Qatayef Middle Eastern Pancakes Filled & Fried | EatMee Recipes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

ground nuts

🥗Healthier: toasted seeds

💰Cheaper: none

Seeds are often less expensive and nut-free.

rose water

🥗Healthier: orange blossom water

💰Cheaper: none

Orange blossom water offers a similar floral note.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a lower glycemic alternative.

Prepare the nut filling by placing whole almonds in a blender and pulse until crushed, then add cinnamon powder, granulated sugar, and rose water, mixing well.

Set the nut filling aside.

Heat milk in the microwave for about 30 seconds until warm.

In a mixing bowl, combine all-purpose flour, salt, granulated sugar, baking powder, instant yeast, and semolina, mixing until combined.

Pour in the warm milk and vanilla essence, whisking until a thick batter forms without lumps.

Cover the bowl with plastic wrap and let it rest for 20 minutes.

Prepare the syrup by adding water and white granulated sugar to a pot over medium-low heat, stirring until the sugar dissolves.

Once dissolved, increase the heat to high and bring to a boil, then reduce to low and simmer for 10 minutes until thickened, adding rose water at the end and allowing it to cool completely.

After 20 minutes, check the batter; if thick, add more warm milk until it reaches a pancake-like consistency.

Transfer the batter to a jug for easier pouring.

Heat a pan over medium-low heat and pour in some batter to form pancakes, cooking until air bubbles dry out without flipping them.

Remove the pancakes with a spatula and place them cooked side down on parchment paper, covering them to prevent drying out.

Fill each pancake with nut filling on the bubbly side, folding them into a half-moon shape and pinching the edges to seal.

Heat vegetable oil in a pan over medium heat and fry the filled pancakes for 2 minutes on each side until golden brown.

Remove from oil and drain on paper towels.

Soak the warm pancakes in syrup for 3 minutes on each side before plating and garnishing with more ground almond mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens