QATAYEF
Qatayef are classic Middle Eastern sweet dumplings that are a staple for the holy month of Ramadan. Families around the world make these sweet treats every year and enjoy them with different fillings. There are two types of qatayef: regular and qatayef asafiri. The regular qatayef are filled with nuts or sweet cheese, then fried and soaked in syrup. Qatayef asafiri are filled with cream, topped with pistachios and drizzled with syrup. This recipe is for regular qatayef, with both a walnut filling and a sweet cheese one.
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings (about 22 pancakes)
Number Of Ingredients 15
Steps:
- For the qatayef batter: Put the flour, powdered milk, sugar, instant yeast and baking powder in a large bowl and whisk until combined. Slowly add 1 3/4 cups warm water (about 110 degrees F) to the dry ingredients, mixing as you go. Whisk very well and make sure there are no lumps. The batter will be pourable and not too thick. If the batter is thick, add 1 to 2 more tablespoons of warm water and mix again. Cover the bowl with plastic wrap and let the batter sit at room temperature until it has bubbles on the surface and smells yeasty, about 30 minutes.
- For the syrup: Meanwhile, put the sugar, rosewater and 1 cup water in a small saucepan over medium heat. Bring it to a rolling boil, then lower the heat to medium low and simmer for 10 minutes, undisturbed. The consistency will be like pancake syrup. Set aside so the syrup comes to room temperature.
- Heat a large nonstick pan or griddle over medium heat. Whisk the batter very well. Measure about 2 tablespoons of the batter per pancake and pour into the pan. Cook the pancakes on one side only, without flipping, until the tops are dry with many bubbles and the bottoms are golden brown, about 1 minute. Transfer the pancakes pale-side up to a baking sheet or large platter in a single layer, making sure not to stack them. Cover the pancakes with a clean kitchen towel. Continue with the remaining batter. Let the pancakes cool completely before filling, keeping them covered to avoid drying out.
- For the fillings: To make the walnut filling, mix the walnuts with the sugar, cinnamon and coconut, if using.
- To fill the pancakes, hold one pancake pale-side up and add about 1 1/2 teaspoons of the walnut or cheese filling (or enough for the pancake to fold and seal easily). Fold the pancake and pinch the edges very well to seal completely. Place the stuffed pancake on a baking sheet and cover with a kitchen towel. Repeat with the remaining pancakes and walnut and cheese fillings.
- For the frying and topping: Add enough oil to a medium cast-iron pan to come about 2 inches up the sides. Heat over medium heat until the oil registers 350 degrees F. Add a few of the qatayef and fry until golden, about 2 minutes on each side (see Cook's Note). Transfer to a plate lined with paper towels to absorb the excess oil. While they're still hot, add them to the pan with the syrup and toss them around to coat completely. Transfer to a cooling rack set over a baking sheet lined with aluminum foil (for easy cleanup) to drain. Repeat with the remaining qatayef and syrup.
- Arrange the qatayef on a platter and top with ground pistachios and crushed rose petals.
QATAYEF ASAFIRI (STUFFED SEMOLINA PANCAKES)
Qatayef are synonymous with Ramadan. It is during this month that bakeries start making the pastry for these stuffed pancakes, and the lines spill into the street as people wait their turn to buy them. Golden underneath and speckled with bubbles on top, qatayef are cooked only on one side. They can be large or small. The large ones are normally stuffed with nuts or cheese and folded over, then fried or baked, and drenched in sugar syrup. The small ones, called qatayef asafiri (or little bird qatayef), are stuffed with a creamy filling, only half closed, then dipped in pistachio and drizzled with thick, faintly floral sugar syrup. The batter is very simple; the key is to make sure it is the right consistency, like that of heavy cream.
Provided by Reem Kassis
Categories pancakes, pastries, dessert
Time 45m
Yield About 30 pieces
Number Of Ingredients 16
Steps:
- Prepare the syrup: In a small saucepan, combine the sugar, lemon juice and 1/4 cup water. Bring to a boil over medium heat. Lower heat and simmer until slightly thickened, about 5 minutes. Set aside to cool completely, then stir in 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water.
- Make the batter: Add 1 1/4 cups plus 2 tablespoons water to a blender or food processor. Add all the batter ingredients and process until smooth. The batter should be quite loose, similar to heavy cream in consistency. Set aside to rest for 15 minutes.
- Meanwhile, prepare the filling: Place the mascarpone, heavy cream, confectioners' sugar, 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water in a small bowl. Use a handheld electric mixer to whip into stiff peaks. Refrigerate until ready to use.
