🥞 Qatayef Asafiri
Qatayef asafiri are small, soft pancakes cooked on one side only, then pinched into a half-open cone and filled with thick ashta cream. The open end is dipped in ground pistachio and the pancakes are drizzled with sugar syrup just before serving. They are spongy, creamy and fragrant, and are a favourite Ramadan sweet in Lebanon, Syria and Palestine.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g flour
- 100 g fine semolina
- 1 tsp instant yeast
- 1 tsp sugar
- 400 ml water
- 300 g ashta cream
- 40 g pistachios, finely ground
- 150 ml sugar syrup
Method
- Whisk the flour, semolina, yeast, sugar and water into a smooth batter and rest 30 minutes.
- Pour small rounds onto a hot ungreased pan and cook on one side only until the top is fully bubbled and dry.
- Cool the pancakes under a cloth.
- Fold each in half and pinch the edges halfway up to form a cone.
- Fill with ashta, dip the open side in pistachio and drizzle with syrup to serve.
How to make it lighter
- Make the pancakes small and limit yourself to two or three.
- Use a light drizzle of syrup instead of soaking them.
- Use just a thin line of pistachio on the cream, since nuts are calorie-dense.
History
Qatayef are mentioned in medieval Arabic cookbooks and have long been tied to Ramadan evenings. The asafiri style, named after the Arabic word for small birds because of its size, is a Levantine variant served fresh with cream rather than fried.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →