Ramadan 2023; All About Qatayef, A Delectable Dessert From The Middle East

Qatayef is a traditional Middle-Eastern dessert that is typically enjoyed during the holy month of Ramadan but can be found year-round in many parts of the region. This delicious pastry is made from a simple batter of flour, yeast, sugar, and water that is cooked on a griddle or skillet to create a pancake- or crepe-like texture. Once the qatayef is cooked, it is typically filled with a sweet cheese or cream mixture, such as ricotta or cream cheese, and then either folded or rolled into a crescent or cylinder shape. The filled qatayef is then fried or baked and usually served drizzled with a simple syrup flavouring rose water or orange blossom water. Qatayef has a unique texture that is soft, spongy, and slightly chewy. The texture is achieved by folding the batter into a half-moon shape and then frying or baking it.

Qatayef can also be filled with chopped nuts, such as pistachios, almonds, or walnuts, and then fried or baked. Some variations include spices like cinnamon or cardamom for added flavour. In addition to being a popular dessert during Ramadan, qatayef is also commonly served during other special occasions and festivals throughout the year. It is often a favourite at weddings and other celebrations and is sometimes even sold on the streets by vendors during the summer months. While the history of qatayef is not entirely clear, it is widely believed to have originated in Egypt during the Fatimid Caliphate. Some sources suggest that qatayef was introduced to the region by the Ottomans during their reign in the 16th and 17th centuries. Despite all the speculation, qatayef has become a beloved dessert in the Middle East and has undergone many variations over the years. From sweet cheese to cream or nut filling, qatayef is a delectable and gratifying treat.

Qatayef is a combination of sweet and nutty flavours with a hint of floral aroma. The soft and spongy texture of the pastry is followed by the sweet and nutty taste of the filling, which is rounded off with the floral notes in the syrup, leaving a delightful aftertaste in your mouth. The batter is made with a blend of flour, semolina, yeast, sugar, and milk, which gives it a slightly sweet taste and a nutty flavour from the addition of semolina. The batter is then fried or baked to create a spongy and chewy texture that melts in your mouth.

qatayef/ pinterest.com

The filling of qatayef is where the dessert really shines. Depending on the variation, the filling can be made with cream cheese, sweetened ricotta cheese, or a mixture of nuts and spices. The syrup is usually flavoured with rose or orange blossom water, which gives it a distinct floral aroma and a delicate flavour that complements the sweetness of the batter.

Here's how you can make qatayef at home:

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon active dry yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 1/2 cups lukewarm water
• 1 cup ricotta cheese
• 1/4 cup sugar
• 1 teaspoon orange blossom water
• Vegetable oil for frying
• Simple syrup for serving

Method

• In a large mixing bowl, whisk together the flour, yeast, sugar, and salt.
• Gradually add the lukewarm water to the bowl, mixing until the batter is smooth and free of lumps.
• Cover the bowl with a clean kitchen towel and let the batter rest for 30 minutes.
• In a separate mixing bowl, combine the ricotta cheese, sugar, and orange blossom water, and mix well.
• Heat a non-stick pan over medium heat.
• Using a small ladle, pour about 2 tablespoons of the batter into the pan to form a small pancake.
• Cook the pancake until the edges start to dry and the surface is bubbly.
• Remove the pancake from the pan and place it on a plate.
• Repeat the process with the remaining batter until all the pancakes are cooked.
• Place about 1 tablespoon of the ricotta cheese mixture in the centre of each pancake.
• Fold the pancake in half and press the edges together to seal.
• Heat the vegetable oil in a deep-frying pan over medium heat.
• Fry the qatayef for 1-2 minutes on each side, or until golden brown.
• Remove the qatayef from the pan and place them on a paper towel to drain off any excess oil.
• Serve the qatayef warm, drizzled with simple syrup.