Qatayef (Stuffed Ramadan Pancakes)
Little yeasted pancakes folded round sweet ricotta cream, fried until crisp and dipped in orange blossom syrup.
- Time1 hr 15
- LevelMedium
- Costabout £0.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the flour, semolina, yeast, baking powder, 1 tbsp sugar and warm water to a smooth, thin batter like single cream. Cover and rest for 30 minutes until bubbly.
30 min - 2
Boil the 200 g sugar with the 150 ml water for 8 minutes. Stir in the lemon juice and half the orange blossom water. Cool.
8 min - 3
Mix the ricotta, cream, 2 tbsp sugar and remaining orange blossom water until thick and smooth.
- 4
Heat a non-stick frying pan over a medium heat. Pour in 2 tbsp batter to make a 9 cm pancake. Cook one side only for 1 to 2 minutes until the top is covered in bubbles and set. Lift onto a tray, cooked side down. Repeat with the rest.
- 5
Put a spoonful of filling on the cooked side of each pancake. Fold in half and pinch the edges firmly closed.
- 6
Heat the oil in a pan to a medium heat. Fry the pancakes 1 minute each side until golden. Drain, dip briefly in the cold syrup, then dust with coconut. Serve the same day.
1 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
