Description
Qatayef is a Middle Eastern dessert pancake often made during the month of Ramadan. Learn how to make this delicious treat at home with a creamy ricotta filling!
Ingredients
Units
Scale
To activate the yeast
- 1/2 cup warm milk
- 2 tablespoons sugar
- 1 tablespoons dry yeast
To prepare the qatayef
- 1 cup flour
- 1/2 cup semolina
- 1 teaspoon salt
- 2 cups warm water
To make the syrup
- 2 1/2 cups sugar
- 1 1/2 cups water
- 1 tablespoon lemon juice
- 1 tablespoon rose water
Fillings & toppings
- 10 tablespoons ricotta cheese
- pistachios, to garnish
Instructions
Prepare yeast mixture
- In a small bowl, combine warm milk, sugar, and dry yeast. Let it sit for 10 minutes until foamy.
Prepare the qatayef batter
- In a large bowl, mix flour, semolina, and salt.
- Add the yeast mixture and warm water. Whisk until smooth. Let batter rest for 30 minutes.
Cooking the qatayef
- Heat a non-stick pan over medium heat, and pour in small circles of the batter. Cook only on one side until bubbles form. Remove and set aside to cool.
Preparing the syrup
- Combine sugar and water in a saucepan.
- Bring to boil. Add lemon juice and rose water.
- Simmer for 10 minutes. Set aside to cool.
Baking the Ricotta Qatayef
- Preheat the oven to 350 degrees F. Prepare a baking tray with parchment paper.
- Place about 1 tablespoon of ricotta in center of each pancake.
- Fold it over and seal the edges. Bake for approximately 30 minutes, until golden brown and crisp on the outside.
- Drizzle generously with syrup, and garnish with chopped pistachios. Enjoy!
Notes
The qatayef can also be deep fried in a neutral oil. However I recommend baking as it creates a nice crispy texture without any added oiliness.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
