Enjoy the most successful Qatayef dough recipe perfected over 28 years. This traditional Middle Eastern pastry dough is the base for delicious fillings like walnut or cheese. Follow the steps for a perfect texture, and don't forget to use a heavy, non-stick pan for the best results.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 45 min | Servings 10 | Serving Size 1 piece (50g) | Est. Calories 177 per serving |
Carbs 40.5g (15%) | Protein 4g (8%) | Fats 0.3g | Daily Diet 2000 cal (9%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
water
2 cup
warm
sugar
2 tbsp
semolina
0.5 cup
fine
cornstarch
2 tbsp
all-purpose flour
1.13 cup
baking powder
1¼ tbsp
rose water
1 tsp
vanilla extract
1 tsp
water
2 cup
warm
sugar
2 tbsp
semolina
0.5 cup
fine
cornstarch
2 tbsp
all-purpose flour
1.13 cup
baking powder
1¼ tbsp
rose water
1 tsp
vanilla extract
1 tsp
Combine warm water, sugar, semolina, cornstarch, flour, baking powder, rose water, and vanilla extract in a blender. Blend until smooth.
Let the batter rest for 10 minutes to allow the semolina to soften.
Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan. Cook until bubbles form and the surface is set.
Remove the Qatayef from the pan and place on a towel to prevent drying. Repeat with remaining batter.
Fill with desired filling such as walnuts or sweet cheese, fold, and seal the edges.
