Qatayef, a delicious Middle Eastern dessert Recipe

Name: Qatayef, a delicious Middle Eastern dessert Recipe
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons instant yeast; 1 teaspoon sugar; 1/2 teaspoon baking powder; 1 1/2 cups lukewarm water; 1/2 teaspoon rosewater (optional); 1 pinch salt; 1 cup ricotta cheese (or any soft white cheese); 1/4 cup sugar; 1/4 teaspoon rosewater (optional); 1/4 cup crushed pistachios or almonds (optional); 1 1/2 cups sugar; 1 cup water; 1 tablespoon lemon juice; 1 teaspoon orange blossom water (optional)

Chef Abdur Rahman @chefabdurrahman

Dhaka, Bangladesh

Qatayef is a popular Middle Eastern dessert commonly enjoyed during the month of Ramadan. It is a sweet stuffed pancake typically filled with a creamy cheese or nut mixture and then either fried or baked.

Chef Abdur Rahman @chefabdurrahman

Saved

Ingredients

1 hrs

4 servings

2 cupsall-purpose flour
2 teaspoonsinstant yeast
1 teaspoonsugar
1/2 teaspoonbaking powder
1 1/2 cupslukewarm water
1/2 teaspoonrosewater (optional)
1 pinchsalt
For the cheese filling:
1 cupricotta cheese (or any soft white cheese)
1/4 cupsugar
1/4 teaspoonrosewater (optional)
1/4 cupcrushed pistachios or almonds (optional)
For the syrup:
1 1/2 cupssugar
1 cupwater
1 tablespoonlemon juice
1 teaspoonorange blossom water (optional)

Saved

Steps

1 hrs

1

Instructions:
In a mixing bowl, combine the flour, yeast, sugar, baking powder, and salt. Gradually add the lukewarm water while whisking until you have a smooth batter. Add the rosewater if desired. Cover the bowl with a clean towel and let the batter rest for about 30 minutes to an hour, allowing it to rise.
2

While the batter is resting, prepare the cheese filling. In a separate bowl, mix together the ricotta cheese, sugar, and rosewater until well combined. If using, stir in the crushed pistachios or almonds. Set the filling aside.
3

In a small saucepan, combine the sugar, water, and lemon juice for the syrup. Place it over medium heat and bring to a gentle boil, stirring until the sugar dissolves. Reduce the heat and simmer for about 5 minutes. Remove from heat, stir in the orange blossom water if desired, and set the syrup aside to cool.
4

Heat a non-stick skillet or a griddle over medium-low heat. Grease the surface lightly with oil or butter. Using a ladle, pour small circles of batter onto the skillet, about 3 to 4 inches in diameter. Cook the pancakes until bubbles form on the surface and the edges start to dry. Avoid flipping the pancakes; they should only cook on one side. Once cooked, remove the pancakes from the skillet and let them cool on a clean towel.
5

To assemble the qatayef, take a pancake and place a spoonful of the cheese filling in the center. Fold the pancake in half and pinch the edges together to seal, creating a crescent shape. Repeat with the remaining pancakes and filling.
6

At this point, you can either fry or bake the Qatayef. If frying, heat oil in a deep pan over medium heat and fry the stuffed pancakes until golden brown on both sides. If baking, preheat your oven to 350°F (175°C) and place the stuffed pancakes on a baking sheet. Bake for about 10-15 minutes, or until they turn golden.
7

Once the qatayef are cooked, dip them in the prepared syrup for a few seconds, then transfer them to a serving platter. Optionally, you can sprinkle them with additional crushed nuts or drizzle them with honey.