Qatayef, a traditional Ramadan dessert, are small, fluffy pancakes filled with fresh cheese and sometimes nuts, spices, or dried fruit. The half-moon-shaped pastries are fried until golden and crisp, then soaked in a sugar syrup to create a sticky, sweet delight with just a touch of salty tang from the cheese.
Note: You can use fresh cheese from a Middle Eastern grocery store, or grated fresh mozzarella, ricotta, or a combination. A pinch of salt added to the cheese adds a nice contrast to the sweet syrup that saturates the pancakes
Click here for printable recipe.
Makes about 24 pancakes
INGREDIENTS
PANCAKES
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2½ cups warm water, plus more if needed
1 teaspoon active dry yeast
Vegetable oil or butter, for greasing the pan
SUGAR SYRUP
1½ cups sugar
1¼ cups water
1 tablespoon orange blossom water (optional)
1 tablespoon fresh lemon juice
FILLING
1½ cups coarsely grated unsalted mozzarella (see Note)
½ cup crème fraîche
Pinch of salt
Vegetable oil, for frying the filled pancakes
PREPARATION
Make the pancake batter: In a large bowl, combine the flour, baking powder, salt, water, and yeast. Whisk until smooth and no lumps remain. Cover with a kitchen towel and set in a warm place for 45 minutes to 1 hour, until slightly bubbly.
While the batter sits, make the syrup: Place the sugar, water, orange blossom water (if using), and lemon juice in a small pot and stir to combine. Cook on medium-high, stirring occasionally, until the sugar has melted. Remove from the heat and let cool.
When the batter is ready, lightly grease a large nonstick skillet with vegetable oil. Heat the pan over medium-high until hot. Give the batter a good stir to recombine. It should have the consistency of pancake batter; if it’s too thick, add a little extra water, up to ¼ cup. Working in batches, drop about 2 tablespoons of the batter into the pan and let it spread to form a 4-inch-wide circle. Cook for 2 to 3 minutes, until the pancakes are just golden brown on the bottom, and bubbly and dry on top; do not flip the pancakes. Transfer to a platter or baking sheet browned side down, and make the remaining pancakes, greasing the skillet again if necessary. Let the pancakes cool completely.
Make the filling: In a bowl, stir together the cheese, crème fraîche, and salt.
Form the qatayef: Place 2 tablespoons of the filling in the center of a pancake. Fold in half to form a half-moon and pinch the edges to seal well. Repeat with the remaining filling and pancakes.
Heat 1 inch of vegetable oil in a deep skillet on medium high. Working in batches, add the qatayef and cook for 1 to 2 minutes per side, flipping once, until golden brown on both sides. Transfer to a plate lined with paper towels with a slotted spoon to drain and repeat with the remaining qatayef.
Transfer the qatayef to a serving platter and drizzle each with 2 to 3 tablespoons of the sugar syrup. Let cool and serve.
Recipe from “The Bread and Salt Between Us: Recipes and Stories From a Syrian Refugee’s Kitchen,” by Mayada Anjari with Jennifer Sit.
Photo by Liz Clayman.