- Cook the qatayef: Place a medium nonstick skillet or griddle over medium heat until hot. Mix the batter to ensure it is smooth, then pour separate 1-tablespoon portions of batter into the pan, fitting about 4 circles. Cook qatayef until the entire surface is covered in small bubbles and the center loses its sheen, about 30 to 45 seconds. (You might be able to cook off more at a time once you've determined the right temperature and consistency of the batter.) If the bubbles are large and sparse, then your batter is too thick; stir 1 tablespoon of water into the batter to thin. Qatayef cook only on one side; the base should be uniformly golden and the top covered in small bubbles. If the disks brown too quickly - or unevenly - underneath before the batter loses its sheen on top, lower the heat slightly.
- Transfer each cooked qatayef to a large tray lined with a dish towel and cover with another dish towel while you cook the remaining batter.
- Fill the qatayef: Fold each into a half-moon, bubble side on the inside, and pinch to seal the edges together halfway. Using a teaspoon or a piping bag, fill the opening with the cream, then dip the exposed cream filling into the ground pistachios.
- Arrange the filled qatayef on a serving platter. These can be covered in plastic wrap and refrigerated for several hours until ready to serve. To serve, drizzle the cooled syrup over the qatayef and offer guests more syrup to add to their individual plates, if they choose.
QATAYEF
Provided by Krystina Castella
Categories Cake Dessert Bake Fry Ramadan Goat Cheese Walnut Pan-Fry Honey Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 cakes
Number Of Ingredients 19
Steps:
- To make the batter
- Stir the sugar and yeast into the warm water. Let sit for 10 minutes, until foamy. Combine the whole-wheat flour, all-purpose flour, and salt. Add the yeast mixture, mix well, and let sit in a warm place for 30 minutes.
- To make the filling
- Combine the walnuts, goat cheese, honey, and orange-blossom water.
- To make the syrup
- Combine the sugar and water in a saucepan over medium heat, and heat, stirring, until the sugar is dissolved. Add the corn syrup and cinnamon and continue to cook, stirring, until thickened, 7 to 10 minutes. Remove from the heat and stir in the orange-blossom water.
- To cook
- Butter a large griddle, and set it over low heat. Fill a frying pan with 1 inch of oil, and set it over medium heat. Line plates with paper towels for draining the fried cakes.
- Drop a small piece of bread into the oil; when it browns, the oil is ready for frying. Pour the batter onto the buttered griddle in 4- to 5-inch round cakes. When bubbles form in the tops of the cakes, transfer the cakes to a plate (do not flip them). Spread 1 1/2 tablespoons of the walnut-cheese filling on each cake, on the uncooked side. Fold the cake in half and press the edges together to seal.
- Drop the cakes into the hot oil in the frying pan. Fry the cakes for 15 to 20 seconds, or until golden on one side, then flip them and cook until the other side is golden. Drain on paper towels.
- To serve
- Transfer the cakes to serving plates, and serve with the syrup.
- Variation
- Palestinian Coconut Qatayef Replace the goat cheese with unsweetened shredded coconut and the orange-blossom water with lemon juice.
More about "qatayef recipes"
QATAYEF (SWEET FILLED SEMOLINA PANCAKES) RECIPE - KING …
Web Instructions To make the batter: Weigh your flour, or measure it by gently spooning it into a cup and sweeping off any excess. In a medium bowl, …
From kingarthurbaking.com
4/5 (2)Calories 230 per servingTotal Time 2 hrs 20 mins
From kingarthurbaking.com
4/5 (2)Calories 230 per servingTotal Time 2 hrs 20 mins
- To make the batter: Weigh your flour, or measure it by gently spooning it into a cup and sweeping off any excess.
- Add the water and whisk vigorously until smooth; the batter should be slightly thinner than typical pancake batter. If the batter appears too thick or thin, adjust by whisking in water or all-purpose flour 1 tablespoon at a time.
