Egyptian
Qatayef
Egyptian Ramadan qatayef are tender yeasted pancakes cooked on one side, filled with spiced nuts, sealed into crescents, fried until crisp, and soaked in fragrant syrup. They should be crisp at the edges, soft inside, and glossy with sharbat.
Watch it madeYummy · 5:28
Ingredients
- All-purpose flour1/2 cup
- Fine semolina2 tbsp
- Instant yeast1/2 tsp
- Baking powder1/2 tsp
- Sugar, for batter1 tsp
- Salt1 pinch
- Warm water3/4 cup, plus 1 tbsp if needed
- Walnuts, finely chopped1/3 cup
- Unsweetened shredded coconut2 tbsp
- Raisins, chopped1 tbsp
- Sugar, for filling1 tbsp
- Ground cinnamon1/4 tsp
- Sugar, for syrup3/4 cup
- Water, for syrup1/2 cup
- Lemon juice1 tsp
- Vanilla extract1/4 tsp
- Neutral oil, for frying2 cups
- Pistachios, finely chopped, for serving1 tbsp
Method
- Make the syrup first: combine 3/4 cup sugar and 1/2 cup water in a small saucepan and bring to a boil without stirring.
- Add the lemon juice, simmer for 8 to 10 minutes until slightly thickened, then stir in the vanilla and let the syrup cool completely.
- Whisk the flour, semolina, yeast, baking powder, 1 tsp sugar, and salt in a bowl.
- Add the warm water gradually and whisk until you have a smooth, pourable batter similar to thin pancake batter.
- Cover the batter and let it rest in a warm place for 30 minutes, until lightly bubbly.
- Mix the walnuts, coconut, raisins, 1 tbsp sugar, and cinnamon in a small bowl for the filling.
- Heat a nonstick skillet or smooth griddle over medium heat without oil.
- Pour small rounds of batter, about 3 inches wide, onto the skillet and cook on one side only until the surface is covered with holes and no wet batter remains on top.
- Transfer the cooked qatayef to a clean towel, cooked side down, and cover lightly so they stay soft while you cook the rest.
- Place a spoonful of nut filling in the center of each qatayef on the bubbly side.
- Fold each qatayef into a half-moon and pinch the edges firmly to seal from end to end.
- Heat the oil in a small pan to 175°C / 350°F.
- Fry the sealed qatayef in batches for 2 to 3 minutes, turning once, until deep golden and crisp.
- Immediately dip the hot qatayef into the cooled syrup for 30 to 45 seconds, then lift out and drain briefly.
- Serve warm or at room temperature, sprinkled with chopped pistachios.
Common questions
Can I substitute the walnuts, coconut, or raisins in the filling?
Yes. Pistachios, almonds, chopped dates, or a mix of nuts work well. Keep the filling fairly dry and finely chopped so it seals easily. If using sweeter dried fruit, reduce the added sugar slightly.
How long does the batter need to rest, and can I make it ahead?
Rest the batter about 30 minutes in a warm place until lightly bubbly. You can make it a few hours ahead and keep it covered at room temperature. Stir gently before cooking if it thickens.
Why are my qatayef not getting holes on top?
The pan is usually too cool, the batter is too thick, or the yeast didn’t activate enough. Use a smooth, hot-medium skillet and a thin, pourable batter. Cook only on one side; don’t flip them.
How should I store qatayef after filling them?
Unfried filled qatayef can be refrigerated, covered, for up to 24 hours. For longer storage, freeze them in a single layer, then bag them. Add syrup only after frying or baking, not before storage.
How do I serve qatayef for the best texture?
Serve them warm, right after frying or baking, then drizzle with cooled syrup or dip lightly. They’re best crisp outside and soft inside. If desired, garnish with extra chopped nuts or a dusting of cinnamon.