🥞 Qatayef with Walnuts
Qatayef with walnuts are folded yeasted pancakes stuffed with chopped walnuts, sugar and cinnamon, sealed into half-moons and fried until crisp and golden. While still hot they are dipped in cool sugar syrup, so the shell turns crunchy-sweet around a warm, spiced nut filling. They are a staple sweet of Ramadan nights across the Levant and Egypt.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g flour
- 1 tsp instant yeast
- 1 tsp sugar
- 350 ml water
- 200 g walnuts, chopped
- 3 tbsp sugar
- 1 tsp ground cinnamon
- Oil for frying
- 200 ml sugar syrup, cooled
Method
- Whisk the flour, yeast, sugar and water into a smooth batter and rest 30 minutes.
- Cook rounds on a hot ungreased pan on one side only until the tops are dry; cool under a cloth.
- Mix the walnuts, sugar and cinnamon.
- Fill each pancake with a spoonful, fold into a half-moon and press the edges to seal.
- Fry in hot oil until golden, then dip straight into the cool syrup and drain.
How to make it lighter
- Bake them brushed with a little oil instead of deep-frying.
- Dip briefly in the syrup instead of soaking them.
- Treat one or two pieces as a portion and enjoy them with tea.
History
Qatayef appear in medieval Arabic cookbooks and have been associated with Ramadan for centuries. The walnut-filled, fried version is one of the most common styles in Syria, Lebanon, Palestine and Jordan today.
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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 →