Authentic Qatayef Nut-Filled and Qatayef Asafiri

Authentic Qatayef is perfectly stuffed Arabic pancakes with a variety of filling options! They have a wonderful flavor that’s absolutely unbeatable.

They’re an incredibly popular Middle Eastern dessert that’s served during the month of Ramadan. There is hardly any other dessert that’s more synonymous with Ramadan than Qatayef is.

Once you try some Qatayef, you’ll fall in love! They’re the perfect Middle Eastern version of pancakes, and the stuffing and garnishes add the perfect classy touch to them.

There are two main types of Qatayef: the regular kind, and Qatayef Asafiri. Regular, classic Qatayef are stuffed with a delicious nut filling and then fried to perfection. Before serving they’re drenched or drizzled with simple syrup.

The other popular type of Qatayef is the smaller kind, called Qatayef Asafiri. They’re formed in cone shapes and filled with a delicious clotted cream called Ashta and then garnished with nuts. Before serving, they’re drizzled with simple syrup.

In this recipe, you’ll learn how to make both of them from scratch including the nut filling, simple syrup, and Ashta clotted cream.

What is Qatayef?

There is truly no other Middle Eastern dessert that’s more synonymous with Ramadan than Qatayef. Wherever there is Ramadan in the Middle East, there is also some Qatayef.

Authentic Qatayef is an Arabic sweet popularly served as a Ramadan dessert. It is truly like little stuffed pancakes that reveal a delicious surprise inside!

The word Qatayef (قطايف) is derived from the Arabic word ‘Qataf’ which literally means to pick up.

But in terms of desserts, Qatayef technically refers to the dumpling batter only. However, the dessert itself consists of small semolina-yeast pancakes which are usually filled with a sweetened cream (Ishtah, Ashta, or Qeshta) or cinnamon-nut filling.

These pancakes are cooked only on one side and have a bubbly appearance to them. Once they’ve been cooked on one side, they are then either pinched together into a cone shape (Qatayef Asafiri) or sealed entirely and fried until crispy.

Baking Qatayef

Instead of frying them, you can also bake them, and my recipe will also teach you exactly how to do that.

If you live in a Middle Eastern country, you may have noticed ready-made Qatayef dough being sold as Ramadan approaches. But if you live anywhere else in the world, it’s probably near impossible to get your hands on it.

Although many people buy dough from the stores, there is nothing like homemade Qatayef from scratch. You don’t have to do anything complicated to make the batter: just throw all the ingredients into a bowl and stir them together.

If you can make pancakes, then you can definitely make these! You don’t even need to cook both sides of it, it’s that easy!

Don’t be alarmed by the presence of yeast in the dough, which gives these Arabic pancakes their characteristic flavor and bubbly appearance. It’s an incredibly easy recipe and you’ll be amazed at the results.

Follow my recipe to a T and you’re going to get delicious and perfect Qatayef every single time. I’ve included special tips to help you make the best Qatayef you’ve ever had!

What’s So Special About This Authentic Qatayef Recipe?

This Qatayef recipe is going to be the best one you’ve ever tried, not only because it’s the authentic version of this beautiful dessert but also of how easy it is to make it!

If you’ve ever visited the Middle East and tried Qatayef, I’m sure you’re craving that flavor, and this recipe will give you exactly that if not more!

It’s the traditional, authentic way of making it. I’ve included the two most common and popular ways to make Qatayef and you can make it from scratch – no need for any store-bought batter, or clotted cream.

In this recipe, you’ll learn how to make all of that in the easiest way possible. I’ve explained how to make the regular, classic Qatayef, as well as the smaller Qatayef (Asafiri) which are stuffed with homemade clotted cream and garnished with nuts.

If you’re worried about having fried Qatayef, I’ve also included how to bake this delicious Middle Eastern dessert.

Regardless of how you like your Qatayef, this recipe is the perfect base recipe to use and adapt to your preferences. I’ve also included some variation options in this post so you can get the tastiest, most delicious Qatayef you’ve ever had!

When and Where Did Qatayef Originate From?

This delicious dessert is incredibly popular during the month of Ramadan, but when and where exactly did it originate from?

Many people say that it is of Fatimid origin. Those who say this, believe that Qatayef was invented by the Fatimid Dynasty, i.e., around the 10^th to 12^th century AD.

However, there is evidence that its real creation of it dates back to the Abbasid Caliphate during 750-1258 AD. We know this because it is mentioned in a 10^th-century cookbook that dates back to the Abbasid Caliphate by Ibn Sayyar al-Warraq. The cookbook is called Kitab al-Tabih, literally meaning ‘The Book of Cooking’.

Trust me when I say that this dessert is absolutely delicious! I mean, it lasted for more than a millennium! Truly a tribute to its incredible taste and tradition.

