Indulge in the rich flavors of Qatayef, a beloved Palestinian dessert filled with sweet cheese and nuts, perfect for celebrating Ramadan. Store leftover Qatayef in an airtight container in the fridge for up to 3 days. Reheat before serving.
In a large mixing bowl, combine the flour, sugar, yeast, and baking powder. Gradually add the water and milk while whisking until you achieve a smooth batter. Cover the bowl with a clean cloth and let it rest for 30 minutes.
In a bowl, mix the ricotta cheese, crushed walnuts, sugar, and cinnamon until well combined. Set aside.
In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and let it simmer for 10 minutes. Remove from heat and stir in orange blossom water. Let it cool.
Heat a non-stick skillet over medium heat. Pour about 1/4 cup of the batter into the skillet, forming a small pancake. Cook until bubbles form on the surface, about 2-3 minutes. Do not flip. Remove from heat and cover with a clean cloth to keep warm.
Take one cooked pancake and place about 1 tablespoon of the filling in the center. Fold the pancake in half and pinch the edges to seal tightly. Repeat with the remaining batter and filling.
In a deep frying pan, heat vegetable oil over medium heat. Fry the stuffed Qatayef until golden brown on both sides, about 3-4 minutes. Remove and drain on paper towels.
Drizzle the cooled sugar syrup over the fried Qatayef and serve warm, garnished with additional crushed nuts if desired.
Store leftover Qatayef in an airtight container in the fridge for up to 3 days. Reheat before serving.
0 servings
2 pieces
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.