Qatayef are stuffed Arabic pancakes with lots of varieties and fillings. Classic qatayef are stuffed, fried, and then drenched in simple syrup. This time I am showing you a different style of qatayef. Qatayef Asafiri stuffed with creamy ashta, dipped in crushed nuts and drizzled with honey or syrup. So tasty and delicious.
If you ask any Middle Eastern person what food comes to his/her mind when he/she hears the word Ramadan, the answer is one of two Qatayef or knafeh.
Ingredients:
- All-purpose
- flour and fine semolina flour as the main flour types for this recipe.
- Baking powder and yeast as leavening agents, plus sugar to activate the yeast.
- A batch of Ashta.
- Pistachios for garnishing.
How to make qatayef asafiri
- In a bowl, combine the dry ingredients well.
- Add water and mix until everything is well incorporated, cover and let it rest for 30 minutes. You can do this step in a blender.
- The batter should be runny and not thick like pancakes.
- In a skillet set over medium heat, pour 2 tablespoons batter.
- Cook until the batter has no visible wet spots you will notice bubbles forming on the surface. Do not flip.
- Check out images 5 and 6 for how your pancake will look like.
- Scoop about a teaspoon of the Ashta filling in the middle of the Qatayef.
- Pinch the edges together sealing them two-thirds of the way. Dip the open side into ground pistachios.
Qatayef Asafiri
Qatayef is sold everywhere in Egypt during Ramadan, it is like mini pancakes filled with all sorts of goodies. I usually serve it savory with soups on the Ramadan breakfast table and then sweet when it comes to dessert time. I am showing you a super easy Qatayef recipe with a handful of ingredients right from your pantry. An elegant recipe that is a feast by just looking at it... Qatayef Asafiri.
Qatayef is usually deep fried, but Qatayef Asafiri type is not fried after being filled with Ashta or cream and that's how it should be done. My mom though, used to make it, fry it then fill it as my late father did not like to eat Qatayef without being fried. Frying the Qatayef makes it crunchy and even more delicious.
Qatayef is also usually dunked in thick simple syrup, but this time I felt it does not need the excess sugar and we just ate it as is, I've made my Ashta with sugar so I will not need to use syrup or honey but this is of course up to you.
When you make Qatayef you need to work somehow fast so it will not get dry and at this point it will be very hard to seal and it might tear as well. So a side note keep your Qatayef covered until you finish the whole batter and also when you are stuffing them. These Qatayef should be consumed the same day as the Ashta will not hold fresh until the next day.
My kids love this recipe but I have one of them who does not like pistachios- poor thing 🙂 missing a lot - so he just have it with honey and Ashta, and I always get "you are the best mom" feedback from them.
Qatayef Asafiri
Ingredients
- 1 cup flour.
- 1 cup fine semolina
- 2 Tablespoon granulated sugar.
- 1 teaspoon baking powder.
- ½ teaspoon instant yeast.
- ¼ teaspoon salt.
- 2½ cups warm water.
- ¼ cup ground pistachios.
- Optional : simple syrup or honey for drizzling.
- A batch of Ashta
Instructions
- In a bowl, combine the dry ingredients well.
- Add water and mix until everything is well incorporated, cover and let it rest for 30 minutes.
- In a skillet set over medium heat, pour 2 tablespoons batter.
- Cook until the batter has no visible wet spots you will notice bubbles forming on the surface.Do not flip.
- Complete the batter and cover the cooked Qatayef so it will not get dry.
- Prepare the Ashta as directed in the above link.
- Scoop about a teaspoon of the Ashta filling in the middle of the Qatayef.
- Pinch the edges together sealing them two-thirds of the way. Dip the open side into ground pistachios.
- Arrange nicely in a serving dish and cover until time to serve.
- *You can also drizzle some thick simple syrup or honey over the Qatayef.
Video
Notes
Sign up and learn more about Mediterranean flavors
Time to show off!!
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Simi
Lovely!
Nadin
I have always had his dessert at family gatherings and never knew the name but you were lucky if you would get one at these over sized dinners. Now that I make them darn perfect thanks to Amira’s recipe, I can bring a tray of my own for future gatherings. Excellent.
Amira
Thank you Nadine so much for your sweet comment, I am happy you liked it.
Rosemary
I would love to use this bread wrap recipe to make a savoury filling, preferably vegan. Would you have any ideas ? I am impressed with the presentation.
Amira
Rosemary, I believe vegan samosa filling would work great here, vegan cheese mix, vegan sausage, onions and mushrooms.. etc. When I make savory version of qatayef, my favorite is always feta cheese mixed with dry mint and sometimes green onion.
