the pancake in your hand, pinch one end closed, spoon the filling in, then seal the rest of the edge. Don't overfill the pancake or it will crack on the sides.
- After the pancakes are filled, cover with plastic wrap until ready to fry. You'll want to fry these right before eating them so they stay nice and crispy. You can also freeze them at this point. Just let them thaw a bit on the counter before frying.
To fry:
- Heat oil to 350 degrees F
- Have a bowl of cold Atar Rose Water Syrup ready on the counter. Make sure it's cold or it won't be absorbed.
- Fry about 2 minutes each side, or until they become golden brown and crispy.
- Remove the Qatayef from the pan and drain for 1 minute on paper towels.
- Dip Qatayef into the sugar syrup.
- Let the Qatayef drain on a baking rack for a minute or two so any excess syrup can drip off, then plate and serve.
- Qatayef are best eaten as soon as they are cooked and don't keep well. They will get soft from the sugar syrup and you'll lose the fantastic crispy texture.
- This recipe should yield about 30 Qatayef.
Notes
- It's important not to get anything on the edges of the pancakes or they won't close.
- It's also important to keep the pancake moist, the moist interior is what holds the edges closed. Keep the pancakes moist by keeping them wrapped in plastic until you begin making them.
Nutrition
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Qatayef - Middle Eastern Semolina Pancakes:
Um-Merjana says
Yummy Qatayef are my favourite Especialy during the holy month of Ramadan, I saw few Middle Eastern recipes on your blog I thought you'd be an Arab until I read about you, but wow bravo the Qatayef turned out amazing !
Kelly says
Thank you Um-Merjana! My whole family loves them!