Qatayef is one of the main desserts in the month of Ramadan. It is an Arabic pancake. It is filled with many types of filling, whether sweet or savory.

The most popular sweet fillings for Qatayef are nuts and cream
And if you will serve it for Iftar in Ramadan, it is stuffed with minced meat or cheese

What are the types of Qatayef?

Qatayef is of two types, either a large type or a small type, and it is called the small type Asafiri.

The difference between the two types is that the first type is cooked by frying or the oven, while the Asafiri type is not fried and is eaten as it is without cooking.

Why do Arabs love Qatayef in Ramadan?

As a general rule, Qatayef is sweets that contain high calories, which explains why Arabs turn to them in Ramadan by replacing calories during the fasting period, in addition to their wonderful appeal that melts in the mouth when eaten.

Before we start preparing the Qatayef, there is information that I must share with you if you are not an Arab

The most important stage in preparing the original Egyptian Qatayef is preparing the dough. After that, you can fill it with any type of filling according to your desire.

For this, I will share with you how to make Qatayef in the main recipe, and then we will prepare the filling and cooking after that.

We will make two types of Qatayef, ordinary and Asafiri

Now let’s get started.

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INGREDIENTS

375 grams of all-purpose flour
115 grams semolina
1 teaspoon instant yeast
1 cup oil
1 Small spoonful baking powder
Half teaspoon sodium bicarbonate (baking soda)
37 grams sugar
4 cups warm water
1 nuts
1 spoon sugar
1 pinch cinnamon
1 spoon butter spoon
1 spoon coconut
1 cup Konafa syrup cup

INSTRUCTIONS

Add semolina to the grinder and grind for a minute to make it smooth
Then we will add all the ingredients to the semolina (multi-use flour – baking powder – yeast – baking soda – sugar – water)
Mix all ingredients using a food processor (for 1 minute at most).
Make sure that the mixture reaches the liquid level as shown in the picture
Cover the mixture and leave it for 10 minutes
In a non-stick pan (preheated), put a little of the Qatayef mixture on a medium heat, and when it begins to bubbles and the surface of the Qatayef takes on a golden color, the Qatayef is ready
Qatayef shape after cooking
To make the Qatayef Asaferi using a spoon, put a little of the Qatayef dough in the pan and continue in the same way as before
The final shape of the Asaferi Qatayef
Close half of the Asaferi Qatayef and put them on a plate because we will stuff them without any cooking
To prepare the Qatayef filling, add the nuts to the coconut, the sugar to the cinnamon and a spoonful of butter, and stir well
Put a little filling in the middle of the Qatayef and close it well from the sides
And now we will fry the Qatayef in the oil – bring a frying pan and put the oil in it and let it heat up and then add the Qatayef
When the Qatayef turns golden, take it out
Let the Qatayef dry from the oil, then add the syrup (I will leave the receipe for Kunafa Syerp at the end of this post )
Qatayef can be cooked using the oven grill – put the Qatayef in a lightly greased dish, then grease the Qatayef with a little oil and put it in the oven under the grill for 3 minutes on each side.
Result after leaving the oven
Put a little cream in the icing bag and put it inside the Asaferi Qatayef (I will leave you the recipe for the cream at the end of the post)
The final form is the regular Qatayef and the Asaferi Qatayef

NOTES

1- The amount of water according to the type of flour, it is important that the dough reach the liquid consistency

2-Do not leave the mixture to ferment for more than 10 minutes, so that it does not form large bubbles and it is difficult to roll the Qatayef

3-While cooking the Qatayef, if you notice bubbles in the dough, add a little water and stir the mixture well

If you want to keep the Qatayef for a long time in the freezer, you should stuff it and then put it in a food bag, and you can keep it in the freezer for up to 3 months

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Egyptian Qatayef Recipe – Ramadan Desserts

Kaly

Egyptian Qatayef Recipe – Ramadan Desserts

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Prep Time 15

Cook Time 25

Course Dessert

Cuisine Mediterranean

Servings 4

Calories 260 kcal

Equipment

Non-stick frying pan
big bowl
silicone spoon
Icing Bag

Ingredients

375 grams all-purpose flour
115 grams semolina
1 teaspoon instant yeast
1 cup oil
1 Small spoonful baking powder
Half teaspoon sodium bicarbonate (baking soda)
37 grams sugar
4 cups warm water
1 nuts
1 spoon sugar
1 pinch cinnamon
1 spoon butter spoon
1 spoon coconut
1 cup Konafa syrup cup

Instructions

Add semolina to the grinder and grind for a minute to make it smooth
Then we will add all the ingredients to the semolina (multi-use flour – baking powder – yeast – baking soda – sugar – water)
Mix all ingredients using a food processor (for 1 minute at most).
Make sure that the mixture reaches the liquid level as shown in the picture
Cover the mixture and leave it for 10 minutes
In a non-stick pan (preheated), put a little of the Qatayef mixture on a medium heat, and when it begins to bubbles and the surface of the Qatayef takes on a golden color, the Qatayef is ready
Qatayef shape after cooking
To make the Qatayef Asaferi using a spoon, put a little of the Qatayef dough in the pan and continue in the same way as before
The final shape of the Asaferi Qatayef
Close half of the Asaferi Qatayef and put them on a plate because we will stuff them without any cooking
To prepare the Qatayef filling, add the nuts to the coconut, the sugar to the cinnamon and a spoonful of butter, and stir well
Put a little filling in the middle of the Qatayef and close it well from the sides
And now we will fry the Qatayef in the oil – bring a frying pan and put the oil in it and let it heat up and then add the Qatayef
When the Qatayef turns golden, take it out
Let the Qatayef dry from the oil, then add the syrup (I will leave the receipe for Kunafa Syerp at the end of this post )
Qatayef can be cooked using the oven grill – put the Qatayef in a lightly greased dish, then grease the Qatayef with a little oil and put it in the oven under the grill for 3 minutes on each side.
Result after leaving the oven
Put a little cream in the icing bag and put it inside the Asaferi Qatayef (I will leave you the recipe for the cream at the end of the post)
The final form is the regular Qatayef and the Asaferi Qatayef

Notes

1- The amount of water according to the type of flour, it is important that the dough reach the liquid consistency

2-Do not leave the mixture to ferment for more than 10 minutes, so that it does not form large bubbles and it is difficult to roll the Qatayef

3-While cooking the Qatayef, if you notice bubbles in the dough, add a little water and stir the mixture well

If you want to keep the Qatayef for a long time in the freezer, you should stuff it and then put it in a food bag, and you can keep it in the freezer for up to 3 months

Keyword Egyptian Qatayef Recipe, Ramadan Desserts

Creamy cream recipe for stuffing Asaferi Qatayf

INGREDIENTS

half liter milk
30 grams starch
30 grams flour
5 grams vanilla
20 grams butter
45 grams sugar

INSTRUCTIONS

In a pot on the fire, put half a liter of milk, sugar, flour, starch and vanilla, and stir them well without heating
When the starch and flour are gone, heat the mixture, stirring constantly, and when it begins to thicken, turn off the heat
Add a spoonful of butter, stir well, and then let it cool
Final look when cool

Step By Step Guide