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        Calories
        254
        Fat
        14g
        Protein
        4g
        Carbs
        36g
        Sugars
        27.2g
        • Calories
          254
        • Fat
          14g
        • Protein
          4g
        • Carbs
          36g
        • Sugars
          27.2g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          254
        • Fat
          14g
        • Protein
          4g
        • Carbs
          36g
        • Sugars
          27.2g

        Arabic

        Qatayef with nuts

        • Prep Time
          20 Mins
        • Cook Time
          100 Mins

        About

        A Middle Eastern favourite, traditionally served during the Holy month

        Ingredients

        Order Ingredients

        Method

        1. Begin with the dipping sauce. In a medium saucepan, combine the sugar, water and lemon juice. Place over a high heat and once it comes to a boil, lower the heat and simmer for 10 minutes. The syrup will thicken slightly. Set aside and allow to cool.
        2. To make the pancakes, whisk together the flour, sugar, powdered milk, yeast, baking powder and salt. Pour in about half of the warm water, whisking vigorously until there are no lumps. Gradually add in the remaining water, whisking after each addition. A loose batter should have formed.
        3. Heat a large non-stick skillet or griddle over medium heat. Grease well. Using a small ladle, drop about 2 tablespoons of batter over the skillet. The pancakes should be about 8cm in diameter.
        4. Allow to gently cook on one side, until the surface is no longer wet and the bottom is light golden brown. Continue with the remaining batter. Lay the pancakes, bubbles side up, on a large plate.
        5. To fill your pancakes, combine together the hazelnuts, pine nuts and raisins. Stir in the sugar, then blend in the butter until all the nuts are coated with the butter.
        6. With the bubbly side facing up, fill each pancake centre with a heaped teaspoon of nuts. Fold the pancake in half and pinch the sides firmly with your fingertips to seal.
        7. In a frying pan, pour enough oil to fill to 5cm. Turn heat to high and wait for 2-3 minutes. Fry each pancake for 2-4 minutes on each side, or until deep golden brown and crisp.
        8. Transfer to drain on a paper towel for a few minutes. Then while still hot, dip the qatayef into the cooled dipping sugar syrup, tossing and turning them to make sure they're well coated. Sprinkle with pistachios or coconut flakes, if desired.
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