During the iftar exchanges or platefuls of food exchanges during fasting, my Palestinian neighbor (Fatema), who my kids call Teata or grandma sends me ones filled with nuts and some with cheese, between her and making a 35 minute drive each way to the Jerusalem Mediterranean Restaurant I probably eat Qatayef every other week during Ramadan.

But all that waiting in anticipation for someone to send some to me and making that drive only to find out they are sold out had me running to the kitchen to make these myself. Here is my recipe and next-door Grandma approved of the walnut filled Qatayef.  

Ridiculously crunchy on the outside with fragrant cinnamon spiced walnuts in the middle and bursting with sticky, rose and lemon-scented syrupy sweetness with every bite. 

In addition, the newest twist, Nutella or Kunafa pistachio chocolate. Because why not.

Ingredients:

Lacy Pancakes:

• 1.5 cups all-purpose flour
• 1.5 cups fine semolina
• ½ teaspoon instant yeast
• 3.5 cups warm water (needs to resemble pancake batter)
• 2 tablespoons superfine white sugar
• 1 ¼ teaspoon baking powder
• *oil for shallow frying, about a 1/2 cup

Walnut & Cinnamon Sugar filling:

• 2 cups toasted walnut pieces, finely chopped
• 2 tablespoons white sugar
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon nutmeg powder
• 1 tablespoon Rose water (not Rose essence!)

Rose and Lemon Sugar Syrup

• 2 cups superfine organic sugar
• 1-cup water
• 1 tablespoon lemon juice
• 1-2 tablespoons Rose or Orange blossom water (optional- I did not use any)

Instructions:

Sugar Syrup:

1. Dissolve sugar in water in a heavy bottoms pan, bring to a boil over medium-low heat for 8-10 minutes, syrup should be thick enough to lightly coat the back of a spoon and the consistency should be like thick honey.
   
   
2. Add lemon juice and stir then turn off heat.
   
   
3. Add the Rose water or Orange blossom water
   

Walnut & Cinnamon Sugar filling:  

1. Lightly toast the walnuts then using a sharp knife chop finely, you could pulse them for a few minutes in a processor but make sure you do not end up with a fine powder, you want small crunchy walnut bits.
   
   
2. Put the chopped walnut, cinnamon, nutmeg, sugar and rose water and toss together.

Lacy Pancakes:

1. In a blender jug, mix the flour, semolina, yeast and sugar.
   
   
2. Add the warm water and blend on a high speed for 4 minutes or until incorporated.
   
   
3. Add the baking powder and give it 1 more blitz.
   
   
4. Put batter aside for at least 20 minutes.
   
   
5. Heat a non-stick frying pan on medium heat.
   
   
6. Use a ¼ cup measure to drop mixture into pancakes approx. 3” to 3.5” circles (no need to spread by hand and dont move your hand in a circular motion). I fill it 3/4 up. 
   
   
7. Within seconds the surface will be covered with bubbles that will pop as the pancake cooks (like a crumpet) it should take 3-4 minutes.
   
   
8. The pancakes are cooked only on one side so DO NOT FLIP!
   
   
9. As soon as the top is dry, remove and place it on a clean kitchen towel and cover with another towel (important to cover them or else they will dry out and crack).
   
   
10. Repeat with the rest of the batter.

Folding Qatayef:

1. Once all pancakes are cooked, take one pancake in your palm and place a teaspoon of the walnut filling in the middle and using your other hand starting from one end pinch the edges together to seal and form a crescent shaped filled pancake.
   
   
2. Do not overfill  and pinch firmly so that they do not open up.
   
   
3. Once the pancakes are stuffed, heat some oil in a fry pan on medium heat.
   
   
4. Add the pancakes 3 or 4 at a time fry until golden brown about a minute or so, flipping sides so that both sides brown up.
   
5. Alternatively, try air-frying qatayef—they turn out beautifully! Simply arrange them in the air fryer, leaving a little space between each, spray with oil, and air fry at 400°F for 10–12 minutes until golden and crisp.
   
   
6. Drop them into room temperature or slightly warm sugar syrup for 10-15 seconds and place on a wire rack ( I perfer pouring the syrup on top of the qatayef)
   
   
7. Serve topped with ground pistachios or walnuts.
   
   
8. And a pitcher full of sugar syrup on the side for those who like extra syrup.
   

watch me make them here!

Notes:

Store leftover syrup in a glass jar in the refrigerator for a few weeks or use it up for iced tea or mocktails!

For Extra Crispiness: My neighbor Teata Fatima recommends the ration of flour to semolina to be 1:2 ( 1 cup flour to 2 cups Semolina)

Batter Consistency: It should be pourable but not too runny—similar to pancake batter. If too thick, add a bit more warm water.

Resting the Batter: Let it rest for 20 minutes for better texture and proper bubble formation.

Cooking Tips: Cook only on one side over medium heat until bubbles form and the surface dries out.

Thick batter: Most of the time I find as the batter rests between cooking, it will need to be thinned out. If your Qatayef forms bubbles that are sparse and far apart, the batter is too thick. It should be thinner than pancake batter but not runny. Gradually add warm water, a couple of tablespoons at a time, and test again until you achieve a consistency that creates small, uniform bubbles.

I use 1/4 cup measuring cup to make my qatayef. I fill it 3/4 up. 

Blender: I prefer making my Qatayef batter in a blender. Always start by adding the liquid ingredients first to ensure the dry ingredients don’t stick to the blades and blend evenly.

Baking Powder: For the best results, add the baking powder right before you start pouring the batter. This helps create small, uniform bubbles. Adding it too early can cause the batter to over-rise and affect the texture.

Sealing Qatayef: Press the edges firmly when folding to prevent leaks.

Frying vs. Air Frying: Fry in vegetable oil for a golden crispy finish or air fry at 400°F (190°C) for 10-12 mins for a lighter version.

Best Filling Combos: Walnut-cinnamon, pistachio-rosewater, Nutella-hazelnut or try the Kunafa pistachio chocolate for a twist!

Did you make this recipe?

I’d love to see! Tag me @spicymemsahib on Instagram.