12min 4 ppl
Qatayef (Stuffed Pancakes with Ashta)
47 minutes
4 people
Medium31–60 min or 7–12 steps
47 min · 9 steps
Medium: 31–60 min or 7–12 steps
802 kcalper person
Protein 13g
Carbs 134g
Fats 24g
About this dish
Qatayef are the small, spongy pancakes that mark the Levant's Ramadan tables, cooked on a hot griddle until the top is honeycombed with tiny holes, then folded warm around a spoonful of chilled ashta. A drizzle of rosewater syrup and a scatter of pistachios turn them into one of the region's most loved sweets.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Before you start
Ready-made is fine, or make your own.
- Ashta (Lebanese Clotted Cream)400 gstart 20 minutes aheadMake your own
Ingredients
Dairy & Eggs
- Ashtachilled, for filling400 g
Dried Goods
- Fine semolina150 g
- Plain flour150 g
- Fast-action dried yeast1 tsp
- Caster sugarfor the batter30 g
- Warm water350 ml
- Bicarbonate of soda0.5 tsp
- Shelled Pistachiosfinely chopped, for garnish40 g
- Caster sugarfor the syrup200 g
- Waterfor the syrup120 ml
Spices & Seasonings
- Fine sea salt1 pinch
Oils & Condiments
- Lemon juice1 tbsp
- Rosewater1 tsp
Utensils
- Mixing bowl
- Griddle pan
- Ladle
- Small saucepan
Method
1
Whisk the fine semolina, plain flour, yeast, 30 g of the caster sugar and the salt together in a large bowl.
Approx. 4 minutes
2
Gradually whisk in the warm water until you have a smooth, thin, pourable batter with no lumps.
Approx. 3 minutes
3
Cover the bowl and leave the batter to rest at room temperature for 1 hour, until it turns bubbly and slightly aerated.
Approx. 2 minutes
4
Whisk the bicarbonate of soda into the rested batter just before cooking.
Approx. 2 minutes
5
Working in batches, ladle spoonfuls of batter onto a hot dry griddle to make 8cm rounds and cook one side only until the surface is covered in small bubbles and no longer looks wet, about 2 minutes per batch; transfer to a tray as they finish.
Approx. 20 minutes
6
While the pancakes are still warm, fold each one in half without pressing the edges together, leaving a pocket open along the top.
Approx. 5 minutes
7
Make the syrup: bring the remaining caster sugar, the water and the lemon juice to the boil in a small saucepan, then simmer for 5 minutes until slightly syrupy.
Approx. 5 minutes
8
Remove the syrup from the heat and stir in the rosewater.
Approx. 1 minute
9
Spoon the ashta into each pancake pocket, dip the filled edge into the chopped pistachios, and drizzle with the syrup to serve.
Approx. 5 minutes
