Qatayef (with Ricotta Cheese)

A popular Middle Eastern dessert, qatayef are dessert pancakes that are especially popular during the month of Ramadan. With several possible variations, there’s a qatayef recipe for everyone! Ready in 1.5 hours (but most of it is wait time).

 I was still a child when I first experienced qatayef. It was at a family friend’s house, and prepared by a private chef they had catering the event. This crispy dessert won me over immediately. And I’m excited to share it with you!

this recipe

What is qatayef

Think of qatayef as the Middle East’s answer to crepes, but with a twist. These yeasted pancakes are cooked on one side only, creating a unique texture that’s crispy on the outside and fluffy within. Once filled and sealed, they transform into adorable little half-moons that can be fried or baked (usually depending on the filling).

Depending on where in the Middle East you are, qatayef may also be referred to as katayef, or atayef.

Origins

These beloved treats have graced Middle Eastern tables since the Fatimid Caliphate, making them over a thousand years old! Traditionally most associated with Ramadan and Eid celebrations, qatayef evolved from a street food to festive dessert.

My wife tells me that during Ramadan nights, you can still hear street vendors shout out “Assal ya qatayef” (honey, oh qatayef!) in some older parts of Cairo. They’re also popular with street vendors in Lebanon, Jordan, Palestine, and Syria. 

Ingredients

• Warm milk
• Sugar
• Dry yeast
• All-purpose flour
• Semolina
• Salt
• Warm water
• Sugar
• Lemon juice
• Rose water
• Ricotta cheese
• Pistachios, for garnish

How to make qatayef

Qatayef starts with activating the dry yeast with warm milk and sugar in a bowl. Give the yeast 5-10 minutes to bloom and become frothy. The batter combines flour, salt, and semolina, mixed with the activated yeast. Gently mix in the warm water and you should have a batter that’s a little thinner than your standard American pancake batter. After letting the batter rest for about 30 minutes, the pancakes are cooked on just one side, creating a unique texture with tiny surface bubbles.

The dessert pancakes can be cooked in a skillet or griddle.

The sweet simple syrup is easy yet essential - sugar, water, a touch of lemon, and rose water simmered until it reaches a glossy consistency. As it cools, it thickens, ready to coat your homemade qatayef.

For the filling, we’re opting for a spoonful of ricotta cheese (though this can easily be swapped) in the center of each pancake. Make sure to carefully fold and seal the edges of your qatayef to maintain the classic shape, and ward off any spills. 

Bake your qatayef at 350 degrees F for around 30 minutes to transform them into golden parcels. (Make sure to position them in a single layer on your baking sheet so that each one cooks evenly.) The final touch is a drizzle of syrup and a sprinkle of chopped pistachios, adding crunch and flavor to this traditional Middle Eastern dessert.

Serve warm and tell anyone how easy it actually was to make. Let them think you’re a kitchen genius! (To be fair, you probably are a kitchen genius!)

Tips

Get the batter right. The consistency of qatayef batter should be similar to crepe batter: flowing smoothly, but not too thin. A phrase to remember when wondering about the consistency: the batter should “ribbon off the spoon like honey.”

Watch for the bubbles. When the surface of the qatayef is covered in tiny holes and begins to look dry, it’s ready. No flipping required! This is one pancake that likes to show its best side only.

Prevent drying out. In order to stop your qatayef from drying out once cooked (prior to baking), set them aside in a single layer on and cover with a clean kitchen towel.

Don’t overfill. Leave enough room to seal the edges properly. Overfilling your qatayef just leads to a mess in your frying pan. 

Baking vs frying. Traditionally, most qatayef recipes involve deep frying the Middle Eastern pancakes. However, I recommend baking these to avoid them the greasiness that comes with frying qatayef. (It’s also easier as you don’t need to individually fry each piece.)

Practice and patience. Perfecting qatayef technique takes time, patience, and maybe a few fails before you get it just right. But oh, when you do - pure magic!

Serving suggestions

Serve qatayef fresh and warm, when they’re at their crispy best. This Middle Eastern dessert is typically served by itself – topped with nuts or powdered sugar, and a drizzle of simple syrup. But if you’re looking to go all out with a dessert table, pair it with a beautiful mahalabia.

Variations

The beauty of qatayef lies in its versatility. While the classic sweet cheese (this recipe is a slight variation on the sweet cheese using ricotta instead), ashta cream, or walnut fillings are all lovely, here are some variations that might make you weak in the knees:

• Nutella and banana for the chocolate lovers (and who isn’t one?).
• Pistachios and clotted cream for a luxurious twist. The pistachios can be chopped or whole (no need to crush them into a powder).
• Sweet cream cheese with a hint of orange blossom water.
• Cinnamon-spiced nuts for those who like it traditional with a twist.

Flour only. Some versions of qatayef are made without semolina. This is fine but I prefer a combination of all-purpose flour and fine semolina as it creates the best texture – perfectly crisp on the outside, but still fluffy on the inside.

Storage

While qatayef are best enjoyed fresh, life happens, and sometimes we need to plan ahead. Here’s how to keep them happy:

• Unfilled pancakes can be stored in an airtight container for up to 2 days
• Filled but uncooked qatayef can be frozen for up to a month (separate layers with parchment paper)
• Fried or baked qatayef should be enjoyed immediately - they’re divas, and refuse to be stored