Classic Syrian Qatayef with Nuts

They are called the pancakes of Syria. The qatayef or Atayef  sit on all tables during the holiday season of Ramadan. 

Qatayef is a pastry that is widely popular in the Middle East. The origin of this word ( qatayef plural) comes from the Arabic word qataf which means “pick up”. 

They come in the form of a thick crepe made from flour and fine semolina that is cooked only on one side, which turns golden. 

The other side of the Qatayef has many holes on the surface and is very sticky. During cooking, small bubbles form on the surface of the pancakes and give them this lace texture. 

These small pancakes with holes are filled with cream of milk or a mixture of nuts. Then, qatayef  are  generously imbibed with thick sugar syrup perfumed with rose water or orange blossom typical of oriental pastries. 

On the other hand, it is the sugar syrup which will subtly soften this pastry by infiltrating through the holes of the pancake and which will perfume the qatayef homogeneously. 

 

Ingredients 

1 cup all purpose flour 

1 cup water 

1/2 cup milk 

1/2 cup semolina 

1 tsp baking powder 

1/2 tsp instant yeast 

2 tbsp sugar 

2 tsp vanilla 

pinch of salt 

The most popular fillings for Atayef are “joz” which is cinnamon walnuts, and “Ashtah” 

 

Preparation 

1-  To prepare the mixture, place all dry ingredients in a bowl and mix. 

2- Mix all liquid ingredients together, then gradually add the mixture to the dry mixture and whisk to ensure that the mixture is properly mixed. 

3- Place the bowl in a warm place, cover with a damp cloth and allow the batter to rest for 15-30 minutes. 

4- Heat a non-stick pan on medium heat, then pour the batter using a spoon to make circles.  

5- The Atayef will start bubbling but make sure that you get loads of bubbles because if you don’t, then it means that you didn’t make the right consistency. Fix this by adding more water to the batter as it might be too thick. Each piece should take about 1-2 minutes until they’re done, but this depends on the size of the Atayef. 

6- When the last drop on the surface dries and isn’t shiny anymore, this means that the Atayef is done. Remove from the pan immediately. 

7- Transfer to a tea towel, but make sure that you fold down the towel to cover the Atayef, otherwise they will dry out really quickly which can lead to Atayef that are difficult to fold and seal. 

8- Stuff the Atayef with the filling that you choose (cheese, walnuts, almonds, etc…) then either fry or bake them. Dip in syrup or just drizzle with it. 

 

To make the sugar syrup: 

Ingredients: 1 cup water, 2 ½ cups sugar, 1 teaspoon lemon juice, 2 teaspoons rosewater, 1 teaspoon corn syrup (optional). 

Instructions: Bring the water and sugar to boil then add the lemon juice, mix well. Lower the heat then leave it on low heat for 10 minutes. After you remove the mixture from heat, add the rose water then let it cool completely before using it. 

 

Lara Khouli