Qatayef with Cheese: Fried Pancake Half-Moons with Melting Cheese and Syrup
Inspired by techniques from Serious Eats.
Yeasted pancakes folded around mild white cheese, crimped into half-moons, fried crisp and dipped in warm syrup.
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Method
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Equipment
- 2 mixing bowls
- whisk
- cling film
- small saucepan
- non-stick frying pan
- tea towel
- fork
- deep heavy saucepan
- frying thermometer
- slotted spoon
- wire rack with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 334 kcal |
| Protein | 11.5 g |
| Carbohydrate | 37.5 g |
| of which sugars | 20.4 g |
| of which free sugars | 20 g |
| Fat | 15.5 g |
| of which saturates | 6.9 g |
| Fibre | 0.7 g |
| Salt | 1 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Batter
- 100 g plain flour
- 30 g fine semolina
- 20 g caster sugar
- ½ tsp instant yeast
- 1 g fine sea salt or table salt a pinch
- 240 ml warm water
- ¼ tsp bicarbonate of soda
Cheese filling
- 250 g unsalted mozzarella or akkawi, finely chopped if using salty akkawi or nabulsi, soak 1.5 h in hot water, changing it once, then squeeze dry
Syrup
- 200 g caster sugar
- 120 ml water
- 1 tsp lemon juice
- 2 tbsp orange blossom water optional; not counted
Frying
- 1 l neutral frying oil (sunflower, rapeseed or vegetable) for about 4 cm depth
- 1
Mix the batter. Whisk the flour, semolina, sugar, yeast, salt and warm water until smooth. Cover and leave at room temperature for 1-1.5 h until foamy, with a watery ring around the edge; the yeast gives the pancakes their spongy, holey tops.
- 2
Make the syrup. Simmer the sugar and 120 ml water for 8 min until it lightly coats a spoon. Add the lemon juice and orange blossom water if using, and keep warm on the lowest heat.
- 3
Prepare the cheese. Pat the chopped cheese dry with kitchen paper. Removing surface moisture stops it steaming inside the pastry and forcing the seams open.
- 4
Cook the pancakes. Whisk the bicarbonate into the batter for a final lift. Heat a non-stick pan over medium-low heat without oil and pour in 2 tbsp portions so each spreads to about 10 cm. Cook on one side only for 1-2 min, until the top is dry and full of holes and the base golden, then keep under a tea towel. You should have 12.
- 5
Fill and seal. Spoon about 20 g filling onto the holey side of a pancake and fold it into a half-moon. Pinch the edges firmly together and crimp with a fork. A tight seal stops the filling leaking into the oil.
- 6
Fry until golden. Heat 4 cm of oil to 175 °C and fry 3-4 at a time for about 2 min, turning once, until deep golden and crisp. Frying in small batches keeps the oil hot so they do not turn greasy.
- 7
Dip in syrup. Drain briefly on the rack, then dip each one in the warm syrup for 30 s, turning to coat. Serve warm.
Storage
Best eaten straight after frying. Leftovers keep covered in the fridge for 1 day; reheat in a 180 °C (160 °C fan) oven for 8-10 min until piping hot.
