Qatayef Asafiri (Stuffed Semolina Pancakes) Recipe

Introduction

Qatayef Asafiri are delightful stuffed semolina pancakes traditionally enjoyed during festive occasions. These soft, bubble-covered pancakes are filled with a luscious mascarpone cream and finished with fragrant pistachios and a fragrant orange blossom syrup, making them an irresistible treat.

Ingredients

• 1/2 cup (100 grams) granulated sugar
• A squeeze of fresh lemon juice
• 1 teaspoon orange blossom water or rose water, or a combination
• 1 cup (125 grams) all-purpose flour
• 1/4 cup (40 grams) fine semolina flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon instant or quick-rise yeast
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground mahlab (optional, see Tip)
• 1/4 teaspoon orange blossom water or rose water (optional)
• 1 cup (8 ounces) mascarpone
• 1/2 cup (120 grams) heavy cream
• 3 tablespoons confectioners’ sugar
• 1 teaspoon orange blossom water or rose water, or a combination
• 1/4 cup (about 1 ounce) finely ground unroasted, unsalted pistachios, preferably Turkish, for finishing

Instructions

1. Step 1: Prepare the syrup by combining the granulated sugar, lemon juice, and 1/4 cup water in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for about 5 minutes until slightly thickened. Set aside to cool completely, then stir in 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water.
2. Step 2: Make the batter by adding 1 1/4 cups plus 2 tablespoons water to a blender or food processor. Add all the batter ingredients: all-purpose flour, semolina flour, 1 tablespoon sugar, yeast, baking powder, baking soda, ground mahlab (if using), and 1/4 teaspoon orange blossom or rose water (if using). Blend until smooth and the batter reaches a consistency similar to heavy cream. Let it rest for 15 minutes.
3. Step 3: Prepare the filling by combining mascarpone, heavy cream, confectioners’ sugar, and 1/2 teaspoon each of orange blossom and rose water in a small bowl. Whip with a handheld electric mixer until stiff peaks form. Refrigerate until needed.
4. Step 4: Heat a medium nonstick skillet or griddle over medium heat until hot. Stir the batter to ensure smoothness. Pour 1-tablespoon portions onto the skillet, cooking about 4 circles at a time. Cook until the surface is covered in small bubbles and the center loses its sheen, about 30-45 seconds. Cook only on one side; the bottom should be golden and the top bubbly. Adjust heat or batter thickness as needed.
5. Step 5: Transfer cooked qatayef to a tray lined with a dish towel and cover with another towel to keep warm while cooking the remaining batter.
6. Step 6: Fill each qatayef by folding it into a half-moon with the bubbly side inside, pinching the edges to seal halfway. Fill the opening with the whipped cream using a teaspoon or piping bag, then dip the exposed cream into the ground pistachios.
7. Step 7: Arrange the filled qatayef on a serving platter. Cover with plastic wrap and refrigerate if preparing ahead. Before serving, drizzle the cooled syrup over the qatayef and offer extra syrup on the side for guests.

Tips & Variations

• Use ground mahlab for a subtle cherry-almond flavor if available; it adds a traditional touch to the batter.
• If your batter is too thick and bubbles are large and sparse, stir in an extra tablespoon of water to thin it.
• For a nut-free option, substitute the pistachios with finely chopped toasted almonds or omit the nuts entirely.
• Orange blossom and rose water can be combined or used individually to suit your aroma preference.

Storage

Store assembled qatayef refrigerated, covered tightly with plastic wrap, for up to 24 hours. For best texture, drizzle syrup just before serving. Leftover syrup can be kept in the fridge for up to a week. Reheat qatayef briefly in a warm oven if desired, but avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make qatayef batter ahead of time?

It’s best to use the batter fresh within 15-30 minutes after resting to ensure the right consistency and bubble formation. Leaving it too long may affect the texture.

What can I substitute for mascarpone in the filling?

You can substitute mascarpone with cream cheese or ricotta for a similar creamy filling, but mascarpone provides the smoothest texture and mildest flavor.

