Follow these steps for perfect results
water
flour
dried yeast
sugar
baking powder
salt
mixed nuts
chopped
shredded coconut
sugar
raisins
orange blossom water
cinnamon
Pulse the nuts in a mixer until roughly chopped.
Mix the chopped nuts with shredded coconut, sugar, raisins, orange blossom water, and cinnamon to create the filling.
Prepare the pancake batter by combining water, flour, dried yeast, sugar, baking powder, and salt.
Preheat a frying pan and lightly oil it with a cotton pad.
Pour small amounts of batter (about 8 cm or 3 inches in diameter) into the hot pan to form small pancakes.
Cook the pancakes on one side only until the top sets and small holes appear.
Remove the pancakes from the pan and place a teaspoonful of the filling in the center of the uncooked side (the side with holes).
Pinch the pancake edges around the filling to form a half-circle dumpling shape.
Fry the filled dumplings in oil until golden brown and crunchy, ensuring the oil is not too hot to prevent burning.
Dip the fried dumplings in warm syrup before serving.
Expert advice for the best results
Ensure the oil is at the right temperature to prevent burning.
Serve immediately after dipping in syrup for the best texture.
Adjust the amount of sugar in the filling to your preference.
Everything you need to know before you start
15 minutes
The filling can be prepared in advance.
Arrange the Qatayif on a plate and drizzle with extra syrup. Garnish with chopped nuts.
Serve warm with a cup of Arabic coffee.
Offer alongside other Middle Eastern desserts.
Its bitterness complements the sweetness.
Discover the story behind this recipe
Traditional dessert served during Ramadan and other special occasions.
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