clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
atayef stuffed pancakes recipe

Qatayef (Atayef) Deep Fried Stuffed Pancakes

  • Author: Samara
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours
  • Yield: 20 1x
  • Diet: Vegetarian


Crispy, sweet, Arabic fried stuffed pancakes that are absolutely delicious. This recipe has two qatayef (atayef) stuffing options: cheese and nuts. 



Atayef Pancake

  • 1 1/2 cup all-purpose flour
  • 1/2 cup semolina
  • 2 cups warm water
  • 2 tbsp sugar
  • 1 tsp instant yeast 
  • 1 tsp baking powder 
  • 1-2 tbsp rosewater (optional)
  • 1/4 tsp salt

Nut Stuffing

  • 1/2 cup crushed walnuts
  • 2 tbsp sugar
  • 1 1/2 tsp cinnamon

Cheese Stuffing

  • 3/4 cup nabulsi, akkawi, shelal, or mozzarella cheese


  • 2/3 cup sugar
  • 2/3 cup water
  • 1 tbsp orange blossom water
  • 1 tsp fresh lemon juice


  1. Mix the dry ingredients together, then add the warm water and rose water. Mix until you get a consistency that's slightly runnier than pancake batter (you might need slightly more water).
  2. Cover the pancake batter with a towel and let it rest for an hour.
  3. Prepare the simple syrup by mixing all the ingredients in a pot, bring to a boil, and cook while mixing frequently until it thickens. Set aside to cool. 
  4. After your atayef batter has rested, heat a nonstick skillet or pan to medium heat. Scoop the batter using a measuring cup (1/4 cup) or ice cream scoop. Once the batter has bubbled and changed in color slightly, take the pancake off the stove and cover it with a towel. Repeat until the batter is finished. Do not flip the pancake!
  5. To make the walnut stuffing, mix the ingredients together, and chop or crush until you get a rough mixture. Scoop about 1 heaping teaspoon onto one half of the pancake, fold over, and pinch the sides together firmly with your fingers. 
  6. Do the same if you're filling them with cheese. 
  7. Heat the oil in a deep frying pan, test it out by dropping a tiny piece of dough into the oil. If it starts bubbling, the oil is hot enough. 
  8. Drop the qatayef in the oil, being careful not to overcrowd the pan. Fry until golden, then remove from the oil with a slotted spatula to a plate.
  9. Drizzle the simple sugar syrup on top. Serve immediately.


  1. When cooking the pancakes, make sure the side facing up is no longer shiny before taking it off the heat. Don't flip the pancakes.
  2. The pancakes can stick together, don't lay directly on top of each other.
  • Category: Dessert
  • Method: Frying
  • Cuisine: Middle Eastern


  • Serving Size: 1 stuffed pancake
  • Calories: 106 calories
  • Sugar: 10.1 g
  • Sodium: 0 mg
  • Fat: 2 g
  • Saturated Fat: 0.1 g
  • Unsaturated Fat: 1.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 20.5 g
  • Fiber: 0.6 g
  • Protein: 2.3 g
  • Cholesterol: 0 mg

Keywords: atayef, qatayef, stuffed pancakes, ramadan desserts, arabic desserts, fried pancakes, deep fried pancakes, deep fried arabic pancakes, middle eastern desserts, stuffed qatayef recipe, atayef recipe

Recipe Card powered byTasty Recipes