QATAYEF (KATAYEF) RECIPE; FOLDED PANCAKES WITH NUTS
QATAYEF ARABIC RICOTTA CREAM FILLED PANCAKES (قطايف)
Web Jan 27, 2022 Sugar- use honey or maple syrup. Or, cut the sugar in half. Clotted cream- use whole milk greek yogurt or full fat coconut milk. No …
From thehintofrosemary.com
Ratings 5Calories 99 per servingCategory Dessert
From thehintofrosemary.com
Ratings 5Calories 99 per servingCategory Dessert
CLASSIC QATAYEF WITH NUTS | CLEOBUTTERA
Web 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 surprise in the center. They can be soft or crunchy, baked or fried or …
From cleobuttera.com
From cleobuttera.com
QATAYEF (RAMADAN SPECIAL DESSERT) قطايف - PALESTINE IN A DISH
Web May 3, 2019 Qatayef batter is made of farina, flour, water, and yeast blended together and then poured onto a hot skillet, the idea of it is very similar to pancakes, except only one …
From palestineinadish.com
From palestineinadish.com
QATAYEF - TRADITIONAL SYRIAN DESSERT RECIPE | 196 FLAVORS
Web 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 …
From 196flavors.com
From 196flavors.com
QATAYEF RECIPE: HOW TO MAKE QATAYEF RECIPE
Web May 8, 2019 Step 1. To prepare this recipe, coarsely chop the hazelnuts and using a dry skillet, lightly toast the pine nuts. Now, take a kadhai over a high flame and pour 2cups of granulated sugar along with 1 cup of water …
From recipes.timesofindia.com
From recipes.timesofindia.com
EASY ATAYEF WITH ASHTA (QATAYEF, KATAYEF) – COOKIN' …
Web Apr 7, 2022 Yum If you have tried Lebanese desserts before, you know they are delicious. But fried Atayef is extra special! It’s one of Ramadan’s most favorable dessert. It’s basically pancakes stuffed with homemade …
From cookinwithmima.com
From cookinwithmima.com
QATAYEF (SWEET STUFFED PANCAKES) + VIDEO - SILK ROAD …
Web Feb 27, 2023 Process the walnuts, cinnamon, sugar, and rose water in a food processor until finely chopped. Reserve 3/4 cup for dipping garnish. Hold each qatayef bubble side up and add a teaspoon of the filling in the …
From silkroadrecipes.com
From silkroadrecipes.com
QATAYEF ASAFIRI WITH ASHTA - AMIRA'S PANTRY
Web May 3, 2019 Ingredients: All-purpose flour and fine semolina flour as the main flour types for this recipe. Baking powder and yeast as leavening agents, plus sugar to activate the yeast. A batch of Ashta. Pistachios for …
From amiraspantry.com
From amiraspantry.com
QATAYEF (TRADITIONAL SWEET STUFFED PANCAKES) - CHEF TARIQ
Web Sep 10, 2022 1. What is Qatayef? 2. How to Make Qatayef 3. Making Different Qatayef Fillings 4. Tips for Making Qatayef 5. Qatayef Recipe It’s a moreish Middle Eastern dessert that is eaten traditionally …
From cheftariq.com
From cheftariq.com
ATAYEF {AUTHENTIC LEBANESE RECIPE} - FEELGOODFOODIE
Web Apr 2, 2022 PANCAKE Ingredients All-purpose flour: Makes up most of the base of the pancake batter and gives it stability. Semolina: This gives the pancakes a little bit of chew and helps them to hold their shape when …
From feelgoodfoodie.net
From feelgoodfoodie.net
ATAYEF - SIMPLY LEBANESE
Web Jun 12, 2017 8 Ready In 40 mins Atayef are Middle-Eastern Pancakes stuffed with a ricotta cream, sprinkled with crushed pistachios and served with a rose-water simple syrup. For today’s dessert recipe of my …
From simplyleb.com
From simplyleb.com
QATAYEF ASHTA (LEBANESE FILLED PANCAKES | RAMADAN …
Web Oct 27, 2021 Step 1: Prepare the Atayef Batter. In a small bowl, combine the baking soda with ½ cup of lukewarm water and stir until the baking soda dissolves. Then set aside. Next, pour three cups of lukewarm water into …
From alphafoodie.com
From alphafoodie.com
QATAYEF AUTHENTIC RECIPE | TASTEATLAS
Web Introduction & history One of the most recognizable Ramadan sweets, qatyef is a stuffed pancake that is either fried or baked, but can also be left uncooked after it’s been stuffed.
From tasteatlas.com
From tasteatlas.com
BEST QATAYEF RECIPE • UNICORNS IN THE KITCHEN
Web Apr 7, 2023 49 Jump to Recipe Qatayef is a Middle Eastern dessert served during the month of Ramadan. It's made of pancakes stuffed with nuts or cream, fried and then soaked in syrup. Middle Eastern desserts …
From unicornsinthekitchen.com
From unicornsinthekitchen.com
QATAYEF, A DESSERT THAT SWEETENS RAMADAN - THE NEW …
Web Mar 29, 2022 Ms. Al-Ahmed, 47, makes her qatayef at home and explained that she could prepare them throughout the year, given how easy they are to make. But like most in the Arab word, she and her family eat...
From nytimes.com
From nytimes.com
QATAYEF (ATAYEF) RECIPE - MIDDLE EASTERN PANCAKES
Web Apr 18, 2022 Make the batter. In a bowl, mix together flour, yeast, salt, sugar, baking powder, powdered milk add water until combined. Cover and let it sit for about 30-40 minutes. After that, stir the batter; it should be …
From healthylifetrainer.com
From healthylifetrainer.com
QATAYEF RECIPE | RAINBOW MILK
Web Pour 2 tbsp of Qatayef dough onto the pan forming a disc shape and leave to heat up until bubbles start forming. The Qatayef is done when the top part gets dry and the bottom …
From rainbowmilk.com
From rainbowmilk.com
QATAYEF RECIPE | FALASTEENIFOODIE
Web Plain but delicious. Batter Preparation The batter might look a little sophisticated, but it actually requires very simple ingredients. All you need is some semolina, flour, water, …
From falasteenifoodie.com
From falasteenifoodie.com
You'll also love