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Qatayef Asafiri (Stuffed Semolina Pancakes) Recipe

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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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/qatayef-asafiri-stuffed-semolina-pancakes-recipe/