This Recipe Makes ± 8
They are arabic style pancakes, similar to crumpets but they are only cooked on one side & then filled with either cream, cheese or nuts. For this recipe I am using nuts, specifically almonds, but feel free to switch it up according to your preference.
- ½ cup whole almonds or 1 cup ground almonds
- ½ teaspoon cinnamon powder
- 1 tablespoon granulated sugar
- ½ teaspoon rose water
- 1 cup all-purpose or cake flour
- ½ teaspoon salt
- 2 ½ tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon instant yeast
- ½ cup semolina
- 1 ½ cups warm milk
- 1 teaspoon vanilla essence
- 2 cups water
- 1 cup white granulated sugar
- ½ teaspoon rose water
- 1 cup vegetable oil for frying
- Firstly, start off by preparing the almond filling. A mixture of nuts may be used if preferred.
- I am using whole almonds – if ground almonds are available, they may be used.
- Place the whole almonds into a blender & pulse until crushed but not in powder form.
- To the ground nuts, add cinnamon powder, granulated sugar & rose water.
- Mix well & set aside until ready to use.
- Now it’s time to prepare the pancakes.
- To a mixing bowl, add in the all-purpose or cake flour.
- Add in salt, granulated sugar, baking powder & instant yeast.
- Thereafter, add in the semolina.
- Mix all the dry ingredients until combined.
- Heat 1 cup of milk in the microwave for 30 seconds or until warm – be sure it is not too hot as it will kill the yeast. Pour in the warm milk & vanilla essence.
- Whisk well until combined & there are no lumps. The batter should be thick.
- Cover the bowl with plastic (cling) wrap & allow it to rest for 20 minutes.
- Whilst the batter is resting, get started on the syrup.
- To a pot on medium-low heat, add in water & white granulated sugar.
- Keeping the heat on medium low, stir until all the sugar dissolves.
- Once the sugar has dissolved, turn up the heat to high & allow the mixture to come to a boil.
- Once it comes to a boil, turn the heat down to low & simmer for 10 minutes until the syrup thickens.
- The consistency shouldn’t be too thick. After 10 minutes, turn off the heat.
- Add in the rose water & mix. Set aside & allow to cool completely.
- After 20 minutes, the batter would have gotten fluffier.
- Warm the remaining ½ cup of milk & add it to the batter.
- Mix well. It should be of a pancake batter consistency.
- Transfer the batter to a jug for easier & mess free pouring.
- To a pan on medium-low heat, pour in some of the batter.
- Allow it to cook until the air bubbles all dry out – do not flip them!
- Once the air bubbles dry out, remove the pancake with a spatula & place them cooked side down onto parchment or wax paper.
- Be sure to cover them with a dish towel to prevent them fry drying out.
- This is what the cooked side should look like.
- Now it’s time to fill them up, bring out the almond filling.
- Hold each pancake in your hand, then spoon in 2-3 teaspoons of the filling. Make sure that you don’t overfill the Qatayef so that you can seal them.
- Fold it into a half-moon shape.
- Pinch the edges of the pancake with your fingers to seal the pancake like a parcel until it’s fully sealed.
- One all the pancakes are folded, it’s time to fry them.
- Add vegetable oil to a pan on medium heat.
- Allow the oil to heat up & then carefully add in the filled pancakes.
- Fry them for 2 minutes on each side.
- Once fried, place them onto paper towels to drain off any excess oil.
- Whilst they are still warm, dunk them into the cold syrup. Allow them to soak in the syrup for about 3 minutes on each side.
- Thereafter, go ahead & plate them.
- I’ve topped them off with more of the ground almond mixture & added some flowers for aesthetics.
- These Qatayefs are best eaten fresh but can be stored in an airtight container for up to a week.
- The inside is soft & fluffy. The nut filling is moist due to it being soaked in syrup.