Qateyef (healthier version)
Qateyef is a traditional Arabic dessert that is particularly popular during the month of Ramadan, after a day of fasting. The taste of Qateyef is nostalgic for many, reminiscent of times when the family bonded together to make this special dessert.
Details
- 14
- 30 minutes
- 40 minutes
- Medium-high
Nutrition
- Energy 548kJ
- Protein 3g
- Total fat 7g
- - sat fat 0.5g
- Carbohydrate 13g
- Sugar 5g
- Fibre 2g
- Sodium 51mg
Ingredients
Ingredients for batter
- 1 cup of whole wheat flour (sifted)
- ¼ cup semolina
- 1 ¼ cup of water at room temperature
- ½ cup of unsweetened almond milk
- 1 tablespoon honey
- 2 teaspoon baking powder
- 1 tablespoon orange blossom water
- 1 tablespoon rose water
- 1 tablespoon flower water
Ingredients for filling
- 1 cup chopped raw walnuts/pistachios
- 1 tablespoon cinnamon
- 1 tablespoon rose water
- 1 tablespoon flower water
- 1 tablespoon orange blossom water
- 3 tablespoon sugar
Method
Method: Batter
- In a deep mixing bowl, pour all the batter ingredients together and whisk until to a liquid batter.
- If you notice the batter is too thick, add water slowly until you have a thinner, liquid consistency.
- Cover the bowl with a clean kitchen towel, place inside a microwave or a warm place and let it rest for 10-15 minutes.
- Preheat a non-stick pan.
- Once the pan is hot, pour ¼ cup batter into the pan, let it cook until you notice bubbles forming on the surface, it is no longer wet and the bottom is a light golden brown colour. Do not flip on the other side.
- Remove and lay the pancakes bubble side up on a large plate or baking sheet, be careful not to stack them on top of each other as they will stick together.
- You may want to cover the pancakes with a towel to keep them moist while you make the rest.
Method: Filling
- Allow the pancakes to completely cool before filling.
- Gently crush the nuts using a mortar and pestle or using your fingers until you form smaller pieces.
- In a small bowl combine the filling ingredients together.
- Put a small amount of nut mixture into the centre of a cool pancake.
- Fold the pancake in half and pinch the sides firmly with your fingertips to seal. Wetting your fingers can help you get a tighter seal.
- Place each pancake on a baking sheet side by side.
- Preheat oven to 180 degrees.
- Bake for 5 minutes on each side or until they are a crispy, golden-brown colour.
- Remove from oven and drizzle with date syrup (optional) or some crushed nuts.
Dietitian Notes / Recipe Tips
Please note the nutritional information of orange blossom, rose water and flower water have not been included in the nutritional data.
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