If this doesn’t convince you to try out the recipe, I don’t know what will! You have got to give it a try to know just how perfect it is.

Is It Qatayef, Katayef, or Atayef?

A question I get asked quite often is that is it Qatayef or Atayef? Well, it’s both of them and much more!

The word in Arabic for Qatayef is قطايف. When it gets Romanized, you get all sorts of different spellings. Some other spellings and pronunciations of Qatayef. include Katayef, Atayef, Qataif, Qatayif, Kataif, and Katafe.

It’s actually not that unusual for an Arabic word to have so many spelling variations since there are dialect differences across the Arab world and no standardized way of writing these words in English.

It’s the same situation for another incredibly popular Ramadan dessert, Kunafa which is also called Knafeh.

Regardless of how you pronounce it or even spell it, this is the most authentic recipe of Qatayef out there and you’re going to absolutely adore it.

What are the Different Types of Qatayef?

There are many different types of Qatayef. Although it’s most commonly eaten as a dessert, Katayef can also be savory such as spinach-filled Qatayef or savory cheese-filled Qatayef.

The Qatayef that’s more savory in flavor is eaten along with soups. But when you hear the word Qatayef, it usually refers to the delicious dessert that’s commonly eaten in Ramadan.

There are three main types of Qatayef:

1. Regular Qatayef

These are the regular, standard Qatayef that are most commonly found being sold by street vendors across the Middle East during the month of Ramadan. They’re medium-sized and have a crunchy texture on the outside.

The shape is formed by folding the Qatayef onto itself so that a crescent shape is formed. Many say this is to denote the symbol of Islam, which is a crescent and represents the month of Ramadan.

They’re usually filled with a variety of nuts such as almonds, walnuts, and pistachios, but some may also be filled with some Arabic white cheese such as Nabulsi or Akkawi cheese.

These are then deep-fried and soaked or drizzled with simple sugar syrup. This syrup may sometimes also be infused with different flavors such as rose water, orange blossom water, or lemon juice.

Although not common, these can also be baked instead of being fried.

2. Qatayef Asafiri

These are usually smaller in size compared to regular Qatayef. The Arabic word Qatayef Asafiri literally translates to ‘bird’s pancakes’ or ‘little bird Qatayef’.

They have a softer texture on the outside and are served without being fried or baked. They’re usually shaped into small cones by closing them only halfway.

They are then filled with an Arabic clotted cream known as Ashta, Ishtah, or Qeshtah and garnished with nuts, such as pistachios.

Before serving, they’re drizzled with some simple syrup that’s sometimes infused with flavors such as rose water, orange blossom water, or lemon juice.

Nowadays, you can also find these stuffed with some contemporary fillings such as fresh fruits, nut butter, and even Nutella!

3. Giant Qatayef

These, as the name suggests, are huge in size! They’re rarer to come across and aren’t the ones commonly served by street vendors when compared to the other two types of Qatayef mentioned above.

They’re also usually filled with cream and nuts, but they may also be stuffed with white Arabic cheese such as Nabulsi or Akkawi. Instead of being folded into a crescent shape or a cone shape, these are usually two Qatayef pancakes stacked on top of each other.

Here’s a fun fact for you: the largest Qatayef ever made was in the city of Bethlehem and currently holds the world record! It was 3 meters (9 feet) in diameter and weighed a whopping 104 kgs (229 lbs)!

What are the Different Types of Fillings?

The fillings I have mentioned in this recipe are the classic, authentic ones. But you can customize this recipe to whatever your heart desires. My recipe is the best base one to use to customize to make it your very own!

Here are some ideas for variations you can use with this recipe:

Flavored Ashta Filling

If you’re looking to change things up and add more flavor to the classic Qatayef, then the simplest way to do this is to add some additional flavor to the Ashta clotted cream.

You can flavor it with a little strawberry jam, cocoa powder, or whatever you can think of! Just make sure to maintain the consistency of Ashta so that it can stay within the Qatayef once you fill it.

You can also use more traditional flavoring ideas such as lemon juice (as in this recipe), rose water, or orange blossom water.

Nuts Filling

Another great way to add additional flavor to the delicious dessert would be to play around with the nuts filling.

You can combine different combinations of nuts to get a different flavor. Also, try varying the coarseness of the nuts and the way you chop them for added texture variations.

Another idea is to try adding different types of dry nuts to the nuts mixture, like raisins. I’ve created a cinnamon-nut filling for this recipe as it is a classic combination that’s truly unbeatable.

Cheese Filling

You can use Arabic white cheese such as Akkawi or Nabulsi to stuff the Qatayef. Just make sure to soak the cheese in cold water for about 4 to 5 hours to de-salt it.

Once it has soaked for that long, drain and squeeze it before using it for Qatayef. You can also choose other types of cheese such as Ricotta cheese for the filling to add a different flavor to it.

