Qatayef (Ramadan Stuffed Pancakes)

Name: Qatayef (Ramadan Stuffed Pancakes)
Total time: 1 h 30 min
Yield: 20
Cuisine: Egyptian
Ingredients: 250 g Plain flour; 60 g Fine semolina; 600 ml Warm water; 1 tsp Instant yeast; 1 tbsp Sugar, for the batter; 1 tsp Baking powder; ¼ tsp Salt; 200 g Walnuts, chopped, with 1 tbsp sugar and a pinch of cinnamon; 300 g Akkawi or ricotta, drained, for the cheese filling; 1 L Neutral oil, for deep-frying; 400 g Sugar, for the syrup; 250 ml Water, for the syrup; 1 tbsp each Lemon juice and rose water; 3 tbsp Ground pistachios, to finish

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.

Nguồn

Công thức của Egyptian street kitchens · 🏺 Truyền thống · 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.

Tìm hiểu thêm trên Wikipedia ↗

Xem cách làm · 3 video

The Recipe Store by Noha El Ghazaly طباخين افراح مصر Nadia Elsayed ناديه السيد

⏱ 90 phút🍽 20 khẩu phần🔥 220 kcal🇪🇬 Ai Cập

ChayHalal

Các bước

Boil the syrup sugar, water and lemon 10 minutes, add the rose water and cool completely.
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.
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.
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.
Deep-fry at 180 °C for 2 minutes until golden, drain for 10 seconds and drop straight into the cold syrup for 1 minute.
Lift out, scatter with pistachios and serve warm.

💡 Mẹo

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.