Wasfetna

Qatayef with walnuts

Qatayef discs stuffed with walnuts and cinnamon, golden fried and drizzled with syrup — the first star of Ramadan.

Qatayef with walnuts
Cooking time
1 hr 10 min
Hands-on time
50 min
Free time
20 min
Difficulty
Medium
Cuisine
Levantine
Calories
550
Contains
Nuts, Gluten

Qatayef is Ramadan's own clock: it appears with the first crescent moon and disappears with the last. A disc cooked on one side only, so it can be sealed around the walnut filling, then fried and dipped in syrup — a whole family ritual in one tray.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

8people

Amounts follow the number of people

For the dough

For the filling and frying

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Shopping list

Equipment

  • Non-stick pan — The discs cook on one side only — the other stays porous to grip the filling.
  • Kitchen towel — Cover the discs as you go or their edges dry and will not seal.
  • Deep pot for frying — Hot oil, then straight into cold syrup as they come out.

Method

  1. Whisk the liquid dough ingredients and let it rest.

    20 minYou can walk away
    You’ll know it’s ready when

    Bubbles have appeared on the top.

    Tip: Mix only until homogeneous and taste before adding more salt.

  2. Pour small discs onto a non-stick pan over medium heat — on one side only.

    8 min
    You’ll know it’s ready when

    The top is covered in bubbles and fully set without browning — and the bottom is golden.

    Tip: The dry top is what seals — if it is still shiny and wet, it won't stick when you close it.

  3. Cover the discs with a towel as you go so that their edges don't dry out.

    8 min
    You’ll know it’s ready when

    Every disc is under the towel and their edges are still soft.

    Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.

  4. Fill each disc with the walnut mixture and close it into a half-moon shape by tightly pinching the edges.

    10 min
    You’ll know it’s ready when

    Even, well-sealed pieces with no filling leaking out.

    Tip: Cut the pieces to the same size so they all cook at the same time.

  5. Fry them in hot oil until golden brown and immediately dip them in cold syrup.

    4 min
    You’ll know it’s ready when

    Golden, crispy, and shiny with syrup.

    Tip: Work in batches and maintain a consistent temperature for even browning.

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