#qatayef #ramadan #ramadan2020
In this video I will be showing you how to make a fail proof Qatayef recipe !
Ingredients :
For the dough
1 cup all purpose flour
1 tbsp baking powder
2 cups of semolina
1/2 tbsp active dry yeast
1/4 tsp baking soda
2 tbsp sugar
3.75 -4 cups warm water ( not hot just warm )
First let dough rest for 30 minutes if it rises and bubbles it’s ready if it still didn’t rise and bubble let rest for another 30 minutes and check on it every 15 minutes
Syrup
3 cups sugar
2 cups water
1 slice lemon
Cheese stuffing:
1.5 cups mozzarella cheese
1.5 pounds best Spanish cheese or sweet cheese
Black seeds
Walnut stuffing:
3/4 cups walnuts
1/4 cup sugar
1/4 cup fine coconut flakes ( macaroon coconut)
1 tsp cinnamon
25 Comments
This recipe was pretty decent for me. I followed the instructions except added mahlab spice because I like the flavor. I would make it again as I live in high altitude and Qatayef is hit or miss here when it comes to batter recipes. I also Omit any blossom water. Since I’m in 5,280 feet above sea level, it’s recommended to leave the batter to rest after blending for no more than 14 minutes. I left Mine for 20 minutes Vs one hour and it was too much. Also, it makes a pretty decent amount and Since I’m busy working, I was Able to freeze the extra cheese stuffed Katayefs that I made. I’m going to use this recipe again, but only let the batter rest for 12 minutes next time and see if it turns out better. Thanks for sharing.
Tried it in Israel! Delicious! Love Israel! Shaloom!
Look so delicious.
Do we serve it immediately, or can we eat once its cooled down completely?
how long can I keep it in the fridge if I make it for a party
as I'd have to make a lot
Great recipe to follow ,,, Thank you for all the ingredients ,, Have a nice day, Tom
Great presentation! Well done! Quite descriptive and articulate! Easy instructions! THANK YOU 🙂
What other cheese can be used instead of sweet one. I can't find it where I live TIA
Amazing recipe! Can you help me with one thing? Mine didn’t come out crispy but super soft instead
This is a fantastic recipe! I just tried it today, thank you!
💜💜🌙
These were absolutely delicious! Thank you so much for sharing! Everyone loved them xxx
what oil did u use to fry
Salaam. No idea where to buy this best Spanish cheese! 😭
Thank you for the recipe. Maybe I made these too small but there were millions of them.(40ish?) For 7 people it took two sittings to finish them all. Some maybe want to half the recipe.
What is sweet cheese? What can I substitute with?
Will coarse semolina work well for this?
I really felt the need to comment and say I’ve tried over 50 recipes and this recipe is the only fool proof Aatayef recipe that actually works!!! Thank you for sharing!
U forgot to add 2 tbs sugar to the cheese stuffing recipe :p & u mentioned 1 hour for the dough in video but u wrote 30mins here :p
Hehe just incase it doesnt confuse neone cause i got confused 🙈
But thankyou for this wonderful easy recipe im trying it now. 🙂
Very very nice 👍
Perfect recipe! I made this yesterday and my family tore it up in one night 😄 Thanks for the amazing recipe!!
I trying to make it right but they won’t stick together?? I have a hard time doing that can you give me a tip cause like they dryed and won’t close thanks girls
They are wonderful without frying as well.
My ones broke 🙁 and also didn’t seal properly so when frying the cheese oozed out took agess🥺
Thank you so much ! I used your recipe exactly like you said and I was amazed at how beautiful they came out .
Do you have to
Wash the cheese if I get the cheese from
An Arabic store ( the sweet version)