How to make qatayef, an imperial treat from the ancients
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Qatayif are delectable pillows of batter, cheese and nuts which date back more than a thousand years to the Abbassid Caliphate, which ruled the Middle East from modern-day Iraq and Iran.
A much-sought after treat, they were mentioned in a cookbook titled Kitab al-Tabikh (Book of Dishes) by ibn Sayyar al Warraq as long ago as the 10th-century .
These days, qatayef are traditionally prepared by street vendors as well as households in the Levant and Egypt ahead of Ramadan. Once stuffed, they can be placed on a baking tray and then popped into a freezer, lasting for several weeks or longer.
Recipe
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Makes: 30-35
Preparation and frying time: 1-2 hours
1. Ingredients
The batter
- 280g (2 cups) flour
- 170g (1 cup) semolina
- 2 tbsps baking powder
- ½ tsp yeast
- 2 tbsps sugar
- 875ml (3½ cups) of water
- 1 tsp salt
The nut filling
- 60g (½ cup) finely ground walnuts
- 2 tbsp sugar
- 1 tbsp cinnamon powder
- ¼ tsp nutmeg powder
- 50g (½ cup) unsweetened shredded coconut
The cheese filling
- 500g unsalted nabulsi or akkawi cheese
- 50g (½ cup) of ground pistachios
2. Method
- Place all the ingredients needed for the batter in a blender. Blend for approximately 5 mins.
- Set the batter to the side. Let it rest for around 10 mins.
- Meanwhile, heat a large non-stick skillet or griddle over a medium to medium-high heat.
- Add 2 tbsps of the batter to the pan to form 3½-inch circles. The batter should spread out on its own.
- Cook the pancake on one side only. Bubbles will rise to the surface.
- When the top is dry and the bottom is golden, it is done. Note: Don’t flip them! Remove and set aside.
The nut filling
- In a bowl, combine the ingredients needed for the nut filling and mix well.
- To stuff the pancakes, hold one in the palm of your hand. Place about one tbsp of the filling in the middle.
- With your other hand, start from one end and pinch the edges together to form half moons. Ensure that they are properly sealed.
The cheese filling
- Cut the unsalted akkawi or nabulsi cheese into rectangles, approximately 3cm long and 1cm wide.
- Place one rectangle of cheese into the pancake.
- Add around 2 tsps of finely ground pistachio on top of the cheese.
- Seal the pancake as described in the nut filling steps (above).
Baking
- Brush each qatayef on both sides with vegetable oil.
- Place on a baking sheet and broil at 260ºC/500ºF if using an electric oven (medium to low heat for a gas oven) for approximately 5-6 mins. Do this on each side or until both sides are golden and crispy.
- As soon as it comes out of the oven, dip the qatayef in cold dense syrup for a minute or so, drain the excess and serve.
Marah and In'aam are a mother and daughter of Palestinian origin who have a passion for cooking and telling stories. You can follow Marah and In'aam on their Instagram account @bateekh.w.jebneh
This article is available in French on Middle East Eye French edition.
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