Contemporary Fillings

If you’re looking for a more contemporary approach to the filling, consider some fresh fruit or even Nutella to stuff these delicious Arabic pancakes with.

You can also try different nut butter to jampack it with even more flavor.

Variety of Garnishes

A delicious option way to change things up is to change the garnishes. Instead of the traditional nut garnish, you can use shredded coconut to garnish it instead.

If you’re making it for a kid’s party, you can also use rainbow sprinkles! In short, be as creative with it as you want to!

What You Need to Make Authentic Qatayef at Home

Making Qatayef at home is simpler than you think. All you need is a handful of readily available ingredients to get going. Here’s what you’ll need to make Qatayef at home:

Qatayef Batter

All-purpose flour: All you need is simple, plain ol’ all-purpose flour to make these delicious Qatayef at home.

Semolina: This is an incredibly important ingredient. Make sure to go for fine semolina for this recipe. If all you have is coarse semolina then give it a few pulses in the grinder and then use it in the recipe for the best results.

Baking powder: This will be one of the two leavening agents we use in the recipe. Some recipes ask for baking soda in the Qatayef batter, but that makes it darker after frying it.

Yeast: Make sure to go for dry yeast for this recipe and also ensure that it is fresh by checking the expiry date on the packaging. If the yeast has expired, you won’t get the bubbly top that this delicious dessert is known for.

Sugar: We’ll be using this to lightly sweeten the batter, but to mainly activate the yeast. We won’t be using much of it at all, only 1 ½ tablespoon for the whole batch of batter.

Water: We’ll need lukewarm water to activate the yeast with the sugar.

Oil: We’ll be using any neutral, vegetable oil for frying the regular Qatayef.

Qatayef Cinnamon-Nut Filling

Nuts: You can use whichever nuts you prefer the most. I’m going for half almonds and half walnuts. How coarse or fine you want the nuts to be chopped is entirely upon you. In this recipe, I have finely ground the almonds and the walnuts were coarsely chopped.

Sugar: We’ll be using a little sugar to sweeten the nut filling and to add a different dimension to the recipe.

Shredded coconut: This is an incredible addition to this nut filling, so don’t skip it! The texture and flavor of the shredded coconut enhance the Qatayef perfectly!

Cinnamon powder: Cinnamon adds an incredible subtle sweetness to this nut filling. You’re going to absolutely love it!

Qatayef Simple Syrup

Sugar: This is the base of this simple syrup.

Water: We’ll be using some water to dissolve the sugar and get the right consistency.

Lemon juice: Adding a little lemon juice to the syrup will enhance the flavors more than you can imagine! Plus, it acts as a natural preservative and you can store this simple syrup for up to two weeks in the fridge!

Ashta Clotted Cream

Milk: This makes the basis of the clotted cream that we’ll be making.

Cornstarch: We’ll be using this to thicken the milk mixture to get the right consistency.

Sugar: We’ll be adding a little sugar to sweeten the cream subtly and enhance its flavor.

Vanilla extract: By adding one teaspoon of vanilla extract, you’re going to get an unbelievably authentic and delicious flavor.

Unsalted butter: It improves the consistency and texture of your Ashta. Make sure to use unsalted butter as regular, salted butter will throw the taste off.

Pistachios: We’ll be using crushed pistachios for garnishing.

How to Make Qatayef at Home – Step by Step

Making Qatayef at home is incredibly easy, and to make it simple to understand I have broken down the whole process into five simple steps. Let’s look at what these are one by one:

Step 1: Make the Qatayef Batter and Pancakes

Start by making the Qatayef batter and cooking the pancakes so we can form them into the two shapes for regular Qatayef and Qatayef Asafiri later.

In a bowl, add the warm water. To it add the dry yeast, sugar, and fine semolina. Mix the ingredients well for a minute or two.

To the previous mixture, add the flour and baking powder. Whisk well until smooth the mixture is smooth. The batter should be a little thicker than a crepe batter. To know if you have the right consistency, dip a spoon in the batter and run your finger across its back, the line you made should stay clear.

Cover the batter and let it rest for 15 minutes in a warm place. Make sure to not let the batter rest for longer than 15 minutes otherwise, you will have huge holes in the Qatayef which the filling can escape from while frying. Read the tips below in case you’ve left the batter for longer than 15 minutes and want to know how to fix it!

After the 15 minutes is over, uncover the bowl and give the batter a little whisk to remove some of the bubbles.

Next, heat a nonstick pan or griddle to medium heat, then pour a quarter cup of the batter onto the pan just how you’d pour pancake batter onto a pan.

Let the Qatayef cook and form bubbles. When the surface looks clear from any raw batter, remove the Qatayef from the pan and cover it with a towel. Do not stack the Qatayef as you do with pancakes, they will stick together and won’t separate.

