How to make Qattayef/Attayef

 A Ramadan classic, Qatteyef/Attayef is a pancake-like dessert that is folded (to form a pocket) and stuffed with cheese or a nut filling. It can be fried (my favourite) or stuffed, garnished with pistachio then drizzled with an infused rose and orange blossom water syrup. The fried method is submerged in syrup before serving. Both are so delicious - trust me on this, it'll be difficult to only eat one!

Qattayef/Attayef is personal to each family. This is my family's recipe and it's been handed down from one generation to the next. Now, full disclaimer, no one previous to myself, measured. They would go by eye and it might sound crazy, especially when it comes to desserts, but it works. Here's why, when you're making this dessert, it can be affected by the environment it's made in. So sometimes you'll find that you'll need more or less water for the batter depending on how humid the room is. Some times the yeast needs a certain temperature water to get the right amount of bubbling recognized on the pancakes surface. And some times the baking powder brand isn't as active as another and you may require an extra teaspoon.

Obviously, I'll give loose measurements here, but it's trial and error and I highly recommend testing one out at a time and then altering the batter as needed. Always start with less (example water) and add in a little at a time until it gets the right consistency. I have two videos that go in depth of how they're made, so you get a visual of how it's done and can follow along that way as well.


2 cups all purpose flour

1/2 cup semolina

1/2 teaspoon yeast

~ 1 teaspoon baking powder 

2 tablespoons vegetable oil

2 tablespoons sugar

2 tablespoons orange blossom water

1 tablespoon rose water

~ 3+ cups of warm water