Homemade Qatayef
No more bakery queues: this batter — flour with a little semolina, milk powder, yeast, baking powder and a pinch of soda — rests ten minutes and pours into perfectly bubbled qatayef, ready for a qishta-pistachio or chocolate filling.
Qatayef is a hallmark of Ramadan, and this homemade recipe gives you tender discs with the open pores that hold filling and syrup so well. A blend of flour and semolina with yeast creates the signature spongy texture, while each disc cooks on one side only so it stays foldable and ready to fill. Stuff them with qishta and pistachios or chocolate, as you like.
How to Prepare
Whisk all the dry ingredients together, then add the water and whisk into a smooth, pourable batter.
Rest the batter for 10 minutes until bubbles appear on the surface.
Heat a non-stick pan on medium and pour small rounds — cook on one side only until the surface is fully bubbled and dry.
Stack the qatayef under a towel so they stay soft.
Fill with qishta and fold half-open (dip the edge in pistachios), or seal fully around chocolate.
Serve fresh, or fry the sealed ones and dip in syrup.
The surface must be fully bubbled and dry before you lift it — half-bubbled qatayef will not seal when you pinch them.
Ingredient Swaps
• The qishta filling can be replaced with ground walnuts, sugar and cinnamon for a traditional flavour.
• If you prefer not to fry, bake the filled qatayef in the oven until golden.
• The semolina can be omitted by adding a little more flour while keeping the water amount.
Common Questions
Why are there no pores on the disc?
The batter may be too thick or the pan not hot enough; thin the batter slightly and adjust the heat.
Do I cook qatayef on both sides?
No, they cook on one side only until the surface dries and stays foldable.
How do I seal them tightly?
Press the edges firmly with your fingers right after filling while still soft.
Can I make the discs ahead?
Yes, cover them with a towel so they do not dry out and fill before serving.
When do I add the syrup?
For fried qatayef, dip them in cold syrup right after frying.
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