If you spend any time in a Middle Eastern home during the holidays, you will eventually encounter Qatayef. They look a bit like dumplings, but they are actually small, yeasted pancakes that are stuffed, fried, and dunked in syrup. They are sweet, crunchy, and famously messy to eat.
I’ll be honest—my first few attempts at these were disasters because I treated them like regular American pancakes. I tried to flip them in the pan, cooking both sides. Don’t do that. The secret to Qatayef is cooking them on one side only. This leaves the top raw and tacky, which acts like natural glue when you pinch the edges together later. If you cook both sides, they won’t seal, and your filling will explode into the hot oil (a mistake I’ve made more than once). This recipe uses a mix of yeast and baking powder to get those signature bubbles just right.
Ingredients
The Batter
- 2 cups all-purpose flour
- ½ cup fine semolina (gives it that necessary crunch)
- 2 tbsp granulated sugar
- 1 tsp instant yeast
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 2 cups warm water
- 1 cup milk (room temperature)
The Nut Filling
- 1 cup walnuts, chopped roughly (you want some texture)
- ¼ cup sugar
- 1 tsp cinnamon
The Syrup (Atter)
- 2 cups granulated sugar
- 1 ½ cups water
- 2 tsp lemon juice (prevents crystallization)
- Optional: 1 tsp rose water
Instructions
- Prepare the Syrup First: Boil the sugar and water together for about 5 to 7 minutes. Add the lemon juice and rose water, then turn off the heat. Let this cool to room temperature. (Hot syrup on hot pancakes makes them soggy—you want cool syrup for crunch).
- Make the Batter: Whisk the flour, semolina, sugar, yeast, baking powder, baking soda, and salt in a bowl. Pour in the warm water and milk. I actually prefer using a blender for this to ensure there are absolutely no lumps. Let the batter rest on the counter for 30 minutes. It should get bubbly.
- The “One-Side” Cook: Heat a non-stick pan over medium heat. Pour about 2 tablespoons of batter for each pancake. Watch closely: bubbles will start to form on the surface.Wait until the surface is completely dry and no longer shiny. Do not flip them.
- Rest and Cover: Remove the pancake and place it on a clean kitchen towel. Cover it immediately with another part of the towel. This steam softens them so they don’t crack when you fold them later.
- Stuff and Seal: Place a spoonful of filling in the center of the bubbly (uncooked) side. Fold it in half and pinch the edges together really hard. It should seal easily because the batter is tacky.
- Fry: Deep fry in 350°F oil until they are a dark golden brown. You can bake them, but frying is the traditional way to get that shattering crispness.
- Dip: Dunk the hot pancakes into the cool syrup, toss to coat, and serve.
Why You’ll Love This Recipe
- Texture Contrast: The semolina makes the shell incredibly crispy, while the inside stays slightly chewy and soft.
- Versatile Fillings: If you don’t like walnuts, you can use sweet cheese, pistachios, or the cream filling listed in the ingredients above.
- Make-Ahead: You can fill and seal these, then freeze them raw. When a craving hits, you just fry them straight from the freezer.
Chef’s Tips for Perfection
- The Bubble Factor: We use yeast, baking powder, and soda together here. The yeast provides flavor and long-term lift, while the soda and powder ensure immediate bubbles when the batter hits the hot pan. If your pancakes aren’t bubbling enough, your batter might be too thick—add a splash more water.
- Keep Them Covered: I cannot stress this enough—if you leave the cooked pancakes exposed to air, they will dry out and crack when you try to fold them. Keep them swaddled in towels until the very second you fill them.
- Oil Temperature: If the oil isn’t hot enough, the pancakes will soak up grease and get heavy. Test with a scrap piece of dough first; it should sizzle aggressively.
Storage and Reheating
These are really best eaten within a few hours of frying. If you have leftovers, they will lose their crunch in the fridge. You can reheat them in an oven or toaster oven at 350°F for 5 minutes to crisp them back up. Don’t microwave them unless you like rubbery pancakes.
Nutritional Notes
These are a heavy dessert, traditionally meant to provide energy after a day of fasting. Each piece is roughly 180 calories, mostly from carbohydrates and the frying oil. Baking them cuts the calories significantly, though the texture will be more like a cookie than a fried pastry.
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