You can call these middle eastern yeasted pancakes stuffed with goodness. During the holy month of Ramadan, they are served as a savory side dish or a sweet treat drenched in syrup. My favorite savory fillings for Qatayef are cheese with black olives and minced beef. As for the sweet ones, fresh cream (keshta) is by far my favorite.

Ingredients: (makes about 35 large ones)
250 g all-purpose flour (2 cups)
1/2 cup semolina (85 g)
1 tablespoon sugar + 1/2 teaspoon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon yeast
2 and 3/4 cups lukewarm water (660 ml)
1/4 teaspoon salt

Tips:
The batter can take less or more water depending on the type of flour.
After cooking each piece, it should be placed on a kitchen towel or cloth and covered with another towel/cloth while still hot to stay soft.
If the batter gets over fermented as shown in the video it will have large holes from both sides which is something that we don’t want to happen as it will make the filling go out through those holes when you fry it later. So if the batter become foamy and full of bubbles, pass it through a narrow strainer and couple of times until the batter is smooth with no air bubbles.

#ramadan #Qatayef #yeasted_pancakes

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