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qatayif

Qatayef, Stuffed Pancakes

An Arabian Dessert
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Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Arabic
Servings 8 people

Equipment

  • 1 Blender
  • 1 skillet

Ingredients
  

The Batter:

  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1-1/2 cups warm water
  • 1-1/2 all-purpose flour
  • 1/4 teaspoon salt
  • Vegetable oil for frying

Nut filling:

  • 2 cups finely chopped toasted walnuts or almonds
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons orange flower water not the concentrated essence
  • Mix thoroughly.
  • 1 tablespoon lemon juice

Cheese Filling:

  • 13 oz. - 370 grams Mozzarella cheese packed in water
  • 4 tablespoons sugar
  • 2 teaspoons rose or orange flower water

The Syrup

  • The Syrup:
  • 2-1/2 cups sugar
  • 2 cups water
  • 1 tablespoon lemon juice
  • 1-2 tablespoons rose or orange flower water

The Garnish

  • 3 tablespoons finely chopped pistachios
  • Whipped cream

Instructions
 

Make the batter:

  • Put all ingredients in a blender until you have a smooth batter. Leave the batter in the blender.
  • Alternately, dissolve the yeast and sugar in the water; add the flour and salt and beat until smooth.
  • Cover the batter and leave at room temperature 1 hour. 2 hours is better if you have the time, to allow an appealing fermented flavor to develop.
  • While the batter is resting, make the filling and the syrup.

Make the Nut Filling:

  • Mix thoroughly

Make the Cheese Filling:

  • Drain the Mozzarella.
  • Put everything through the food processor to make a crumbly mass.

Make the Syrup:

  • Boil the sugar, water, and lemon juice until thick enough to coat the back of a spoon, 5-8 minutes.
  • Add the flower water. Cook a few more seconds.
  • Cool the syrup then put it in the fridge.

Fry and Fill The Qatayif

  • Blend the rested batter again for a minute, or whip it up if it’s in a bowl. This helps produce the characteristic little holes in the pancakes.
  • When the batter’s ready, take the syrup out of the fridge to have it ready.
  • Oil a frying pan, preferably non-stick. Start with high heat, then reduce to medium.
  • Pour about 2 tablespoons batter into the pan. Tilt the pan around to spread the batter into a circle, or gently push the batter into a circle shape with the back of a spoon. This is the first, experimental pancake, from which you’ll judge if the temperature is right or needs adjusting. It’s also practice for making the pancake circle. An oval is OK.
  • Let the pancake cook until it’s spongy, pocked with bubbles, and detaches from the pan easily. This is done in a few minutes. The bottom may be pale or golden according to your preference. Do not flip the pancake over.
  • Transfer the pancakes to a platter and cover with a kitchen towel to keep them pliable.
  • Fill the center of each pancake with about 2 tablespoons of your chosen filling.
  • Fold it over to make a half-circle.
  • Press the edges together well, to keep the filling inside while frying.
  • Heat oil to the depth of 1/2” - 1 cm. in a skillet.
  • Fry the qatayif on all sides until golden, 2-3 minutes altogether. Some prefer a darker color, but take care not to over-cook because that will harden the qatayif.
  • Put the qatayif on a rack to drain or set them on paper towels.
  • Dip them in the syrup with tongs or a long spoon while they’re hot. Let the excess syrup drip off. .
  • (A tip from the modern pantry: skip the boiled syrup and use your favorite pancake syrup to drizzle generously over the hot qatayif.)
  • Garnish with finely chopped pistachios and/or whipped cream. Pass any extra syrup around for those who want more.
Keyword nut filling, pancake, sweet cheese filling