Qatayef Stuffed with Nuts and Cream
Qatayef batter is a cup of flour to a cup and a half of warm water with a spoon of semolina, yeast and sugar, rested for thirty minutes. It's poured onto a hot, completely ungreased pan and cooked on one side only, until the surface opens into holes and dries. Fill and seal the rounds while they're still warm, then fry or bake them and dip them in cold syrup.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 80 min
- Calories
- 240
Photo: Benoît Prieur — BY-SA 4.0 · Openverse
Qatayef is the symbol of Ramadan, and its secret is a loose, well-rested batter and a hot pan with no fat on it at all. If the surface stays wet, the rounds won't seal; if the holes never open, the batter is too thick.
الوصفة بالفيديو 2:22 min
Method
-
1
Syrup first
Boil the sugar and water for ten minutes, add the lemon juice, take it off and let it cool completely. The syrup must be cold and the qatayef hot.
⏱ 12 min -
2
The batter
Blend all the batter ingredients for two minutes until it's as loose as pouring cream, then cover and rest it for half an hour until bubbles appear on the surface.
⏱ 35 min -
3
Cooking the rounds
Heat a griddle or non-stick pan over medium heat with no fat at all. Pour a small ladleful and leave it until the holes open and the surface is completely dry — one side only. Lift onto a clean towel and cover.
⏱ 20 min -
4
Fill and seal
Mix the nuts with the sugar and cinnamon. Fill each round while it's still warm and seal it by pressing the edges together with your fingers from end to end. Cream-filled qatayef are left open on one side.
⏱ 15 min -
5
Fry and dip
Fry in medium-hot oil until golden, or brush with ghee and bake at 200°C for fifteen minutes. Dip in the cold syrup for thirty seconds and lift out.
⏱ 18 min 🔥 200°C
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Tips that actually matter
- No fat on the pan — any oil stops the holes from opening.
- Seal them while warm; once cold, the edges won't stick.
- The syrup rule: cold on hot, or hot on cold — never hot on hot.
People also ask
Why didn't the holes open?
The batter is too thick, it hasn't rested enough, or the pan isn't hot. Add a little more water and rest it another fifteen minutes.
They burst open while frying.
Either overfilled or sealed cold. Use less filling and seal them warm, pressing the edges firmly.
Can I freeze them?
Yes — freeze them after cooking on the griddle but before filling, with baking paper between each. They keep three months.
Cook mode
Qatayef Stuffed with Nuts and Cream
-
1
Syrup first
Boil the sugar and water for ten minutes, add the lemon juice, take it off and let it cool completely. The syrup must be cold and the qatayef hot.
-
2
The batter
Blend all the batter ingredients for two minutes until it's as loose as pouring cream, then cover and rest it for half an hour until bubbles appear on the surface.
-
3
Cooking the rounds
Heat a griddle or non-stick pan over medium heat with no fat at all. Pour a small ladleful and leave it until the holes open and the surface is completely dry — one side only. Lift onto a clean towel and cover.
-
4
Fill and seal
Mix the nuts with the sugar and cinnamon. Fill each round while it's still warm and seal it by pressing the edges together with your fingers from end to end. Cream-filled qatayef are left open on one side.
-
5
Fry and dip
Fry in medium-hot oil until golden, or brush with ghee and bake at 200°C for fifteen minutes. Dip in the cold syrup for thirty seconds and lift out.
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