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. Dessert Details Serves: 14To prep: 30 minutesTo cook: 40 minutesDifficulty: Medium-high Nutrition per servingEnergy: 548kJProtein: 3gTotal fat: 7g- sat fat: 0.5gCarbohydrate: 13gSugar: 5gFibre: 2gSodium: 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.