Dating back to the Fatimid era, Qatayef or Atayef is a well-loved Middle Eastern sweet, particularly cherished during Ramadan. This delectable treat consists of pancake-like pastries filled with various ingredients such as nuts, cream, or cheese, then deep-fried until golden and crunchy.
Qatayef offers a delightful textural contrast with its crispy exterior and soft filling. Whether served with a drizzle of honey or a sprinkle of powdered sugar, Qatayef makes for a delightful dessert that pleases both kids and adults alike. The addition of traditional flavors like pistachios and cream makes this pastry truly special.
Ingredients
For the Qatayef Batter:
- 2 cups all-purpose flour
- ½ cup semolina
- 2 tablespoons sugar
- 1 tablespoon instant yeast
- 1 teaspoon baking powder
- 2 ½ cups warm water
For the Filling:
- 1 cup unsalted chopped pistachios
- ½ cup sugar
- 1 teaspoon orange blossom water
- 1 tablespoon rose water
- 1 cup unsweetened Chantilly cream or cheese (optional)
For the Syrup:
- 2 cups sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1 tablespoon rose water (optional)
Frying and Garnishing:
- Oil for frying
- Honey or additional syrup for drizzling
Preparation
- In a large bowl, whisk together flour, semolina, sugar, yeast, and baking powder.
- Gradually add warm water, mixing until a smooth batter forms. Cover and let rest for 30 minutes.
- While the batter rests, prepare the syrup. Combine sugar and water in a saucepan and bring to a boil. Reduce heat, add lemon juice, and let it simmer for 10 minutes. Stir in rose water if desired and set aside to cool.
- Heat a non-stick skillet over medium heat. Pour small circles of batter to form pancakes roughly 3 inches in diameter.
- Cook each Qatayef until bubbles form on the surface and the bottom is golden; do not flip. Remove from skillet and keep covered under a towel to prevent drying.
- For the filling, mix chopped pistachios, sugar, orange blossom, and rose water. Alternatively, use Chantilly cream or cheese.
- Place a spoonful of filling in the center of each Qatayef. Fold in half and press edges to seal.
- Heat oil in a deep frying pan. Fry Qatayef until golden and crispy. Remove and drain on paper towels.
- Drizzle with honey or syrup before serving.
Did you know?
Qatayef, also known as Katayef or Asafiri, dates back to medieval times, with roots spreading across the Arab world, from Egypt to Lebanon. Traditionally, this dessert is a staple during the holy month of Ramadan, symbolizing sharing and community spirit. The word ‘Qatayef’ is believed to stem from Arabic, meaning ‘to pick up’ or ‘collect,’ which elegantly describes how diners often hand-pick these treats.
Qatayef can be filled with a variety of ingredients, making it versatile and adaptable to different tastes. From nuts like pistachios and walnuts to creamy fillings like ashta (clotted cream) or Chantilly cream, the possibilities are endless. Additionally, these pastries can be drizzled with honey or sugar syrup, adding a layer of sweetness.
Interestingly, the texture of Qatayef can also vary. While some prefer it soft and soaked in syrup, others enjoy it crispy, making each bite a delightful explosion of flavors and textures. This adaptability ensures that Qatayef remains a beloved and enduring tradition across generations.
So, if you’re looking to indulge in a piece of Egyptian culinary heritage, Qatayef is a must-try, especially during festive seasons or family gatherings.
