Egyptian Qatayef with Sweetened Cheese, Nuts, or Banana Filling

Qatayef (or Katayef, or Atayef) is an Arabic dessert dumpling filled either with a nut mixture or a sweetened cheese. It’s is a special treat that provides an energy boost after a day of fasting, typically made for the month of Ramadan. Kariman Allam, a Morrisville, NC resident originally from Egypt, takes a spin on the classic recipe with a banana mixture to stuff inside these bubbly wonders. Because of the yeast in the batter, the oil fries both the outside and the filling inside the dumpling. Post-fry, the dumplings take a swim in simple syrup and every nook and cranny is soaked with the right amount of sweetness. A hot griddle is ideal for this recipe, but if you don’t have one you can cook the batter in smaller batches in a frying pan.

To see Kariman make her Egyptian qatayef and hear her story, go here.

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Egyptian Qatayef with Sweetened Cheese, Nuts, or Banana Filling

Qatayef Ingredients

Simple Syrup

• 3 cups sugar
• 3 cups water
• Juice of 1 lime

Qatayef Dough

• 2 cups of sifted flour
• 2 teaspoons of powdered milk
• Pinch of powdered vanilla
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 2 ½ cups warm tap water, separated
• Canola Oil (for frying)

Cheese Filling

• ½  cup ricotta cheese
• 1 tablespoon of mozzarella cheese
• 1 tablespoon of sugar
• Pinch of powdered vanilla

Nut Filling

• 1 cup almond slivers
• 1 cup hazelnuts
• 1 cup walnuts
• 4 heaping tablespoon of pine nuts
• ¼ cup unsweetened coconut shreds
• ¼ cup golden raisins
• Pinch powdered vanilla

Banana Filling

• ¼ of the cheese mixture
• ½ of a banana

Qatayef Directions

Simple Syrup

1. Combine the sugar and water in a pot and bring to a boil over high heat. Once the syrup is at a rolling boil, squeeze the lime into the mixture.
2. Continue boiling until mixture starts to thicken to the consistency of syrup.
3. Remove from heat and let cool.

This makes more than you’ll need: store the extra simple syrup and reuse for a second round at the end of cooking.

Dough

1. Stir together 2 cups of warm tap water with active dry yeast and sugar. Combine well to be sure all the yeast is wet. Sit for 5 minutes while you mix dry ingredients.
2. Sift 2 cups of flour. Whisk in powdered milk and vanilla powder.
3. When yeast thickens and you start to see small bubbles forming, mix wet ingredients with dry ingredients. Rinse out your bowl of wet ingredients with a ½ cup of warm water to get all the yeast out. Add this to the mixture and whisk together until just combined. You will start to notice more bubbles-- you’re on the right track!
4. Place mixture in a dark place for 30 minutes to let the batter rise.
5. Grease your griddle and set to medium high heat.
6. Pour ¼ cup of batter onto griddle and cook until the moisture on the top dries up. Only cook on one side. Do not flip. Remove from griddle and let cool. Repeat this step until you have used all of your batter.

Nut Filling

1. Toast the almond slivers, hazelnuts, and walnuts over medium heat, stirring often to prevent burning. Once the nuts have a nice golden hue and are aromatic, remove from heat and let them cool.
2. Add the nut mixture to a food processor to chop. Do not over process, you should have a coarse texture with chunks throughout.
3. Add the pine nuts, coconut, golden raisins, and powdered vanilla to the nut mixture. Stir to combine.

Store the extra nut mixture and use for a second round of qatayef.

Cheese Filling

1. Combine all the ingredients and stir to combine. Refrigerate until you are ready to fill the dough.

Fills about 6 qatayef.

Banana Filling

1. Combine ingredients together while mashing the banana.

Fills about 6 qatayef.

 Assembly and Frying 

1. Take a qatayef shell and fill with about a tablespoon of filling on the uncooked side of the dough.
2. Carefully fold over and pinch the edges together, careful to not squeeze out your filling or split open the dough. Continue steps 1 and 2 until all qatayef are constructed.
3. Fill a deep frying pan with 2-3 inches of canola oil and place over medium-high heat until hot.
4. Carefully place 6 qatayef at a time into your pan (or however many fit in your pan) and fry on each side for 3 minutes, or until golden brown.
5. Immediately remove from the frying pan and place into the simple syrup. Toss well, remove and let drain in a colander until excess syrup is removed.
6. Garnish with your choice of pistachios, cinnamon, dates, or whipped cream and serve.  

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