Kateyef bil Joz (Walnut Stuffed Pancakes) are Lacy Arabic pancakes filled with a mixture of walnuts and cinnamon sugar. Other
Qatayef, also spelled Atayef or Katayef, is a beloved Middle Eastern dessert and Even if you aren’t Middle Eastern, you will impress your guests with these! I have never, ever seen a Qatayef in the US outside of Ramadan. Every Ramadan I get excited at the thought of never ending Qatayef’s!
During the iftar exchanges or platefuls of food exchanges during fasting, my Palestinian neighbor (Fatema), who my kids call Teata or grandma sends me ones filled with nuts and some with cheese, between her and making a 35 minute drive each way to the Jerusalem Mediterranean Restaurant I probably eat Qatayef every other week during Ramadan.
But all that waiting in anticipation for someone to send some to me and making that drive only to find out they are sold out had me running to the kitchen to make these myself. Here is my recipe and next-door Grandma approved of the walnut filled Qatayef.
Ridiculously crunchy on the outside with fragrant cinnamon spiced walnuts in the middle and bursting with sticky, rose and lemon-scented syrupy sweetness with every bite.
In addition, the newest twist, Nutella or Kunafa pistachio chocolate. Because Why not.
Ingredients:
Lacy Pancakes:
1.5 cups all-purpose flour
1.5 cups fine semolina
½ teaspoon instant yeast
3.5 cups warm water (needs to resemble pancake batter)
2 tablespoons superfine white sugar
1 ¼ teaspoon baking powder
*oil for shallow frying, about a 1/2 cup
Walnut & Cinnamon Sugar filling:
2 cups toasted walnut pieces, finely chopped
2 tablespoons white sugar
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg powder
1 tablespoon Rose water (not Rose essence!)
Rose and Lemon Sugar Syrup
2 cups superfine organic sugar
1-cup water
1 tablespoon lemon juice
1-2 tablespoons Rose or Orange blossom water (optional) ( I did not use any)
Instructions:
Sugar Syrup:
Dissolve sugar in water in a heavy bottoms pan, bring to a boil over medium-low heat for 8-10 minutes, syrup should be thick enough to lightly coat the back of a spoon and the consistency should be like thick honey.
Add lemon juice and stir then turn off heat.
Add the Rose water or Orange blossom water
Walnut & Cinnamon Sugar filling:
Lightly toast the walnuts then using a sharp knife chop finely, you could pulse them for a few minutes in a processor but make sure you do not end up with a fine powder, you want small crunchy walnut bits.
Put the chopped walnut, cinnamon, nutmeg, sugar and rose water and toss together.
Lacy Pancakes:
In a blender jug, mix the flour, semolina, yeast and sugar.
Add the warm water and blend on a high speed for 4 minutes or until incorporated.
Add the baking powder and give it 1 more blitz.
Put batter aside for at least 20 minutes.
Heat a non-stick frying pan on medium heat.
Use a ¼ cup measure to drop mixture into pancakes approx. 3” to 3.5” circles (no need to spread by hand and dont move your hand in a circular motion). I fill it 3/4 up.
Within seconds the surface will be covered with bubbles that will pop as the pancake cooks (like a crumpet) it should take 3-4 minutes.
The pancakes are cooked only on one side so DO NOT FLIP!
As soon as the top is dry, remove and place it on a clean kitchen towel and cover with another towel (important to cover them or else they will dry out and crack).
Repeat with the rest of the batter.
Once all pancakes are cooked, take one pancake in your palm and place a teaspoon of the walnut filling in the middle and using your other hand starting from one end pinch the edges together to seal and form a crescent shaped filled pancake.
Do not overfill and pinch firmly so that they do not open up.
Once the pancakes are stuffed, heat some oil in a fry pan on medium heat.
Add the pancakes 3 or 4 at a time fry until golden brown about a minute or so, flipping sides so that both sides brown up.
Alternatively, try air-frying qatayef—they turn out beautifully! Simply arrange them in the air fryer, leaving a little space between each, spray with oil, and air fry at 400°F for 10–12 minutes until golden and crisp.
Drop them into room temperature or slightly warm sugar syrup for 10-15 seconds and place on a wire rack.
Serve topped with ground pistachios or walnuts.
And a pitcher full of sugar syrup on the side for those who like extra syrup.
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