To make the small Qatayef (Qatayef Asafiri) for the Ishtah filling, use 1/8 cup from the batter and follow the same instructions.

Step 2: Make the Nut Filling

Now let’s quickly make the nut filling. In a bowl mix all the ingredients and set it aside. As I mentioned above, how coarse or fine you want the nuts to be chopped, depends entirely on you. In this recipe, I have finely ground the almonds and the walnuts were coarsely chopped.

Step 3: Make the Simple Syrup

Now it’s time to make the simple syrup for Qatayef. In a saucepan and while the heat is off, add in the sugar, water, and lemon juice. Mix the ingredients well using a whisk or a wooden spoon.

Turn on the heat to medium-high and let the mixture come to a boil. Don’t stir the mixture at all, the sugar will dissolve by itself because of the action of boiling.

When the syrup boils, turn down the heat to medium and let it cook for 10 minutes.

Remove the syrup from the heat. At this stage, you’ll notice that the syrup will be quite runny and won’t be at all thick. Don’t worry, it will get thicker as it cools.

Let the syrup come to room temperature and then cover and refrigerate.

You can store the syrup in the refrigerator for up to two weeks since it has lemon juice which serves as a natural preservative as well.

Step 4: Make the Ashta Clotted Cream

Now let’s make the clotted cream (Ashta) for Qatayef Asafiri. In a saucepan and while the heat is off, add the milk, cornstarch, and sugar. Mix well and then turn on the heat to medium.

When the mixture thickens, add the butter, and stir until the butter dissolves then add the vanilla and stir for a minute.

Remove the Ashta from heat and cover it with a plastic wrap, make sure to let the plastic wrap touch the surface of the Ashta to prevent the formation of hard skin. Set it aside to come to room temperature.

Step 5: Make the Qatayef

Now it’s time to make the complete Qatayef and to do the finishing touches. You can choose to make both the regular Qatayef and Qatayef Asafiri or go with making one of the two.

I have included the steps for both of them separately to make things easier for you. Here’s how to make Qatayef at home:

How to Make the Regular Qatayef (Nuts-Filled)

Start by placing one of the large Qatayefs on your palm bubbles side up. Seal around an inch from the bottom by pressing the ends together.

Fill the Qatayef with three teaspoons from the nuts filling, then press the edges together, making sure it is sealed properly. Cover and set it aside.

In a large frying pan, add enough oil to cover ¾ of the Qatayef. When the oil is hot (not too hot or the qatayef will burn quickly and won’t turn crispy), drop some of the filled Qatayef making sure not to crowd the pan which will help when flipping the Qatayef.

When the Qatayefs are light brown in color, remove them from the oil. Place them over a strainer to remove excess oil and allow the air to go through the Qatayef to make them crispier.

Wait until the Qatayefs are warm then pour the syrup on top. Some people submerge the hot Qatayef in the cold syrup but I think it makes the Qatayef too sweet and they later become soggy.

Serve immediately.

How to Bake Regular Qatayef (Nuts-Filled)

If you want to bake them, then start by preheating the oven to 350F/180C.

Grease a baking pan and brush each Qatayef with melted butter or oil.

Bake the Qatayef under the broiler and flip them occasionally to get that nice brown color.

When done, pour the cold syrup on top and serve immediately.

How to Make Qatayef Asafiri (Small Qatayef with Clotted Cream)

Making Qatayef Asafiri is incredibly easy. Start by placing a small cooked Qatayef pancake in your palm bubble side up. Pinch the edges halfway to seal it.

Fill the opening with the Ashta then dip the exposed part with Ashta into the crushed pistachios.

Place the filled Qatayef on a serving plate and cover with plastic wrap.

Drizzle with syrup before serving.

Tips to Make the Best Qatayef Each Time

Here are some tips to help you make incredibly tasty and delicious Authentic Qatayef every single time. My recipe is seriously foolproof if you follow these tips:

• Some recipes ask for baking soda in the qatayef batter, but that makes it darker after frying it.
• Go for fine semolina, but if all you have is coarse semolina then give it a few pulses in the grinder and then use it in the recipe.
• Do not let the batter rest for more than 15 minutes otherwise, you will have huge holes in the Qatayef which the filling can escape from while frying.
• If you let the batter rest for more than 15 minutes, add around three tablespoons of water to the batter and whisk it until the bubbles formed reduce.
• You can use other nuts as a filling like pistachios and hazelnuts.
• Make sure to immediately cover the Qatayef with a towel after removing them from the pan or it will turn dry and it will be hard to seal it.
• When the surface of the Qatayef no longer has raw batter remove it from the pan or it will get dryer and will get darker when frying.
• For the syrup and Ashta, mix the ingredients properly before turning on the heat.
• You can make the Qatayef bigger or smaller it depends on your taste.
• Instead of vanilla you can add orange blossom or rose water.