Qatayef (Katayef) Recipe; Folded Pancakes with Nuts

Tap an ingredient or step to check it off.

1. 1Step 1: In a sauce pan over medium heat, add syrup ingredients, stir a little then let it boil.
2. 2Step 2: When it boils, reduce heat and simmer for 10-15 minutes.
3. 3Step 3: Turn heat off and let it cool down to room temperature, it will thicken as it cools down.
4. 4Step 4: In a deep bowl, combine first 6 ingredients, add water and mix well.
5. 5Step 5: Cover and let it set for 30 minutes.
6. 6Step 6: Stir the batter a bit to check consistency if it is too thick then add a tablespoon of water. Batter should be thinner than pancake and not lumpy.
7. 7Step 7: Heat a griddle or a pan and scoop about 2 Tablespoons of the batter.
8. 8Step 8: The batter will bubble at the surface and cooks, do not flip.
9. 9Step 9: When the surface is no longer wet and it is golden brown, remove from heat.
10. 10Step 10: Arrange qatayef bubble side up on a baking sheet and cover with a towel. Set aside until you are finished with the rest of the batter.
11. 11Step 11: Continue until you finish all the batter.
12. 12Step 12: Hold the pancakes bubble side up, fill with little over a teaspoon of the nut mixture. Do not overfill as it will not close or tear and crack.
13. 13Step 13: Fold pancakes in half and pinch the sides to firmly close.
14. 14Step 14: Heat oil for deep frying over medium heat.
15. 15Step 15: For a crispy golden qatayef, fry for like 3 minutes on each side until they are dark golden brown. If you want a softer qatayef, fry them until they are just light golden brown.
16. 16Step 16: Take them out of oil place on a paper towel for 5-15 seconds then quickly dip them in the cooled syrup while they are still hot. Toss to cover with syrup.
17. 17Step 17: Take qatayef out and let them drip in a colander. The more you leave qatayef in the syrup, the more syrup it will soak and then it will become softer.