Delicious Qatayef Recipe: How To Make The Perfect Dessert

Delicious Qatayef Recipe: How to Make the Perfect Dessert

  • on February 12, 2024
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Hold onto your taste buds, folks, because we’re about to embark on a sugary adventure into the world of Qatayef, a dessert so crispy, so syrupy, it’ll have you singing its praises like a desert caravan chanting for oasis water. 

But this dessert is more than just a sweet treat; it’s a cultural gem, a historical tidbit, and a culinary chameleon that transforms with every bite. So, buckle up, young foodies, as we uncover the secrets of this Middle Eastern masterpiece!

From Humble Origins to Dessert Dynasty:

Imagine, if you will, a 10th-century kitchen somewhere in the vast expanse of the Abbasid Caliphate. A baker, his brow furrowed in concentration, pours a thin batter onto a hot griddle. He folds it gently, cradling a sweet nut filling inside, then dunks it in a pool of warm syrup. 

Thus, the legend of Qatayef was born. Originally a Ramadan ritual, this golden fried pancake evolved into a year-round favorite, gracing tables from Egypt to Syria and beyond.

Qatayef: A Master of Disguise:

Don’t be fooled by its simple form. Qatayef is a master of disguise, changing its outfit (and filling!) to suit every occasion. The classic version boasts a crunchy shell embracing a heart of chopped nuts, sweetened with sugar and spices. 

But venture further, and you’ll find this dessert dressed in creamy Ashta clotted cream, sprinkled with pistachios, or even dipped in rosewater syrup. 

There’s even a savory cousin filled with cheese or meat, proving that it is a culinary shapeshifter with a taste for adventure.

The Art of the Qatayef: From Kitchen to Comfort:

While some might picture Qatayef as a restaurant delicacy, its true beauty lies in its home-cooked charm. Making this dish isn’t just about the ingredients; it’s about the ritual. 

Gathering around the griddle, laughing as batter splatters and syrup spills, sharing stories while folding each pancake with love – that’s the magic of this dessert. It’s a tradition passed down through generations, a sticky symbol of family and togetherness.

Qatayef: More Than Just a Dessert:

But Qatayef’s sweetness extends beyond the taste buds. It’s a window into ancient cultures, a testament to the ingenuity of early cooks. It’s a reminder that simple ingredients, mixed with a touch of creativity and a whole lot of love, can create culinary masterpieces. 

It’s a symbol of celebration, bringing people together over shared plates and sticky fingers.

So, the next time you encounter this delicious dessert, don’t just take a bite. Savor it. Let its crunch sing a song of history, let its syrup whisper tales of tradition, and let its sweetness fill you with the warmth of family and community. 

Because it is more than just a dessert; it’s a cultural adventure on a plate, waiting to be explored.


Qatayef Recipe

Hold onto your taste buds, folks, because we're about to embark on a sugary adventure into the world of Qatayef, a dessert so crispy, so syrupy, it'll have you singing its praises like a desert caravan chanting for oasis water.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Middle Eastern
Servings 24 Servings
Calories 140 kcal


For the batter:

  • 2 cups 240 g all-purpose flour
  • 1 teaspoon 3 g dry yeast
  • 1 tablespoon 14 g sugar
  • ½ teaspoon 1 g baking powder
  • 1 tablespoon 6 g dry powdered milk
  • A pinch of salt
  • 1 ¾ cups 420 mL warm water
  • Oil for deep frying

For the thick simple syrup:

  • 2 cups 400 g sugar
  • 1 cup 240 mL water
  • ¼ cup 60 mL honey
  • 1 teaspoon lemon juice
  • A dash of vanilla powder or ½ teaspoon vanilla extract

For the filling (optional):

  • About 2 cups of mixed nuts and raisins chopped


Make the syrup:

  • In a saucepan over medium heat, combine the sugar, water, honey, lemon juice, and vanilla. Stir a little until the sugar dissolves.
  • Bring to a boil, then reduce heat and simmer for 10-15 minutes.
  • Let the syrup cool down to room temperature, as it will thicken as it cools.

Make the batter:

  • In a deep bowl, whisk together the flour, yeast, sugar, baking powder, powdered milk, and salt.
  • Gradually add the warm water and mix well until you have a smooth batter that is thinner than pancake batter and not lumpy. If the batter is too thick, add 1 tablespoon of warm water at a time until it reaches the desired consistency.
  • Cover the bowl and let the batter rise in a warm place for 30 minutes.

Cook the pancakes:

  • Heat a griddle or pan over medium heat.
  • Scoop about 2 tablespoons of batter onto the hot surface. The batter will spread and bubble as it cooks.
  • Do not flip the pancakes. When the surface is no longer wet and is golden brown, remove from heat and place the cooked pancakes, bubble side up, on a baking sheet covered with a towel.
  • Continue cooking the batter until you have used all of it.

Fill the pancakes:

  • Once the pancakes are cool, hold them bubble side up and place a little over a teaspoon of the nut mixture in the center of each pancake. Do not overfill, as the pancakes will tear.
  • Fold the pancakes in half and pinch the sides to close them.

Fry the pancakes:

  • Heat oil for deep frying over medium heat. The ideal temperature is between 285°F and 320°F. If the oil is too hot, the qatayef will burn; if it is too cold, they will be pale and take too long to cook.
  • Fry the pancakes for 3 minutes per side until they are dark golden brown for a crispy qatayef or fry them until they are light golden brown for a softer qatayef.
  • Take the fried qatayef out of the oil and place them on a paper towel for 5-15 seconds to drain excess oil.
  • Quickly dip the hot qatayef in the cooled syrup, letting the excess syrup drip off in a colander. The longer you leave the qatayef in the syrup, the softer they will become.
Keyword Qatayef


What’s the best Qatayef filling?

That’s up to you! The classic nut filling is always a winner, but don’t be afraid to experiment. Ashta cream, Nutella, and even fruit fillings can be delicious.

Can I eat Qatayef if I have dietary restrictions?

Absolutely! There are plenty of vegan and gluten-free recipes out there. With a little creativity, you can enjoy this treat no matter your dietary needs.


Attention, aspiring food enthusiasts! Don’t hesitate any longer! Immerse yourself in the enchanting realm of Qatayef and unravel its delectable mysteries firsthand. 

Keep in mind, that the most remarkable escapades are those enjoyed alongside cherished companions, savoring every bite of its luscious, honeyed delight. So, embrace the journey—plunge, cook, relish, and celebrate!

Should this recipe captivate your taste buds, explore our delightful Christmas Fruit Cake Recipe for another culinary delight!

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