Happy 47th UAE National Day folks! I discovered the taste of Qatayef during one of these recent Ramadans. I could not BELIEVE how sublime this looked as well it tasted even better. I always love a platter that not only looks good but tastes better. So, this time around I thought I would make Qatayef, which isn't originally an Emirati dish but happens to be of middle eastern cuisine; that plays the game for me. It has more of an Egypt origin.

The main essence is the taste of the rose water that simply gives it a nice definition to taste. Qatayef is prepared in two ways, the Qatayef batter is used to make similarly shaped pancakes and filled with nuts or cream and fried. The other way is to fill the Qatayef with a cream mixture or whipped cream halfway through, this one isn't fried, it is served with some rose water scented sugar syrup which is the main element of the dish; this version is also called Qatayef Asafiri.

This is commonly found at iftar tables during Ramadan. You can also find these small pancakes in supermarkets, ready to fill and fry. But I prefer homemade from scratch rather than store bought. It is so much fun to make this. I always find it very interesting to make this one. Doesn't take much time and effort yet it is nectarous and fit for a king.  We all love it here! Try it and let me know if your folks love it too in the comments below. Let's move on to the ingredients...


Pancake Batter: 


  • 1/2  cup warm water
  • 1/2 tsp active dried yeast
  • 1 tbsp sugar
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1 1/4 cup milk
  1. In a large mixing bowl combine warm water with yeast and sugar. (Do not kill the yeast by pouring in hot water, it just needs to be warm) 
  2. Set aside for 10 minutes. Then add milk.
  3. In the meantime, combine the rest of the dry ingredients and whisk to combine.
  4. Add the dry ingredients into the milk mixture gradually and whisk creating the pancake batter without lumps.
  5. Set aside the batter for 15-20 minutes to give the yeast time to wake up.
  6. Preheat a non-greased non-stick skillet over medium-high heat.
  7. Pour ⅛ of a cup of batter into a preheated skillet and fry the pancake on one side until the top surface is no longer shiny about 2-3 minutes.
  8. The bubbles created during the frying process is a good indication that yeast in the batter is working properly.
  9. Once the surface is dry and no longer shiny remove the pancake onto a clean kitchen towel and cover to prevent it from drying out. Continue with the rest of the batter. Adjust the heat as needed so the bottom part of the pancake doesn't burn.
  10. Let the pancakes cool and keep them covered under a kitchen towel to keep them from drying.

Rose Scented Sugar Syrup :

  • 1 cup white granulated sugar
  • 1/2 cup water
  • 1 teaspoon rose water


  1. In a medium saucepan, combine together the sugar, water, and a teaspoon of rose water. Set on the stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
  2. Bring to a rolling boil, then immediately reduce the heat to medium-low and let it simmer for 10 minutes. Set a timer! The syrup will thicken slightly and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like.
  3. Remove off the heat and transfer to a large bowl and allow to cool to room temperature before pouring over the Qatayef.

Ashta (Cream Filling):

  • 1.5 Tablespoon cornstarch.
  • 1 cup milk.
  • a dash of rose water.
  • 3-4 Tablespoon unsalted cream cheese.
  • 1 tablespoon condensed milk or icing sugar


  1. In a small saucepan, off the heat, whisk together the milk, sugar, and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps.
  2. Set the saucepan over medium-high heat and bring to a full boil, whisking constantly. Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.
  3. Remove the saucepan from the heat and whisk.
  4. Set the cream-filling aside to cool slightly and mix in the rose water and cream cheese.

Final Assembling:

  • Scoop about a teaspoon of the Ashta filling in the middle of the Qatayef.
  • Pinch the edges together sealing them two-thirds of the way. Dip the open side into ground pistachios.

  • Arrange nicely in a round assemble in a serving dish and cover until time to serve.
  • Drizzle the sugar syrup over the Qatayef right before serving. Enjoy them melt in your mouth!

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

You Might Also Like