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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.


Serves: 14

To prep: 30 minutes

To cook: 40 minutes

Difficulty: Medium-high

Nutrition per serving

  • Energy: 548kJ

  • Protein: 3g

  • Total fat: 7g

  • - sat fat: 0.5g

  • Carbohydrate: 13g

  • Sugar: 5g

  • Fibre: 2g

  • Sodium: 51mg


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: Batter

  1. In a deep mixing bowl, pour all the batter ingredients together and whisk until to a liquid batter.
  2. If you notice the batter is too thick, add water slowly until you have a thinner, liquid consistency.
  3. Cover the bowl with a clean kitchen towel, place inside a microwave or a warm place and let it rest for 10-15 minutes.
  4. Preheat a non-stick pan.
  5. 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.
  6. 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.
  7. You may want to cover the pancakes with a towel to keep them moist while you make the rest.

Method: Filling

  1. Allow the pancakes to completely cool before filling.
  2. Gently crush the nuts using a mortar and pestle or using your fingers until you form smaller pieces.
  3. In a small bowl combine the filling ingredients together.
  4. Put a small amount of nut mixture into the centre of a cool pancake.
  5. 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.
  6. Place each pancake on a baking sheet side by side.
  7. Preheat oven to 180 degrees.
  8. Bake for 5 minutes on each side or until they are a crispy, golden-brown colour.
  9. Remove from oven and drizzle with date syrup (optional) or some crushed nuts.