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Qatayef: folded pancakes filled with pistachio and cream, and fried ones in syrup
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🇪🇬 EgyptianGambar: Mohammed Qays Kazem · CC BY-SA 4.0 ↗

Qatayef (Ramadan Stuffed Pancakes)

Batter poured onto a hot dry pan and cooked on one side only, so the top stays open and full of holes. Folded around sweet cheese or walnuts, pinched shut, fried and dropped into syrup. It appears in Egyptian markets for the month of Ramadan and vanishes the day after.

Sumber

Resipi oleh Egyptian street kitchens · 🏺 Tradisional · The cart-and-counter side of Egyptian food — fried, griddled and stacked, sold from dawn to late night on Cairo and Alexandria streets.

Egypt · the month of Ramadan — An ownerless traditional dessert, so no cook is credited. The cited article confirms qatayef as an Arabic dessert, a type of sweet dumpling filled with cream and nuts or a filled folded pancake, prepared by pouring batter onto a hot surface, cooking it on one side, then stuffing, folding and frying, baking or eating it fresh; and records that in many Middle Eastern countries such as Jordan and Egypt it is a seasonal specialty tied closely to Ramadan, appearing in markets and bakeries almost exclusively for that month and eaten daily after iftar. The batter, the one-side rule, the cold-syrup dip, timings and quantities are this book's own.

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Tonton cara membuatnya · 3 video

The Recipe Store by Noha El Ghazalyطباخين افراح مصرNadia Elsayed ناديه السيد
⏱ 90 min🍽 20 hidangan🔥 220 kcal🇪🇬 Mesir
VegetarianHalal

Langkah

  1. Boil the syrup sugar, water and lemon 10 minutes, add the rose water and cool completely.

  2. Blend the flour, semolina, water, yeast, sugar, baking powder and salt into a thin, pourable batter. Rest 45 minutes until the surface is covered in bubbles.

  3. Heat a dry non-stick pan over medium heat. Pour in 2 tablespoons to make a 10 cm disc. Cook one side only, 90 seconds, until the top is dry, matt and full of open holes.

    💡 One side only, and never oil the pan. The dry, hole-covered top is the glue — flip one and the two halves will not seal and the filling boils out in the oil.

  4. Stack them under a cloth as they come off. Fill each with a teaspoon of nuts or cheese on the holed side, fold in half and pinch the edge closed from one end to the other.

  5. Deep-fry at 180 °C for 2 minutes until golden, drain for 10 seconds and drop straight into the cold syrup for 1 minute.

  6. Lift out, scatter with pistachios and serve warm.

💡 Petua

  • Cheese ones are better baked at 200 °C for 15 minutes than fried — the cheese melts through without splitting the seam.
  • Qatayef asafiri are the small open ones left unfried, pinched half-shut and filled with clotted cream — no syrup, eaten cold.

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