Qatayef Asafiri (Stuffed Semolina Pancakes) Recipe

Print Recipe

★★★★★

4.6 from 382 reviews

Qatayef Asafiri are delicate, stuffed semolina pancakes traditionally served during festive occasions. These small, golden pancake pockets are filled with a rich and creamy mascarpone and whipped cream mixture, then finished with fragrant orange blossom syrup and a dusting of finely ground pistachios. This recipe guides you through making the syrup, batter, filling, and perfecting the cooking technique to achieve soft, bubbly pancakes that pair perfectly with the aromatic syrup for a delightful dessert.

• Author: Sienna
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: About 20 qatayef 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Syrup

• 1/2 cup (100 grams) granulated sugar
• A squeeze of fresh lemon juice
• 1/2 teaspoon orange blossom water
• 1/2 teaspoon rose water
• 1/4 cup water

Batter

• 1 cup (125 grams) all-purpose flour
• 1/4 cup (40 grams) fine semolina flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon instant or quick-rise yeast
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground mahlab (optional)
• 1/4 teaspoon orange blossom water or rose water (optional)
• 1 1/4 cups plus 2 tablespoons water

Filling

• 1 cup (8 ounces) mascarpone cheese
• 1/2 cup (120 grams) heavy cream
• 3 tablespoons confectioners’ sugar
• 1/2 teaspoon orange blossom water
• 1/2 teaspoon rose water

Finishing

• 1/4 cup (about 1 ounce) finely ground unroasted, unsalted pistachios (preferably Turkish)

Instructions

1. Prepare the syrup: In a small saucepan, combine the granulated sugar, a squeeze of fresh lemon juice, and 1/4 cup water. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 5 minutes until the syrup slightly thickens. Remove from heat and let it cool completely. Once cooled, stir in 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water to infuse the syrup with fragrant floral notes.
2. Make the batter: Pour 1 1/4 cups plus 2 tablespoons of water into a blender or food processor. Add the all-purpose flour, fine semolina flour, 1 tablespoon sugar, instant yeast, baking powder, baking soda, ground mahlab (if using), and optional orange blossom or rose water. Blend until the batter is smooth and has a consistency similar to heavy cream. Set the batter aside to rest for 15 minutes, allowing it to develop and activate the yeast.
3. Prepare the filling: In a small bowl, combine the mascarpone cheese, heavy cream, confectioners’ sugar, and 1/2 teaspoon each of orange blossom water and rose water. Using a handheld electric mixer, whip the mixture until stiff peaks form, creating a luscious and fluffy cream filling. Refrigerate the filling until you are ready to use it.
4. Cook the qatayef pancakes: Heat a medium nonstick skillet or griddle over medium heat until hot. Stir the batter to ensure it is smooth and pour roughly 1-tablespoon portions onto the pan, cooking about 4 pancakes at a time depending on pan size. Cook only on one side until the surface is covered with small bubbles and the center loses its sheen, approximately 30 to 45 seconds. Adjust the batter consistency by adding a tablespoon of water if bubbles are large and sparse. The cooked base should be uniformly golden without burning. Transfer the pancakes to a tray lined with a dish towel and cover them with another towel to keep moist while cooking the remaining batter.
5. Fill the qatayef: Fold each pancake into a half-moon shape, bubble side facing inward, and pinch the edges together halfway to create a pocket. Using a teaspoon or piping bag, fill each pocket generously with the whipped mascarpone cream mixture. Dip the exposed cream filling into the finely ground pistachios to coat the edges, adding texture and flavor.
6. Serve: Arrange the filled qatayef on a serving platter. These can be refrigerated for several hours covered with plastic wrap. When ready to serve, drizzle the cooled orange blossom syrup over the qatayef and offer additional syrup for guests to add according to taste.

Notes

• Ground mahlab, a Middle Eastern spice from cherry seeds, adds a subtle fruity note to the batter and is optional.
• Ensure the batter consistency resembles heavy cream to achieve the ideal texture of the pancakes.
• Cook qatayef only on one side to maintain the soft, fluffy interior.
• Use a nonstick skillet or griddle for even cooking and easy pancake release.
• The syrup can be made ahead and stored refrigerated for up to a week.
• For best results, use freshly ground, unsalted pistachios for finishing.
• If the pancakes brown too quickly, lower the heat to avoid burning.

Keywords: qatayef, semolina pancakes, Middle Eastern dessert, stuffed pancakes, mascarpone filling, orange blossom syrup, pistachios