Qatayef is a popular dessert in Egypt during the month of Ramadan. It's stuffed with cheese, walnuts, or cream, then deep-fried and drizzled with a simple syrup.
This qatayef recipe can be made with shredded cheese or a cinnamon walnut stuffing. Shredded cheese options are: nabulsi, akkawi, shelal, or mozzarella. The walnut stuffins is made with crushed walnuts, cinnamon, and sugar.
Prepare the qatayef pancake batter by mixing the flour, sugar, baking powder, yeast, salt, and semolina. Add the warm water and rosewater. Allow the batter to rest for 45 minutes.
While the qatayef batter is resting, prepare the simple syrup. In a stovetop pot, bring the sugar, water, and lemon juice to a boil until it begins to thicken. Set aside to cool off.
Heat a nonstick skillet or pan to medium heat. Scoop the batter using a measuring cup (¼ cup) or ice cream scoop. Once the batter has bubbled and changed in color slightly, take the pancake off the stove. Do not flip the pancake!
Layer the pancakes delicately because they are fragile. Cover with a towel until the batter and pancakes are done.
If stuffing with the walnut cinnamon and sugar mixture, place the mixture on the top half of the pancake.
If stuffing with the shredded cheese, place the cheese on the top half of the pancake.
Fold over the pancake and pinch the sides together firmly with your fingers.
Fry the pancakes in oil. Flip until they are golden brown on both sides.
Drizzle with simple sugar syrup and some crushed pistachios.