Qatayef

Origins and story

Qatayef are one of the oldest sweets of the Arab world, with references to them appearing in medieval writings. Today they are enjoyed across the Levant, Egypt and beyond, and in every country they are linked above all with Ramadan, the month of fasting. After a long day without food or drink, families gather for iftar, the evening meal, and qatayef often appear on the table afterwards or later in the night. Buying fresh qatayef from a street stall in the afternoon is a cherished Ramadan ritual in Jordan.

Ingredients and how they are made

The batter is made from flour, often mixed with fine semolina, water or milk, a little sugar and yeast or baking powder. It is poured in small rounds onto a hot griddle and cooked on one side only. As they cook, the tops become covered in tiny holes and set without browning, while the base turns pale golden. The uncooked side stays slightly sticky, which allows the edges to be pressed together.

Classic fillings include chopped walnuts mixed with sugar and cinnamon, or a mild sweet white cheese. The pancakes are folded around the filling into half-moons, sealed firmly, and then fried or baked until crisp. While still hot, they are dipped in sugar syrup, often scented with orange blossom or rose water. A smaller version, called asafiri, is left open and filled with thick cream, then decorated with crushed pistachios.

How and when they are eaten

Qatayef are mostly eaten during Ramadan, after the evening meal or late in the night when families visit one another. Fried or baked qatayef are best eaten warm, soon after they are dipped in syrup, when they are crisp outside and soft inside. The cream-filled asafiri are served cold and are lighter. Many families buy the plain pancakes from a stall in the afternoon and fill and cook them at home. They are usually served with tea or Arabic coffee.

Variations and where to try them in Jordan

Families have their favourite fillings. Walnut with cinnamon is perhaps the most traditional, while sweet cheese is very popular, and cream-filled asafiri are a modern favourite, especially with children. Some cooks add coconut, raisins or pistachios to the nut filling. During Ramadan, qatayef stalls appear on busy streets and outside bakeries in Amman and in towns across Jordan, and sweet shops sell them ready-filled. Outside Ramadan, they are much harder to find, which makes them feel even more special.

Related dishes

Qatayef share the Ramadan table with other comforting dishes. The evening meal often begins with dates and shorbat adas, the smooth lentil soup, and may include fatteh or maqluba. Among sweets, kunafa, with its warm melted cheese, is another Ramadan favourite, and harisseh, the syrup-soaked semolina cake, is popular all year. A small cup of Arabic coffee or a glass of sage tea is the usual companion to all of them.

Frequently asked questions