Qatayef (Stuffed Middle Eastern Pancakes)

Qatayef are small, spongy pancakes cooked on one side only, then folded around a sweet filling and either fried or baked until crisp. They’re a Ramadan favorite across the Levant, and the walnut-and-cinnamon version is the easiest place to start.

Ingredients

For the pancakes

• 1 cup all-purpose flour
• 1 tablespoon semolina
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 1/4 cups warm water

For the filling and syrup

• 1 cup chopped walnuts
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1 cup sugar
• 1/2 cup water
• 1 teaspoon lemon juice
• 1 tablespoon orange blossom water
• Neutral oil, for frying

Instructions

1. Make the batter
   Whisk together the flour, semolina, yeast, sugar, baking powder, and salt. Whisk in the warm water until smooth. Cover and let rest for 30-45 minutes, until bubbly.
2. Make the syrup
   While the batter rests, simmer the sugar, water, and lemon juice for 8-10 minutes until slightly thickened. Stir in the orange blossom water and let cool.
3. Cook the pancakes
   Heat a nonstick pan over medium heat. Pour small circles of batter, about 3 inches wide, and cook on one side only until bubbles form and the top is set and dry, 2-3 minutes. Do not flip. Transfer to a plate, cooked side down, and cover with a towel.
4. Fill and seal
   Mix the walnuts, sugar, and cinnamon for the filling. Place a spoonful in the center of each pancake’s cooked side, fold in half, and pinch the edges firmly to seal into a half-moon.
5. Fry and serve
   Heat oil to 350°F and fry the qatayef in batches until golden, about 2 minutes per side. Drain and dip immediately into the cooled syrup before serving warm.

Qatayef freeze well unfilled, so it’s worth making a double batch of pancakes to have on hand.