Description
Qatayef Asafiri are delicate, stuffed semolina pancakes traditionally served during Ramadan. These fluffy one-sided pancakes are filled with a light, aromatic mascarpone cream, then dipped in finely ground pistachios and drizzled with fragrant orange blossom and rose water syrup. This recipe provides a perfect balance of creamy, floral, and nutty flavors in every bite.
Ingredients
Scale
Syrup
- 1/2 cup (100 grams) granulated sugar
- A squeeze of fresh lemon juice
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon rose water
- 1/4 cup water (for syrup)
Batter
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (40 grams) fine semolina flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon instant or quick-rise yeast
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground mahlab (optional)
- 1/4 teaspoon orange blossom water or rose water (optional)
- 1 1/4 cups plus 2 tablespoons water (to blend with dry ingredients)
Filling
- 1 cup (8 ounces) mascarpone cheese
- 1/2 cup (120 grams) heavy cream
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon rose water
Finishing
- 1/4 cup (about 1 ounce) finely ground unroasted, unsalted pistachios (preferably Turkish)
Instructions
- Prepare the syrup: In a small saucepan, combine granulated sugar, lemon juice, and 1/4 cup water. Bring to a boil over medium heat, then reduce heat and simmer until the syrup slightly thickens, about 5 minutes. Remove from heat and let cool completely. Once cooled, stir in 1/2 teaspoon each of orange blossom water and rose water for aromatic flavoring.
- Make the batter: In a blender or food processor, combine 1 1/4 cups plus 2 tablespoons water with all the batter ingredients: all-purpose flour, fine semolina, sugar, instant yeast, baking powder, baking soda, ground mahlab (if using), and orange blossom or rose water. Blend until the mixture is smooth and has a loose, creamy consistency similar to heavy cream. Allow the batter to rest for 15 minutes for optimal fermentation and texture.
- Prepare the filling: In a small bowl, combine mascarpone, heavy cream, confectioners’ sugar, and 1/2 teaspoon each of orange blossom water and rose water. Using a handheld electric mixer, whip the mixture until stiff peaks form. Refrigerate the whipped cream filling until ready to use to keep it firm.
- Cook the qatayef: Heat a medium nonstick skillet or griddle over medium heat. Stir the batter to ensure smoothness. Pour about 1 tablespoon of batter per pancake onto the skillet, fitting around 4 pancakes at once. Cook on one side only until the surface is covered with small bubbles and the top loses its shine, about 30 to 45 seconds. Avoid flipping. The base should turn a uniform golden color. Adjust heat as needed to avoid burning or uneven cooking. If bubbles are large and sparse, thin the batter by stirring in 1 tablespoon water.
- Cool and cover: Transfer each cooked pancake onto a tray lined with a dish towel, covering them with another towel to keep moist and warm while cooking the rest.
- Fill the qatayef: Fold each pancake into a half-moon shape with the bubbly side inward, pinching edges together halfway to seal. Use a teaspoon or piping bag to fill each pocket with the whipped mascarpone cream. Dip the exposed cream filling into finely ground pistachios to coat.
- Serve: Arrange the filled qatayef on a serving plate. These can be refrigerated for several hours covered with plastic wrap. Before serving, drizzle the prepared orange blossom and rose water syrup over the qatayef. Provide extra syrup for guests to add as desired.
Notes
- Ground mahlab is an optional aromatic spice used traditionally in Middle Eastern baking for a unique flavor. It can be omitted if unavailable.
- Cooking qatayef only on one side ensures a soft, pancake-like texture without becoming crispy or tough.
- Maintaining medium heat during cooking prevents burning and ensures even cooking of the delicate pancakes.
- Use fresh orange blossom and rose water to impart authentic floral aroma; available at Middle Eastern or specialty stores.
- Qatayef can be made ahead and refrigerated; add syrup just before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Qatayef Asafiri, semolina pancakes, stuffed pancakes, Middle Eastern dessert, Ramadan dessert, mascarpone filling, orange blossom syrup, rose water syrup
