Qatayef: Sweet Staple of Ramadan in Saudi Arabia

Qatayef, the deliciously sweet pastry, is a quintessential part of Ramadan in Saudi Arabia. Synonymous with the holy month, this traditional dessert holds a special place in the hearts of Saudis, embodying the spirit of sharing, generosity, and communal joy.

Taste of Tradition

Originating from the Arab world, Qatayef is a testament to the rich culinary heritage of the Middle East. This delightful treat is more than just a dessert; it is a cultural symbol that marks the holy month of Ramadan. In Saudi Arabia, families and friends gather to enjoy Qatayef after breaking their fast, making it a staple of Iftar tables across KSA.

Qatayef: Dessert for all Occasions

While Qatayef is particularly associated with Ramadan, its appeal transcends the holy month. Saudi weddings, family gatherings, and other celebrations often feature Qatayef, showcasing its enduring popularity. Moreover, culinary enthusiasts and chefs are experimenting with the traditional recipe, introducing innovative fillings and presentations that cater to contemporary tastes while preserving the essence of this timeless delicacy.

Recipe of Qatayef

Ingredients:

For the Batter:

– 1 cup all-purpose flour
– 1/2 cup fine semolina
– 2 tablespoons sugar
– 1 teaspoon instant yeast
– 1/2 teaspoon baking powder
– A pinch of salt
– 1 1/2 cups warm water
– 1 teaspoon orange blossom water or rose water (optional)

 For the Filling:

Traditional Walnut Filling:

– 1 cup finely chopped walnuts
– 1/4 cup sugar
– 1/2 teaspoon ground cinnamon
– A sprinkle of rose water

Sweet Cheese Filling:

– 1 cup akkawi cheese, ricotta, or any unsalted white cheese, soaked and desalted
– 1 tablespoon sugar (optional)
– A dash of orange blossom water or rose water

Syrup:

– 1 cup sugar
– 1/2 cup water
– 1 teaspoon lemon juice
– A splash of rose water or orange blossom water

Preparation:

 First Step: Make the Batter

Mix the flour, semolina, sugar, yeast, baking powder, and salt in a large bowl. Then, gradually add the warm water and orange blossom or rose water, whisking until the batter is smooth. After that, let the batter rest for about an hour, allowing the yeast to activate and the batter to bubble.

Second Step: Cook the Qatayef

Heat a non-stick pan over medium heat. Then, pour a small ladleful of batter into the pan. Cook until the surface is bubbly and the bottom is golden brown. Next, remove and set aside to cool. Remember, Qatayef are only cooked on one side.

Third Step: Prepare the Fillings

For the walnut filling, mix the chopped walnuts with sugar, cinnamon, and rose water. For the cheese filling, mix the cheese with sugar and a dash of rose or orange blossom water until smooth.

Fourth Step: Fill and Seal the Qatayef

Place a spoonful of any filling on the uncooked side of each Qatayef. Then, fold the pancake over the filling, pressing the edges together to seal and form a half-moon shape.

Fifth Step: Cook the Qatayef

The filled Qatayef can be either baked at 350°F (180°C) until crispy, approximately 10-15 minutes, or fried in shallow oil until golden brown.

Sixth Step: Prepare the Syrup

Combine sugar, water, and lemon juice in a saucepan over medium heat. Following this, bring to a boil, then simmer until slightly thickened. Add a splash of rose or orange blossom water for flavor. Let cool.

 Serving:

Serve the Qatayef warm or at room temperature, drizzled with the prepared syrup. Optionally, sprinkle with powdered sugar or chopped nuts for added texture and flavor.

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