Qatayef with walnuts... one of the most delicious Arab sweets. Some people fry them in a pan with a little butter, others prefer deep-frying in oil — choose according to your preference!!

Ingredients:

1 cup flour 1/2 cup fine semolina (also called fine semolina flour) 1/2 cup fine cornstarch 1 teaspoon yeast 2 cups water 1 teaspoon baking powder Filling: Chopped or coarsely ground walnuts + a splash of orange blossom water Syrup (qater / shira): 2 cups sugar 1 cup water 1 teaspoon lemon juice

Preparation:

Mix all the qatayef batter ingredients except the baking powder.
...Let the batter rest for 30 minutes only, and stir the mixture with a spoon every 10 minutes.
Add the baking powder just before frying. Mix well with the spoon and then start frying.
In a non-stick pan... pour the amount of batter you want (depending on the size of the qatayef pancake you want to make).
When bubbles form on the surface and the bottom is only slightly colored, remove it from the pan.
Fry all the batter the same way.
Cover the qatayef with a clean cloth so they stay soft until you finish pan-frying all the pancakes.
After finishing, prepare the filling, stuff the pancakes and close them into a half-moon shape.
Deep-fry them in plenty of hot oil until golden.
Remove them from the oil and place them on kitchen paper towels to absorb excess oil.
Dip them in cold syrup for a few seconds, then remove and drain them.
Serve immediately or store them in the fridge once cooled.

Syrup method:

Stir the water, sugar and lemon juice cold, then place on the heat.
After boiling, let it boil for 8 minutes before turning off the heat.
Let the syrup cool.

Qatayef with walnuts by a friend and chef of Show Tabkhin Today:

فاطمة جمول

Click Fatima's name to visit her profile on our site

For more Arabic desserts from Fatima, see Kunafa with Mozzarella Cheese

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Qatayef with Walnuts

Prep checklist

Cooking notes