Katayef Stuffed Pancakes Middle East Palestine
Immerse yourself in the culinary magic of the Middle East with this delightful Katayef Stuffed Pancakes recipe, a beloved Palestinian dessert perfect for festive occasions or a sweet treat. These tender, golden pancakes are made with a unique blend of all-purpose flour, semolina, and aromatic yeast-laden batter, cooked to perfection on one side to create a pillowy texture. Stuffed with a decadent filling of creamy ricotta, crunchy walnuts, cinnamon, and powdered sugar, each pancake is folded and sealed before being fried to crispy, golden perfection or baked for a lighter option. The final touch is a luscious dip in aromatic homemade syrup infused with rose or orange blossom water, adding a fragrant sweetness to every bite. Easy to prepare and bursting with authentic Middle Eastern flavors, these indulgent Katayef pancakes are best served warm, making them an irresistible addition to gatherings and celebrations alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina
- 2 tablespoons Sugar
- 1.5 teaspoons Active dry yeast
- 1 teaspoons Baking powder
- 2.5 cups Water
- 1 cup Ricotta cheese
- 1 cup Chopped walnuts
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Powdered sugar
- 1 cup Vegetable oil
- 2 cups Sugar (for syrup)
- 1 cup Water (for syrup)
- 1 tablespoon Lemon juice
- 1 teaspoons Rose water or orange blossom water (optional)
Instructions
In a large mixing bowl, combine the flour, semolina, sugar, yeast, and baking powder.
Gradually add the water while whisking to form a smooth, lump-free batter. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes.
While the batter rests, prepare the syrup by combining the sugar, water, and lemon juice in a small pot. Heat over medium heat until the sugar is dissolved and the mixture thickens slightly. Remove from heat and stir in rose water or orange blossom water, if using. Set aside to cool.
Make the filling by combining the ricotta cheese, chopped walnuts, ground cinnamon, and powdered sugar in a small bowl. Mix until well combined.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil.
Pour about 2 tablespoons of batter onto the skillet to form a small pancake, roughly 3 inches in diameter. Cook on one side only until bubbles form on the surface and the pancake sets (do not flip). Remove from the skillet and place on a clean towel. Repeat with the remaining batter.
Place a small spoonful of the filling in the center of each pancake. Fold the pancake in half to form a semi-circle and pinch the edges firmly to seal.
Heat the vegetable oil in a deep frying pan over medium heat. Fry the stuffed pancakes in batches until golden brown on both sides. Remove and drain on paper towels.
Alternatively, for a healthier version, you can brush the stuffed pancakes with oil and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until golden.
Once fried or baked, dip the warm katayef in the prepared syrup, ensuring they are fully coated. Allow excess syrup to drip off and serve warm.
Nutrition Facts
Calories |
5956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.5 g | 406% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 749.5 g | 273% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 466.5 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1192 mg | 92% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1294 mg | 28% | |
*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.
