Qatayef Asafiri (Stuffed Semolina Pancakes)

By Reem Kassis

Updated April 13, 2022

Qatayef Asafiri (Stuffed Semolina Pancakes)
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
45 minutes
Rating
4(391)
Comments
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Qatayef are synonymous with Ramadan. It is during this month that bakeries start making the pastry for these stuffed pancakes, and the lines spill into the street as people wait their turn to buy them. Golden underneath and speckled with bubbles on top, qatayef are cooked only on one side. They can be large or small. The large ones are normally stuffed with nuts or cheese and folded over, then fried or baked, and drenched in sugar syrup. The small ones, called qatayef asafiri (or little bird qatayef), are stuffed with a creamy filling, only half closed, then dipped in pistachio and drizzled with thick, faintly floral sugar syrup. The batter is very simple; the key is to make sure it is the right consistency, like that of heavy cream.

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Ingredients

Yield:About 30 pieces

    For the Syrup

    • ½cup/100 grams granulated sugar
    • A squeeze of fresh lemon juice
    • 1teaspoon orange blossom water or rose water, or a combination

    For the Batter

    • 1cup/125 grams all-purpose flour
    • ¼cup/40 grams fine semolina flour
    • 1tablespoon granulated sugar
    • ½teaspoon instant or quick-rise yeast
    • ½teaspoon baking powder
    • ¼teaspoon baking soda
    • ¼teaspoon ground mahlab (optional, see Tip)
    • ¼teaspoon orange blossom water or rose water (optional)

    For the Filling

    • 1cup/8 ounces mascarpone
    • ½cup/120 grams heavy cream
    • 3tablespoons confectioners’ sugar
    • 1teaspoon orange blossom water or rose water, or a combination
    • ¼cup/about 1 ounce finely ground unroasted, unsalted pistachios, preferably Turkish, for finishing
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)

83 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 1 gram protein; 46 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the syrup: In a small saucepan, combine the sugar, lemon juice and ¼ cup water. Bring to a boil over medium heat. Lower heat and simmer until slightly thickened, about 5 minutes. Set aside to cool completely, then stir in ½ teaspoon orange blossom water and ½ teaspoon rose water.

  2. Step 2

    Make the batter: Add 1¼ cups plus 2 tablespoons water to a blender or food processor. Add all the batter ingredients and process until smooth. The batter should be quite loose, similar to heavy cream in consistency. Set aside to rest for 15 minutes.

  3. Step 3

    Meanwhile, prepare the filling: Place the mascarpone, heavy cream, confectioners’ sugar, ½ teaspoon orange blossom water and ½ teaspoon rose water in a small bowl. Use a handheld electric mixer to whip into stiff peaks. Refrigerate until ready to use.

  4. Step 4

    Cook the qatayef: Place a medium nonstick skillet or griddle over medium heat until hot. Mix the batter to ensure it is smooth, then pour separate 1-tablespoon portions of batter into the pan, fitting about 4 circles. Cook qatayef until the entire surface is covered in small bubbles and the center loses its sheen, about 30 to 45 seconds. (You might be able to cook off more at a time once you’ve determined the right temperature and consistency of the batter.) If the bubbles are large and sparse, then your batter is too thick; stir 1 tablespoon of water into the batter to thin. Qatayef cook only on one side; the base should be uniformly golden and the top covered in small bubbles. If the disks brown too quickly — or unevenly — underneath before the batter loses its sheen on top, lower the heat slightly.

  5. Step 5

    Transfer each cooked qatayef to a large tray lined with a dish towel and cover with another dish towel while you cook the remaining batter.

  6. Step 6

    Fill the qatayef: Fold each into a half-moon, bubble side on the inside, and pinch to seal the edges together halfway. Using a teaspoon or a piping bag, fill the opening with the cream, then dip the exposed cream filling into the ground pistachios.

  7. Step 7

    Arrange the filled qatayef on a serving platter. These can be covered in plastic wrap and refrigerated for several hours until ready to serve. To serve, drizzle the cooled syrup over the qatayef and offer guests more syrup to add to their individual plates, if they choose.

Tip
  • Mahlab, the kernel found inside the pit of a cherry, adds a floral and nutty aroma to sweets and gives Arabic cheese its distinct flavor. It is available whole or ground from Middle Eastern grocery stores, but goes rancid quickly, so buy it whole and grind it as needed, storing the rest in the freezer until needed.

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Ratings

4 out of 5
391 user ratings
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Comments

Ellen Tabor

The Arabs had an enormous influence over the cuisine of Sicily, where the cannolo as such was invented, so your observation is on point. The Sicilians added chocolate from Mexico to the cannolo batter and deep fried the shells, and then added bitter orange rind to the cream but recipes evolve and it's likely that there was cross-pollination. There are so many Arab traces in Sicilian cooking (eggplant, pine nuts, almonds...) so why not this one?

Paul

My Sicilian grandmother made enclosed versions of this, circles filled, folded in half, and pinched closed like a ravioli. She’d then fry them and drizzle them with syrup. The filling was sweetened ricotta. All war would end forever if we just sat down and ate with each other.

Kim

Since seeing the photo months ago I’ve thought about making them and finally did. I splurged on orange and rose waters from America’s test kitchen and let me say this is an amazing recipe. Not hard since the directions (ie bubble size) are very good. If anything I’d add more of the florals as they were very subtle. It was our neighbor’s 7th HBD; we subbed sprinkles for nuts on a few. Absolutely stunning and delicately delicious.

Sandra Levy

I’ve had these before but deep fried. Filled also with pistachio and walnnuts. They are incredible.

Kari

Warning - The kernels inside cherry pits are not safe to eat because they contain amygdalin, a compound that converts into cyanide when chewed, crushed, or digested. So please don't follow the tip at the end of this recipe. No amount of cyanide is safe!

Mel

So hundreds of years of Middle Eastern, Turkish and Greek people using a pinch of mahlehb/mahlepi on their special occasion dishes is suddenly unsafe. Got it.

Corinne

@Kari The amount is so small as to be of no danger. Besides the processing of the pits alleviates most of the potententcy. No , this does not mean chow down an entire but tiny bottle of mahleb, but then no one with two brain cells that function would ever do that. Think of it like nutmeg, which in large quantities is also quite toxic as well as hallucinogenic. I have eaten mahleb for decades as have millions of others who are still with us, with no issues: it is a lovely and unique seasoning.

Ellen R.

A beautiful photo

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