Qatayef (also spelled Atayef or Katayef) is a beloved Middle Eastern dessert most commonly enjoyed during the holy month of Ramadan. These stuffed, folded pancakes are filled with a delicious mix of crushed walnuts, sugar, cinnamon, and rose water, then either deep-fried or baked to golden perfection and drizzled with fragrant sugar syrup. Crispy on the outside and nutty on the inside – this is a treat that brings joy to every bite!
What Is Qatayef?
Qatayef is a type of stuffed pancake traditionally prepared during Ramadan in countries like Egypt, Syria, Lebanon, Jordan, Palestine, and beyond. While the fillings can vary (like sweet cheese, cream, or nuts), the walnut-filled version is a classic favorite, especially for those who enjoy crunchy textures and warm spices.
Origins and Cultural Background
The origins of Qatayef date back to the Abbasid Caliphate (8th–13th century), where it was served to royalty during Ramadan banquets. Over time, it became a staple street food and homemade treat across the Arab world. Qatayef embodies the spirit of sharing and celebration, and making it is a cherished family tradition during Ramadan evenings.
Ingredients
For the Qatayef Batter:
- 1½ cups all-purpose flour
- ½ cup fine semolina
- 1 tablespoon sugar
- 1 tablespoon powdered milk (optional)
- 1 teaspoon instant yeast
- ¼ teaspoon baking powder
- Pinch of salt
- 2 cups warm water (adjust as needed)
For the Walnut Filling:
- 1 cup walnuts, finely chopped
- 2 tablespoons sugar (or to taste)
- 1 teaspoon ground cinnamon
- 1 teaspoon rose water or orange blossom water
For the Simple Syrup (Qater):
- 1 cup sugar
- ½ cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
How to Make Qatayef with Walnuts – Step by Step
1. Prepare the Syrup
- In a saucepan, combine sugar and water. Bring to a boil.
- Add lemon juice, lower the heat, and simmer for 7–10 minutes until slightly thickened.
- Add rose or orange blossom water at the end. Let cool completely before using.
2. Make the Qatayef Batter
- In a mixing bowl, combine all dry ingredients. Slowly add warm water and mix until smooth (you can use a blender or whisk).
- Cover and let the batter rest for 30–45 minutes until bubbles form.
- Heat a non-stick pan or griddle over medium heat.
- Pour small circles of batter (around 3–4 inches wide). Cook only on one side until bubbles form and the surface dries – do not flip.
- Place on a cloth and cover with a towel to prevent drying. Repeat until batter is used up.
3. Make the Walnut Filling
- Mix chopped walnuts, sugar, cinnamon, and rose/orange blossom water in a small bowl.
- Stir well and adjust sweetness if needed.
4. Fill and Seal the Qatayef
- Take a pancake and place a spoonful of walnut filling in the center.
- Fold in half to form a crescent and pinch the edges tightly to seal.
- Repeat with all pieces.
5. Fry or Bake the Qatayef
- To Fry: Heat oil in a deep pan. Fry Qatayef until golden brown on both sides. Drain on paper towels.
- To Bake: Brush both sides with oil or melted vegan butter. Bake at 200°C (390°F) for 20–25 minutes, flipping halfway.
6. Sweeten and Serve
- Immediately dip the hot Qatayef in cold syrup or drizzle syrup over the top.
- Serve warm or at room temperature.
Serving Suggestions
- Top with crushed pistachios for color and crunch.
- Serve alongside Arabic coffee or mint tea.
- Dust with powdered sugar for extra sweetness.
Storage Tips
- Uncooked Qatayef: Store in the fridge for up to 2 days or freeze for up to 2 months (separated by parchment paper).
- Cooked Qatayef: Keep in an airtight container at room temperature for 1 day or refrigerate for 3 days. Reheat before serving.
Health Benefits (and Considerations)
While Qatayef is a dessert and typically enjoyed in moderation, the walnut version offers:
- Walnuts: Rich in omega-3 fatty acids, antioxidants, and healthy fats.
- Cinnamon: Anti-inflammatory and good for blood sugar balance.
- Can be baked instead of fried for a lighter version.
Tips for Perfect Qatayef
- Make sure the batter is bubbly and rests enough for fluffy pancakes.
- Don’t overfill the pancakes to avoid tearing.
- Seal edges tightly – you can use a dab of water if needed.
- Serve fresh – Qatayef tastes best the same day it’s made!
Conclusion
Qatayef with Walnuts is a delicious blend of crispy, crunchy, and sweet – a nostalgic dessert that brings families together during Ramadan and holidays. With simple ingredients and traditional charm, this treat is worth every bite. Whether baked or fried, it’s a timeless sweet you can enjoy all year round!
Have you tried making Qatayef? Share your experience in the comments below and let others enjoy this traditional Arabic dessert with you!
