Qatayef with Walnuts: Fried Pancake Half-Moons with Cinnamon Walnut Filling
Inspired by techniques from Serious Eats.
Yeasted pancakes stuffed with cinnamon walnuts and golden raisins, sealed into half-moons, fried 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 | 370 kcal |
| Protein | 5.8 g |
| Carbohydrate | 49.3 g |
| of which sugars | 29.1 g |
| of which free sugars | 24.1 g |
| Fat | 18.3 g |
| of which saturates | 1.6 g |
| Fibre | 2.6 g |
| Salt | 0.27 g |
Protein per 100 kcal
1.6 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
Walnut filling
- 120 g walnuts, finely chopped
- 40 g golden raisins, chopped
- 25 g caster sugar
- 1½ tsp ground cinnamon
- 1 tbsp orange blossom water or water to bind; not counted
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
Start the batter. Stir the flour, semolina, sugar, yeast and salt together, then whisk in the warm water until no lumps remain. Leave covered for 1-1.5 h; it is ready once frothy and a thin layer of liquid has gathered at the edge, showing the yeast is active.
- 2
Prepare the syrup. Bring the sugar and 120 ml water to a simmer and cook for 8 min, until a spoon dipped in it comes out lightly glazed. Off the heat, add the lemon juice and orange blossom water if using; set it over the lowest flame so it stays warm.
- 3
Mix the filling. Combine the walnuts, raisins, sugar, cinnamon and the tablespoon of orange blossom water or water. Press a little together; it should just clump, which keeps it neat inside the pancakes.
- 4
Make 12 pancakes. Just before cooking, whisk in the bicarbonate. Use a dry non-stick pan over medium-low heat and add 2 tbsp of batter at a time, letting each spread to roughly 10 cm. Leave them unturned for 1-2 min until the surface has set with lots of small holes and the underside is golden, then stack under a tea towel.
- 5
Shape the half-moons. Put roughly 20 g of the walnut mix on the bubbly side of each pancake, fold over and press the edges together hard before crimping with a fork. Any gap lets oil in and the filling out.
- 6
Fry in batches. Bring 4 cm of oil to 175 °C. Cook 3-4 pieces at once for around 2 min, flipping halfway, until crisp and a deep golden brown; small batches keep the temperature steady and the pastry dry.
- 7
Soak briefly. Let them drip for a moment on the rack, then turn each in the warm syrup for 30 s. Serve warm or at room temperature.
Storage
Keep in an airtight container at room temperature for up to 2 days. Warm in a 180 °C (160 °C fan) oven for 5-8 min to crisp them again.
