Qatayef
Qatayef is a Middle Eastern pancake traditionally eaten during the month of Ramadan. It is found in many countries of the Arab world and can be made with various fillings, such as walnuts, pistachios, or ricotta. One of the special features of Qatayef is that it is only baked on one side, so it remains perfectly soft to hold the filling. After a festive dinner, there is nothing better than Qatayef drizzled with honey and sprinkled with pistachios. The secret to perfect Qatayef is a properly leavened dough and an even baking technique that ensures a soft yet light texture.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, semolina, sugar, yeast, baking powder, and salt.
2
Add the lukewarm water and milk, then whisk or use an immersion blender until smooth, ensuring there are no lumps.
3
Cover the bowl with a kitchen towel and let it rest for 30-40 minutes, or until the batter becomes bubbly.
4
Heat a non-stick skillet over medium heat. Do not add any oil or butter.
5
Pour a small amount of batter onto the skillet, allowing it to spread naturally. Do not flip! Qatayef should only be cooked on one side, until the surface is bubbly and set.
6
When the bottom is golden brown and the top is no longer wet, remove from the skillet and place on a plate.
7
Repeat the cooking process with the remaining batter, being careful not to stack the pancakes while they cool.
8
Fill the Qatayef with walnuts, pistachios, or ricotta cheese, then fold in half and pinch the edges to seal.
9
Before serving, drizzle with honey or sugar syrup and sprinkle with chopped pistachios.
