-
1
Make the syrup and let it cool
10 Mins
Gentle heat, about 100°C (212°F)
Put the 150g of sugar, the 120 ml of water and the lemon juice in a small pan. Bring to a gentle boil, simmer for 5 minutes until slightly thickened, then take off the heat and cool completely. Stir in the orange blossom water once the syrup is cool.
The syrup should coat a spoon thinly — boiled too long, it turns to toffee and will not soak in.
Done when: A clear, lightly thick syrup that smells of orange blossom.
-
2
Mix the batter and rest it
10 Mins + 30 Mins rest
Warm milk, about 37°C (98°F)
Stir the yeast and the 15g of sugar into the warm milk and rest for 10 minutes until foamy. Sift the flour, semolina, baking powder and salt into a large bowl, pour in the yeasted milk and the 250 ml of water, and whisk until smooth. Cover and rest for 30 minutes until the surface is bubbly.
The milk must feel just warm on your wrist — hotter than 43°C (110°F) kills the yeast and the pancakes will not bubble.
Done when: A smooth, pourable batter with bubbles across the surface.
-
3
Cook the pancakes on one side
12 Mins
Medium heat, about 160°C (320°F)
Heat a dry, non-stick pan over medium heat. Pour about 3 tablespoons of batter per pancake and cook for 2 to 3 minutes on one side only, until the top is covered in bubbles and looks dry, with a golden underside. Do not flip them. Lift the pancakes onto a tray, bubble-side up, and cover with a cloth so they stay soft enough to seal.
One side only is the rule: the bubbly top stays raw so the edges seal together when you pinch them.
Done when: Sixteen small pancakes, bubbly and dry on top, golden underneath.
-
4
Fill and seal the pancakes
10 Mins
Room temperature, about 20°C (68°F)
Mix the chopped walnuts with the 40g of sugar and the cinnamon. Put a spoonful of filling in the centre of each pancake, fold it in half, and pinch the edges firmly together from one end to the other until sealed. Work while the pancakes are still warm and soft.
Do not overfill — a spoonful is enough; too much filling bursts the seal in the hot oil.
Done when: Sixteen sealed half-moons with firmly pinched edges.
-
5
Fry until golden and crisp
8 Mins
Oil at 175°C (350°F)
Heat about 400 ml of oil in a deep pan to 175°C (350°F). Fry the qatayef in batches, 4 or 5 at a time, for 2 to 3 minutes, turning once, until deep golden and crisp all over. Lift them out with a slotted spoon and drain on a wire rack for 1 minute.
Keep the oil at temperature: too cool and the pancakes drink oil, too hot and they brown before the filling warms.
Done when: Deep golden, crisp half-moons, drained and hot.
-
6
Dip in syrup and sprinkle with pistachio
5 Mins
Room temperature, about 20°C (68°F)
Dip each hot qatayef briefly into the cooled syrup — 10 seconds is enough — then lift it out and set it on a plate. Sprinkle with the chopped pistachios and serve warm.
A brief dip is the secret: a long soak makes the shells soggy, while 10 seconds gives sweetness with the crispness kept.
Done when: Warm, glossy qatayef, crisp outside, sweet inside, with green pistachio on top.
auto_awesome Finishing Touches & Plating
Serve the qatayef warm from the syrup, sprinkled with pistachio, with mint tea — they are at their best in the first half hour, while the shells are still crisp.
Egypt
1h 15m
