Qatayef

Deliciously Crispy Qatayef with Cheese Filling – A Perfect Ramadan Treat

Qatayef is a beloved Middle Eastern dessert traditionally served during Ramadan. This delicious treat features crispy pastry pockets filled with sweet cheese or nuts and is often drenched in fragrant syrup for the ultimate indulgence. Whether you’re looking to impress guests or simply treat yourself, this recipe for Cheese-filled Qatayef is sure to satisfy your cravings!

Recipe by: Yusuf (@Slicedltd)

Ingredients

For the Batter:

240g fine semolina

120g plain flour

A pinch of salt

1 tbsp yeast

1 tsp baking soda

3 tbsp sugar

3 tbsp dry milk

420ml water (start with 360ml and adjust as needed)

For the Cheese Filling:

3 balls of fresh mozzarella

200g firm ricotta

For the Syrup:

200ml water

200ml sugar

Syrup flavouring (cardamom, rose water, or orange blossom water)

Instructions

1. Make the Syrup:

Combine the water, sugar, and your chosen syrup flavouring (cardamom, rose water, or orange blossom water) in a pan. Bring to a boil and let it simmer for a few minutes, then set it aside to cool completely.

2. Prepare the Batter:

In a large mixing bowl, combine the dry ingredients: semolina, flour, salt, yeast, baking soda, sugar, and dry milk. Gradually add water, starting with 360ml and mixing until the batter reaches a thick, but pourable consistency. If needed, add a little more water to get the right texture. Let the batter rest for about 10 minutes to allow the yeast to activate.

3. Cook the Qatayef Pockets:

Next, heat a non-stick pan over medium flame. Without adding any oil or butter, pour small amounts of the batter into the pan to form small, round pancakes. Let the batter cook through until the top is set and there’s no wet batter left (do not flip them). Once they’re cooked, set them aside to cool.

4. Make the Cheese Filling:

While the batter is resting, prepare the cheese filling. In a bowl, combine the fresh mozzarella and ricotta cheese, mixing until you have a smooth, curd-like paste.

5. Assemble the Qatayef:

Once the Qatayef pancakes have cooled, take a spoonful of the cheese mixture and place it in the centre of each pancake. Fold the edges of the pancake over the filling to form a semi-circle, pressing the edges together to seal the pockets.

6. Fry (or Bake) the Qatayef:

To cook the filled Qatayef, heat oil in a pan and fry the pockets until golden and crispy. Alternatively, for a healthier option, brush the Qatayef with ghee and bake or air fry them at 200°C until golden and crisp.

7. Serve:

Once the Qatayef is crispy and golden, dip each piece into the cooled syrup, allowing it to soak in the sweetness. Serve the Qatayef warm for a delicious treat!

Tips:

Rest the batter: Letting the batter rest for 10 minutes helps the yeast activate, giving your Qatayef a light, airy texture.

Don’t overfill: Be careful not to overstuff the Qatayef with cheese—too much filling can make it difficult to seal properly.

Customise your syrup: The beauty of Qatayef lies in its versatility—feel free to experiment with different syrup flavourings like cinnamon or vanilla.

Ready to impress your guests with this delectable dessert? Try making Qatayef today and enjoy the warm, sweet flavours of this classic Middle Eastern treat!