For the pancakes :
- 2 cups – all purpose flour
- 1 cup – semolina
- 3 cups – water
- 1/2 cup – warm milk
- 1 tsp – sugar
- 1 tsp – yeast
- 1 tsp – Baking Powder
- 1/4 tsp – Baking Soda
- pinch of salt
For the filling:
- Ricotta cheese\ Cream cheese
- Sweetened flaked coconut (optional)
- Orange Blossom Water – 2 drops
- Granulated sugar
For the garnish:
- Finely chopped pistachios
- Honey (Recommendation: Orange blossom or other fruit flower honey)
- Makes 20 – 30 qatayef
- 1. Make the batter – In a stand mixer or food processor, mix all the dry ingredients together. Pour in the warm milk and blend until smooth. Let the batter rest for 30 minutes.
- 2. Cook the pancakes – Preheat a wide non-stick pan or a griddle to medium to medium-high heat, as if you were making pancakes. Put some oil or melted butter on a paper towel and rub it around the pan to grease it very lightly. Pour in about two teaspoons of batter per pancake and let it spread naturally into a small circle.
Cook the pancakes until bubbles appear on the surface and remain there, such that the pancake looks spongy. Remove from the pan and let the pancakes cool completely.
Heat oil in a small kadai, pour a spoon full of batter into the oil and deep fry until they puff up and turns golden brown on both sides.
- 3. Prepare the filling –Start with about two cups of ricotta, half a cup of coconut, and one or two teaspoons of orange blossom water. The orange blossom water is a common flavoring in Arab and Desi desserts, but it can be an acquired taste if you’re not used to it. As for the sugar – it is to taste, but ideally qatayef filling should not be overly sweet. About one tablespoon to two cups of ricotta is probably enough.
- 4. Fill the qatayef: Take each round pancake in the palm of your hand and put about a teaspoon of filling into it on the spongy/soft side. Try to place the filling all down the middle in a cone shape, such that one part is thinner and one part is thicker. Starting from the thin side, pinch the pancake together at the top to seal. Seal it about half or three-fourths of the way – don’t close it all the way. Some ricotta should be poking out of the atayef on the open side, like the cream would in a canoli.
- 5. Garnish the qatayef – Place the finely chopped pistachios into a shallow bowl or plate. Carefully dip the exposed ricotta into the pistachios and place it on a serving platter. Drizzle the qatayef with honey.