← Nouns Cooking · Lebanese & Turkish

Ingredients

• 300 g sugar, for the syrup
• 180 ml water, for the syrup
• 1 tsp lemon juice
• 1 tbsp rose water or orange blossom water
• 150 g plain flour
• 80 g fine semolina
• 1 tbsp Sugar
• 1 tsp Baking powder
• ½ tsp instant yeast
• 1 pinch Salt
• 400 ml lukewarm water
• 150 g Walnuts, finely chopped
• 2 tbsp Sugar
• 1 tsp ground cinnamon
• 1 tbsp Desiccated coconut (optional)
• 40 g Butter, melted, for brushing

Method

1. Boil the sugar and water for the syrup for 8–10 min, add the lemon juice and rose water, and leave to cool completely.
2. Whisk all the batter ingredients until smooth. Cover and rest for 45 min until bubbly; it should be like thin pancake batter.
3. Heat a non-stick pan over medium heat (no oil). Pour 2 tbsp batter into 8–9 cm rounds and cook on one side only for 1–2 min, until the top is covered in holes and looks completely dry. Do not flip.
4. Lay the pancakes, cooked side down, on a clean tea towel and cover so they stay soft. Mix the walnuts, sugar, cinnamon and coconut.
5. Heat the oven to 200°C (400°F). Put a spoonful of filling on each pancake, fold into a half-moon and pinch the edges firmly to seal.
6. Arrange on a tray, brush with melted butter and bake for 12–15 min until golden and crisp. Dip the hot qatayef into the cool syrup and serve.

Tips

• Only the uncooked side seals; if the top is not fully set, the edges will not stick.
• For qatayef asafiri, fill unbaked ones with clotted cream and pistachios and serve without baking. Contains walnuts.

Sources

Written in our own words after cross-checking these recipes:

Falasteeni Foodie Unicorns in the Kitchen Chef in Disguise