Atayef: the Middle Eastern pancake – La Cucina Italiana – Italian Cuisine

A dessert for those who love sweets … sweets! And for those who love to experiment even beyond the Italian tradition

qatayef, but also Katayef, call as you like these similar to Middle Eastern pancakes because it seems to be the same thing. Two different names, but the same recipe. These are bundles with a dough similar to that of the Pancake, but be prepared with brewer's yeast and without eggs.
They are stuffed with fresh cheese, walnuts and almonds and then fried in butter.
The thing that makes them even more gluttonous is the bath in sugar or honey syrup.
Needless to say, they are the end of the world!


The Qatayef recipe


For the dough
200 g of flour, 2 tablespoons of flour, 5 g of brewer's yeast powder, 300 ml of water, 15 g of sugar, 30 ml of seed oil, salt

For the filling
100 g of cottage cheese, 75 g of walnuts, 50 g of soft dates, a pinch of salt, butter for frying

For the syrup
250 g of sugar, 250 ml of water


Dissolve the yeast in the water and then add the sugar and two tablespoons of flour.
Leave the mixture to rest for 10 minutes and when bubbles have formed on the surface, add the rest of the flour, oil and salt and mix well.
Cover the bowl with cling film and let it rise for two hours.
Heat a non-stick pan with a piece of butter and slowly pour the mixture, just like you do to prepare pancakes.
Cook them only on one side, until bubbles appear on the surface.
As you go on cooking, put the pancakes aside and cover them so they don't dry out.
Meanwhile, prepare the filling by whipping the ricotta, walnuts and pitted dates.
Stuff the pancakes on the raw side and fold in half, pressing well on the edges to seal the pasta, or leave only one end open. You can use some water to help you.
Fry the qatayefs on both sides in hot butter and serve with honey syrup or hot sugar.
To prepare the syrup, dissolve the sugar or honey in the water in a saucepan over low heat. It must not caramelize.
They should be eaten immediately, still warm.

Cooking in the oven

If you don't want to fry the Qatayefs, brush them with melted butter or vegetable oil and place them on a baking tray lined with parchment paper.
Bake in a preheated oven at 200 ° for about 20 minutes, or at least until they become golden.

Some variations

The syrup can be flavored with orange and lemon blossom water if you want a tastier and more fragrant dessert.
The filling can also be done only dried fruit with the addition of coconut flour if you don't like ricotta or if you want a vegan version, and in this case use the coconut butter or oil for frying.

This recipe has already been read 12 times!

Proudly powered by WordPress