Nancy Soranno
These look delicious and easy I will have to try to make them sometime.
Question, what type or grade of semolina is used?
Amira
Nancy let me just say these fall into the category of addictive food for me, so delicious. For the semolina, check out this resources page, it has a semolina link on amazon so you can take a closer look. Hope this will help, let me know if you need anymore assistance.
Dana
Used my own ishta recipe since I had some left over from a different dessert....the dough is easy and great! ❤️
Amira
This is great Dana, I am happy this recipe worked for you. Thanks.
Amanda
Made these for my Syrian friend yesterday and he could not believe it:). He says it reminds him of home. Thank you so much for the wonderful recipe.
Amira
This is great Amanda, expats are always happy with stuff that reminds them of home.. (sigh).. I am happy that your friend was happy.
Leena
No flour?
Amira
It is there Leena, first ingredient on top of the list right before the semolina.
Heather Alford
Very tasty sort of pancakes, I never tried qatayef before and this one was a happy incident.
Amira
That’s wonderful to hear Heather, thanks so much for the great feedback! I hope you'll try more of the recipes here and tell me what do you think.
Alice Sarazia
Very good and easy to make but you have to stuff it right away before it dries out.
Amira
Alice, than you for trying and rating the recipe I am happy you liked it.
Alaadin
I am so glad to find your website as I haven't got the chance to have Qatayef for over then 35 years since I left Egypt, my only question is: How to get it thick and how not to have it stick to the pan, do I use butter to grease up the pan ???
Please let me know.
Thanks
Amira
Alaadin, Thanks for your sweet comment I hope I am helping you re-create fond memories in the kitchen :). Qatayef should have a somehow runny batter and not be like pancakes, but if you find yours to be too runny may I suggest adding sifted flour by the tablespoon until you reach the consistency you are looking for. For sticking issues, try using a good non stick pan, if this is not available, you may want to wipe the pan with a piece of kitchen towel dabbed with a little oil/butter.Let me know how it went with you.
Alaadin
I've tried to do the best I can, but I think my mother was the best cook that I've ever known and I do appreciate your recipes for such a great dessert , but and however I think I have to pat the price to be so far away from the old main land, so I must confess that I failed to copy your method , and I think I have to continue leaving with the crappy american dessert stuff...
thank you for the support...I will not give up and I will try something much easier...Two eggs and a toast bread...may be...thanks a lot.
Alaadin
I meant to say : " I have to pay the price...my hand always faster than my mind..
Amira
Aladin, you got me really interested.... what is going wrong with it?. Let me try to help, ofcourse we will NEVER be like our moms, but at least we can try :).
Liz
Hello Amira!
I followed the recipe but clearly I did something wrong... the paste was heavy and the semolina took the taste of the flour. I need to impress my hubby... S.O.S.! Any tips? I added the water boiling...
Amira
Liz, the batter should not be thick at all, it should be as you can see it in the video above. Flours do vary so if the water amount is not enough then add more till you achieve the consistency you see there. Boiling water is a no no just warm, yeast is killed in boiling water so it will not form the bubbles you see and it will fall flat. I hope this will help. Please come back and tell me how it went and if you have any further questions.
Novellian
Amira,thank you for your quick response:)
Now, I have another question about "Ashta" how to make a great Ashta ???
Amira
Thank you Novellian for following, this is the Ashta recipe I've used here https://amiraspantry.com/phyllo-ashta-fingers/, I got it from a Lebanese friend. Many people make Ashta in many different ways, one of those ways is to first vinegar to milk on low-medium heat until it curdles, strain well, then dissolve cornstarch in milk over low heat and when it bubbles add the curds and beat ingredients well until it all forms a consistent mixture. I find this somehow time consuming , although it tastes super creamy and delicious. I'll also have a third recipe coming up this Ramadan which I find even easier :). Yessss, I am that lazy hehehehe.
Umm Hamza
Assalaamu Alaykum Amira,
I've always wanted to make qatayef but never have. They look delightful and delicious to serve during the Ramadan evenings. I tastes homemade knefah here in Algeria a few days ago and it was yummy alhamdu'lillah, so I'll definitely want to make that too. In shaa Allah
Amira
Have ablessed Ramadan my dear, I hope you'll like this recipe as well.
Gina Wane
Can't wait to try it! By the way, I made your Saffron/Cardamon Cake from Dubai, and my father who was a pastry chef for seventy years loved it! Thank you for your wonderful sharing of recipes. May God Bless you and your family.
Amira
Wow I am really flattered here 🙂 a pastry chef for 70 years loved my recipe!!! such an honor. Thanks Gina for letting me know. God bless you too and your amazing family.