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Egyptian Qatayef Tips – Ramadan Desserts

 

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.

 

Check out my recommended ingredients & tools for this recipe I love it & I think everyone should have them.

 

                 

 

 

INGREDIENTS

  1. 375 grams of all-purpose flour
  2. 115 grams semolina
  3. 1 teaspoon instant yeast
  4. 1 cup oil
  5. 1 Small spoonful baking powder
  6. Half teaspoon sodium bicarbonate (baking soda)
  7. 37 grams sugar
  8. 4 cups warm water
  9. 1 nuts
  10. 1 spoon sugar
  11. 1 pinch cinnamon
  12. 1 spoon butter spoon
  13. 1 spoon coconut
  14. 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
 
frozen Qataief

 

Step by step guide 

Qatayef Recipe

Egyptian Qatayef Recipe – Ramadan Desserts

Kaly
Egyptian Qatayef Recipe – Ramadan Desserts
Prep Time 15 minutes
Cook Time 25 minutes
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
    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
    Make sure that the mixture reaches the liquid level as shown in the picture
  • Cover the mixture and leave it for 10 minutes
    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 Recipe cocking
  • 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
    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
    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
    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
    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
    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
    When the katayef turns golden, take it out of the fire
  • 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 )
    katayef - Egyptian Food
  • 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.
    oven qataif
  • Result after leaving the oven
    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)
    Put a little cream of the cream in the remaining icing and put it inside the bird 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
    Qatayef Recipe

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
frozen Qataief
Keyword Egyptian Qatayef Recipe, Ramadan Desserts

 

Creamy cream recipe for stuffing Asaferi Qatayf

  1. INGREDIENTS

 

  1. half liter milk
  2. 30 grams starch
  3. 30 grams flour
  4. 5 grams vanilla
  5. 20 grams butter
  6. 45 grams sugar
  1. INSTRUCTIONS

 

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

 

Step By Step Guide

 

the final form

Arabic Creamy Cream Recipe. 

Kaly
Arabic Creamy Cream Recipe. 
Prep Time 5 minutes
Cook Time 5 minutes
Course Dessert
Servings 4

Equipment

  • cooking pot
  • small bowl

Ingredients
  

  • 2 cups milk (400 ml)
  • 1 cup liquid whipping cream (200 ml)
  • 40 grams starch
  • 40 grams flour
  • 1 teaspoon vanilla
  • 30 grams sugar

Instructions
 

  • In a saucepan, put two cups of milk, sugar, vanilla, starch, flour and whipping cream
    Stir them well before heating
  • When the flour has melted, heat the mixture, stirring constantly, and when it begins to thicken, turn off the heat
    When the flour has melted, heat the mixture, stirring constantly, and when it begins to thicken, turn off the heat
  • Put it on a plate and store it in the fridge
    Put it on a plate and store it in the fridge
  • the final form
    the final form
Keyword Arabic Creamy Cream Recipe.

 

 

Arabic Syrup recipe for Kunafa and Qatayef

  1. INGREDIENTS

 

  1. 200 grams kunafa
  2. ½ cup melted butter
  3. 1 teaspoon melted butter
  4. 3 tablespoons icing sugar
  5. 1 spoonful butter to grease the tray
  6. 230 grams Galaxy milk chocolate
  7. 2 cups liquid whipping cream
  8. 30 grams. butter
  9. pinch salt.
  1. INSTRUCTIONS

 

  1. Cut the kunafa into small pieces using your hands or scissors (the kunafa should not be frozen)
  2. Add the powdered sugar and mix it well with the kunafa
  3. Add half a cup of melted butter to the kunafa and mix it very well
  4. Grease the tart tray with butter (make sure the butter covers all the sides and the base well so that the kunafa does not stick to the tray)
  5. Put the kunafa in the tart tray
  6. Using a cup, equalize the kunafa inside the tray and make sure that the length of all sides is equal so that the shape is more beautiful in the end.
  7. The final shape of the kunafa before entering the oven
  8. Cover the tray with foil so that the butter does not leak because we are using a tart tray, but if you use a regular tray, there is no need for this step
  9. In a preheated oven at 200 degrees, put the kunafa on the bottom shelf ,and when the sides start to take a golden color, put it under the oven grill until it takes a golden color as well. (about 10 MIN)
  10. Put 4 tablespoons of kunafa syrup
  11. To prepare the chocolate cream, we will need 230 grams of chocolate, whipping cream, 30 grams of butter, 2 cups of liquid whipping cream, and a pinch of salt.
  12. Heat the whipping cream well, then add it to the chocolate and stir well
  13. The final result after stirring the cream with chocolate
  14. Add the butter and a pinch of salt and stir well until the butter melts
  15. Add chocolate into the kunafa tart
  16. Decorate the chocolate kunafa tart with a little hazelnut
  17.  

NOTES

You can replace the tart pan with another tray with high sides

During the settlement, if they find the sides took the golden color 10 minutes before, you can take them out of the oven because the goal is to reach the wonderful golden color of the kunafa

 

Step by step guide

The end result is a kunafa syrup

Arabic Desserts- Kunafa Syrup  Recipe

Kaly
Arabic Desserts- Kunafa Syrup  Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Mediterranean
Servings 4
Calories 130 kcal

Equipment

  • wide bowl
  • cooking pot
  • silicone spoon

Ingredients
  

  • 2 cups sugar
  • 2 cups water
  • 1 tablespoon lemon juice

Instructions
 

  • Add sugar and water to a pot on the stove without stirring
    Add sugar and water in a pot on the stove without stirring
  • When it starts to boil, reduce the temperature and add lemon juice
    When it starts to boil, reduce the temperature and add lemon juice
  • Leave the mixture for 15 minutes
    Leave the syrup to boil for 15 minutes
  • Put the kunafa syrup in a jar until it cools
  • The end result is a kunafa syrup
    The end result is a kunafa syrup

Notes

This quantity is suitable for making a konafa tray size 28/30/32
The konafa syrup should be of medium thickness
To make any quantity by measuring A cup of water for every cup of sugar
Keyword Arabic Desserts Syrup, Kunafa Syrup, Kunafa Syrup Recipe

 

 

Resource : QATAYEF – MIDDLE EASTERN SEMOLINA PANCAKES (STEP BY STEP)

 

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