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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.
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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

Ingredients
  

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

Instructions
 

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