How to Master the Perfect Qatayef Recipe, Cherished by All

Qatayef is often compared to pancake, because that is what it generally is, a miniature pancake filled with cream, cheese, or nuts. It is popular throughout all Arab countries for all the right reasons! Since it is so popular in Kuwait, and given that Kuwait national day and Ramadan are both so close, here is a take on Qatayef!

Ingredients:

For the Pancakes:

• 2 cups all purpose flour

• 1 tsp granulated sugar

• ½ tsp instant yeast

• ½ tsp baking powder

• 3 tsp powdered milk

• 1 ½ cup warm water

• any oil for frying

For the Filling:

• 1 cup walnuts chopped

• 3/4 tsp granulated sugar

• ½ tsp ground cinnamon

• 1 tbsp desiccated coconut

Syrup/Dressing:

One option is buying this from any supermarket, additionally, if needed multiply the ingredients.

• 1 cup granulated sugar

• 1/2 cup water

• 1 tbsp rose water

Instructions:

Making the Pancakes:

In a large bowl, combine flour, sugar, yeast, baking powder, and powdered milk. Gradually add water and whisk until smooth without lumps. Cover the bowl and let it sit at room temperature for 30 minutes until bubbly. After 30 minutes, whisk the batter again.

Heat a nonstick pan over medium heat. Pour 2 tablespoons of batter into the pan and cook on one side until the top is dry and bubbles form, and the bottom is golden. Transfer pancakes to a platter and cover with a kitchen towel to keep them soft. Repeat with remaining batter.

Making the Filling:

While you are waiting, simply combine all ingredients designated to the filling.

Making the Syrup/Dressing:

As the batter rests, combine granulated sugar and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes until syrup thickens to pancake syrup consistency. Stir in rosewater, remove from heat, and let syrup cool to room temperature.

Fry, Stuff, Complete:

1. Once all the pancakes are cooked, spoon about 1 tablespoon of filling onto each pancake. Seal the edges by pinching them together from end to end, folding the pancakes. Set aside and cover with a kitchen towel. Repeat with remaining pancakes and filling.
   

2. After filling and sealing all the pancakes, heat oil in a saucepan halfway. Fry 2 to 4 qatayef at a time until golden on the outside, about 3 minutes per batch.
   

3. Using a slotted spoon, transfer the qatayef to a plate lined with paper towel to absorb excess oil. After a minute, dip the warm qatayef into the syrup, ensuring they're fully coated.
   

4. Arrange the qatayef on a platter and top with chopped walnuts, ground pistachios, or edible rose petals if desired.