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Qatayef (Arabian pancakes)

Qatayef (Arabian pancakes)
6–8 servings

granular dry yeast – 1 teaspoon;

sugar – 60 grams;

milk – 200 ml;

“Makfa” superior grade wheat flour – 130 grams;

baking powder – 1/2 teaspoon;

sesame oil – 2 tablespoons;

cream cheese – 400 grams;

chopped pistachios – 4 tablespoons;

raisins – 2 tablespoons;

butter – 50 grams;


40 minutes

Wheat flour

Additional properties For kids


1. Dissolve the yeast in a glass of warm water with sugar and leave to prepare for 10 minutes. Warm the milk and mix it with the yeast. Add flour, baking powder and a pinch salt. Mix and leave to rest for 10 minutes.

2. Heat sesame oil in a frying pan and bake pancakes with 12 cm diameter.

3. Fold each pancake in half and pinch the edges up to the middle to form a pocket.

4. Mix cream cheese, 2 tablespoons of pistachios, raisins and stuff the pancakes.

5. Put the pancakes into a baking dish, sprinkle with leftover pistachios and pour over with melted butter. Heat the oven to 200°C and bake the pancakes for 2–3 minutes. Serve immediately.

Cuisine Middle East cuisine
Dish type Desserts and Baking