What makes Qatayef Asafiri different from regular qatayef recipe versions?

Qatayef Asafiri are smaller, folded without frying, and typically filled with cream rather than nuts before serving with syrup.

Can I make a qatayef recipe without semolina?

Yes, you can substitute semolina with flour, but the texture will be softer and less traditional compared to a qatayef recipe with semolina.

What are the best qatayef fillings?

Popular qatayef fillings include sweet ashta cream, crushed nuts with sugar, chocolate, or even sweet cheese for variety.

How do I make authentic qatayef syrup?

To learn how to make qatayef syrup, simmer sugar, water, and lemon juice, then finish with rose or orange blossom water for traditional flavor.

Qatayef Asafiri Recipe – Stuffed Semolina Pancakes 2026

Name: Qatayef Asafiri (Stuffed Semolina Pancakes)
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 24 mini qatayef
Cuisine: Middle Eastern
Ingredients: 1 cup all-purpose flour; 1/2 cup fine semolina; 1 tablespoon sugar; 1 teaspoon instant yeast; 1/2 teaspoon baking powder; 1 1/4 cups warm water; 2 cups milk; 3 tablespoons cornstarch; 1/2 cup heavy cream; 1 cup sugar; 3/4 cup water; 1 teaspoon lemon juice; 1/2 cup crushed pistachios

Description

Qatayef Asafiri are soft, mini semolina pancakes traditionally served during Ramadan. Unlike regular qatayef, they are folded (not fried), then filled with sweet cream and topped with crushed pistachios and fragrant syrup. These delicate stuffed semolina pancakes are light, tender, and irresistibly creamy.

Ingredients

Scale

🛒 Ingredients (Makes about 20–24 mini qatayef)

For the Qatayef Pancake Batter:

1 cup all-purpose flour
½ cup fine semolina
1 tablespoon sugar
1 teaspoon instant yeast
½ teaspoon baking powder
1 ¼ cups warm water
½ teaspoon vanilla extract (optional)

For the Ashta (Cream Filling):

2 cups whole milk
3 tablespoons cornstarch
2 tablespoons sugar
½ teaspoon vanilla extract
½ cup heavy cream

For the Qatayef Syrup:

1 cup granulated sugar
¾ cup water
1 teaspoon lemon juice
1 teaspoon rose water or orange blossom water (optional)

For Garnish:

½ cup crushed pistachios

Instructions

📝 Instructions:

Step 1: Prepare the Syrup

In a small saucepan, combine sugar and water. Bring to a boil over medium heat.
Add lemon juice and simmer for 8–10 minutes until slightly thickened.
Remove from heat and stir in rose or orange blossom water. Let cool completely.

Step 2: Make the Cream Filling (Ashta)

In a saucepan, whisk milk, cornstarch, and sugar until smooth.
Cook over medium heat, stirring constantly, until thick and creamy.
Remove from heat, stir in vanilla and heavy cream.
Transfer to a bowl, cover with plastic wrap touching the surface, and let cool.

Step 3: Prepare the Qatayef Batter

In a bowl, mix flour, semolina, sugar, yeast, and baking powder.
Gradually whisk in warm water and vanilla until smooth and lump-free.
Cover and let rest for 30–45 minutes until slightly bubbly.

Step 4: Cook the Pancakes

Heat a non-stick pan over medium heat (do not grease).
Pour about 1 tablespoon of batter for mini pancakes.
Cook on one side only until bubbles form and the surface looks dry.
Remove and cover with a clean towel to prevent drying.

Step 5: Fill and Fold

Take one pancake and fold it in half, sealing halfway to create a pocket.
Fill with 1–2 teaspoons of cream.
Dip the open edge in crushed pistachios.

Step 6: Serve

Drizzle lightly with cooled syrup just before serving.
Serve fresh for the best texture and flavor.

Notes

• These are traditionally not fried — they’re served soft and fresh.
• For a qatayef recipe without semolina, substitute the semolina with equal flour, though texture will be softer.
• Popular qatayef fillings include sweet cheese, nuts, or chocolate.
• Store unfilled pancakes covered at room temperature for 1 day; filled qatayef should be refrigerated.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert / Ramadan Sweets
Method: Stovetop / Filled
Cuisine: Middle Eastern