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Qatayef with Akkawi Cheese

Qatayef in all its forms is delicious, especially with a cheese filling. The soft batter makes it especially irresistible, and you can vary the fillings as you like. You can also control the amount of syrup to adjust the sweetness.

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2 servingsBack to recipeDesserts

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Prep checklist

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The batter:Cheese filling:If the Akkawi cheese is salty, it must be desalted very well in water, changing the water several times until the saltiness is completely gone.Drain it very well to remove the last drop of water (you can place it in a strainer in the fridge for 24 hours, or a full day).Syrup:

Step 1

Mix all the batter ingredients in an electric blender until you get a mixture similar to buttermilk. Then let the batter rest for about 40 minutes before starting to fry.

Cooking notes

Custard Qatayef