Fried Qatayef
Indulge in the irresistible charm of Fried Qatayef, a Middle Eastern dessert that perfectly balances crispness and sweetness in every bite. These golden, deep-fried stuffed pancakes are crafted from a yeast-leavened batter, featuring a touch of semolina for an extra tender texture. Filled with a delightful mixture of chopped nuts, sugar, and cinnamon, each qatayef is folded into a half-moon, fried until perfectly crispy, then drenched in a luscious simple syrup for an addictive sugary glaze. This dessert is perfect for festive occasions or as a decadent treat to brighten any day. Serve them warm or at room temperature, and let this classic delicacy transport you to the heart of Arabic culinary traditions. Perfect for Eid celebrations or as a sweet indulgence, Fried Qatayef will surely captivate your senses.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Semolina
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 1 teaspoon Dry yeast
- 2.25 cups Water
- 1 cup Chopped nuts (walnuts, pistachios, or almonds)
- 2 tablespoons Granulated sugar (for filling)
- 1 teaspoon Ground cinnamon
- 2 cups Vegetable oil (for frying)
- 1 cup Simple syrup (sugar syrup, for serving)
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina, sugar, baking powder, and dry yeast. Gradually pour in the water while whisking until the batter is smooth and slightly runny. Cover the bowl and let the batter rest for 30 minutes to allow the yeast to activate.
Heat a non-stick skillet over medium heat. Pour about 2 tablespoons of batter onto the skillet to create small pancakes (about 3 inches in diameter). Cook on one side only until bubbles form on the surface and the bottom is light golden. Do not flip the pancakes. Remove and set aside to cool.
Prepare the filling by mixing the chopped nuts, granulated sugar, and ground cinnamon in a small bowl.
Take one cooked pancake and place a teaspoonful of the nut mixture in the center of the uncooked side. Fold the pancake in half to create a semicircle and pinch the edges tightly to seal. Repeat with the remaining pancakes and filling.
Heat the vegetable oil in a deep saucepan or fryer over medium heat. Once hot, fry the stuffed qatayef in batches until golden brown and crispy, about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels.
While the qatayef are still warm, dip them into the simple syrup, ensuring they are well coated. Let excess syrup drip off before transferring to a serving plate.
Serve the fried qatayef warm or at room temperature as a delectable dessert.
Nutrition Facts
Calories |
6436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 540.1 g | 692% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 401.3 g | 146% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 159.0 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
