Qatayef (often written Atayef) are beloved Arabic stuffed pancakes, especially popular during Ramadan. They’re soft, slightly spongy on one side, and filled with sweet or nutty fillings—then either folded fresh or fried and soaked in syrup.
🥞 Arabic Qatayef
🛒 Ingredients:
For the batter:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp instant yeast
- ½ tsp baking powder
- 1¼ cups warm water (or milk)
- Pinch of salt
Fillings (choose one or mix):
- Sweet cheese (like akkawi or ricotta)
- Crushed walnuts + 2 tbsp sugar + 1 tsp cinnamon
- Pistachios (for garnish)
For syrup (simple syrup / atar):
- 1 cup sugar
- ½ cup water
- 1 tsp lemon juice
- Optional: orange blossom or rose water
👩🍳 Instructions:
- Make the batter
Mix all batter ingredients until smooth. Let it rest for 30–45 minutes until slightly bubbly. - Cook the pancakes
Heat a non-stick pan over medium. Pour small circles (like mini pancakes).
👉 Cook on one side only until bubbles form and the surface looks dry. Do NOT flip. - Cool slightly
Place cooked qatayef on a towel and cover to prevent drying out. - Fill & shape
- Add your filling in the center
- Fold into a half-moon and pinch edges closed
- Choose your style:
Fresh (Ashta-style):
Leave slightly open, fill with cream, and top with pistachios + syrupFried (classic):
Fry in oil until golden and crispy, then dip in syrup - Prepare syrup
Boil sugar and water for 5–7 minutes, add lemon juice and flavoring, then cool.
🍽️ Serving Ideas:
- Drizzle with syrup and sprinkle pistachios
- Serve warm for crispy version, or room temp for soft version
- Pair with tea or Arabic coffee
🔄 Variations:
- Cream-filled (Ashta): Light, creamy center instead of nuts
- Savory version: Stuff with cheese only, no syrup
- Baked version: Brush with butter and bake instead of frying
If you want, I can show you how to make traditional ashta cream filling or a shortcut version using whipped cream.