Qatayef (Middle Eastern Stuffed Pancakes)

6 steps. Take it one step at a time.

1. 01

   Combine 400g sugar, 240ml water, and 1 tsp lemon juice

   In a small saucepan, combine 400g (2 cups) sugar, 240ml (1 cup) water, and 1 tsp lemon juice. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes until slightly thickened. Stir in rose water, remove from heat, and let it cool completely.

   10 min
2. 02

   Combine 250g flour, 40g semolina, 25g sugar, 5g yeast, 5g baking powder

   In a blender or large bowl, combine 250g (2 cups) flour, 40g (1/4 cup) semolina, 25g (2 tbsp) sugar, 5g (1 tsp) yeast, 5g (1 tsp) baking powder, and 480ml (2 cups) warm water. Blend until smooth. Let the batter rest for 15-20 minutes until bubbles form on the surface.

   20 min
3. 03

   Heat a non-stick pan

   Heat a non-stick pan over medium heat. Pour about 2 tablespoons of batter to form a 3-inch circle. Cook on one side only. Do not flip. When the top is dry and covered in small holes, and the bottom is light golden, remove to a plate and cover with a clean kitchen towel to keep soft.

4. 04

   Mix 150g chopped walnuts and 1 tsp ground cinnamon

   In a bowl, mix 150g (1 1/2 cups) chopped walnuts and 1 tsp ground cinnamon. Place a spoonful of filling in the center of the pale (uncooked) side of each pancake. Fold the pancake in half and pinch the edges firmly to seal into a half-moon shape.

5. 05

   Heat vegetable oil

   Heat vegetable oil in a deep pan. Fry the qatayef in batches until golden brown and crispy. Alternatively, brush with butter and bake at 400°F (204°C) for 10-15 minutes.

   5 min
6. 06

   Immediately dip the hot qatayef

   Immediately dip the hot qatayef into the cold syrup for a few seconds. Remove and place on a serving platter. Garnish with ground pistachios if desired.