Qatayef
Thick, spongy pancakes folded and stuffed with sweetened ashta cream or walnuts, then fried or baked and soaked in orange blossom syrup.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1.5 cups All-purpose flour
- 2 tbsp Fine semolina
- 1 tbsp Sugar
- 1 tsp Instant yeast
- 1/2 tsp Baking powder
- 2 cups Warm water
- 1 cup Walnuts (coarsely chopped)
- 2 tbsp Sugar (for nut filling)
- 1/2 tsp Cinnamon (for nut filling)
- 2 cups Sugar (for syrup)
- 1 cup Water (for syrup)
- 2 tbsp Orange blossom water
- 3 cups Vegetable oil (for frying)
Instructions
- Make the syrup: Combine sugar and water in a saucepan, bring to a boil, simmer 5 minutes. Add orange blossom water and set aside to cool.
- Whisk together flour, semolina, sugar, yeast, baking powder, and warm water until a smooth, thin batter forms. Rest for 30 minutes.
- Make the filling: Combine chopped walnuts, sugar, and cinnamon. Mix well.
- Heat a non-stick pan over medium heat (no oil). Pour small ladles of batter to form pancakes about 8cm wide. Cook on one side only until bubbles form across the entire surface and the top looks dry. Remove — do not flip.
- Fill each pancake while still warm: place a heaped teaspoon of walnut filling on the cooked (bubbly) side. Fold in half and press the edges firmly to seal. Pinch and crimp to ensure no filling escapes.
- Heat oil to 175°C (350°F). Fry the filled qatayef for 3-4 minutes, turning once, until deep golden.
- Remove immediately and dip in the cooled syrup for 30 seconds. Place on a wire rack.
- Serve warm, garnished with crushed pistachios.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Qatayef?
Thick, spongy pancakes folded and stuffed with sweetened ashta cream or walnuts, then fried or baked and soaked in orange blossom syrup.
Where is Qatayef from?
Qatayef comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Qatayef vegetarian or vegan?
As written, Qatayef uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of cinnamon (for nut filling) in Qatayef?
The cinnamon (for nut filling) called for here is part of the traditional recipe and gives Qatayef its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Qatayef?
In a Lebanese desserts spread, Qatayef is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Qatayef ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.