Qatayef (Sweet Cheese-Filled Pancake Dumplings)

Orange blossom syrup

• 250 g Caster sugar
• 1 medium Lemon
• 2 tsp Orange Blossom Water

Qatayef batter and filling

• 350 ml Whole milk
• 7 g Active dry yeast
• 200 g Plain flour
• 1 tsp Baking powder
• 1 pinch Fine sea salt
• 250 g Ricotta
• 3 tbsp Sunflower oil

1. Make the syrup: put the caster sugar in a saucepan with 200 ml water. Peel 2 wide strips of lemon zest, then squeeze 1 tbsp lemon juice; add both to the pan. Bring to the boil, then simmer for 8 to 10 minutes until slightly thickened.
2. Take the syrup off the heat and stir in the orange blossom water. Leave warm while you make the qatayef; it will thicken a little as it cools. Discard the lemon zest before dipping.
3. Warm the milk until just lukewarm, then whisk in the active dry yeast and 1 tsp of the caster sugar from the syrup ingredients. Leave for 5 to 10 minutes until foamy. This helps ensure the batter rises properly.
4. In a mixing bowl, whisk together the plain flour, baking powder and fine sea salt. Pour in the yeasted milk and whisk to a smooth, pourable batter. Cover and leave in a warm place until bubbly and slightly thicker, about 30 minutes.
5. Meanwhile, make the filling by stirring the ricotta with 1 tbsp of the caster sugar from the syrup ingredients and 1 tsp lemon juice. Keep it covered so it does not dry out. If it seems wet, press it briefly with a spoon to remove excess liquid.
6. Heat a frying pan over medium heat and lightly brush with a little sunflower oil. Ladle in small rounds of batter, about 8 to 10 cm across, and cook for 1 to 2 minutes until the surface is covered in bubbles and the underside is pale golden. Do not flip; transfer to a tray and cover with a clean tea towel to keep them soft.
7. Fill and seal: place a spoonful of ricotta filling on the cooked side of each pancake, then fold into a half-moon. Pinch the edges firmly to seal, leaving the centre slightly puffed. Work while the pancakes are still warm so they seal easily.
8. Fry the qatayef: heat the remaining sunflower oil in the pan over medium heat. Cook the dumplings in batches for 2 to 3 minutes per side until deep golden and crisp, adjusting the heat so they do not burn. Drain briefly on a rack or plate.
9. Dip each hot qatayef into the warm syrup for 5 to 10 seconds, then lift out and let the excess drip off. Serve immediately while crisp outside and tender within. If the syrup has cooled too much, warm it gently so it stays fluid.

Made this recipe? Rate it — a comment is optional.