RICOTTA QATAYEF

Qatayef are woven into the fabric of Levantine tradition. They’re soft pancakes, cooked on one side to stay pliable, traditionally filled with silky ashta - an arabic clotted cream) and served dripping in fragrant syrup. Golden, soft, perfumed with rose + cardamom – these are everything a Middle Eastern sweet should be: tender, nostalgic, and utterly delicious.

I learned to make them from my mother-in-law, Fyrial, who folds these little crescents with the kind of deep-rooted knowing only memory can teach. 

In this recipe, I fill them with ricotta which keeps them fresh and light. . While not exactly a classic filling, they are definitely irresistible. Ricotta lends gorgeous body and a creamy richness you’ll just adore. You can absolutely use store-bought ricotta, but I’ve included a method for homemade if you feel like going the extra mile. The pancakes can be made ahead, kept covered for hours or even overnight, then filled just before serving. They’re simple, impressive, and yes - a little time-consuming. But like many beautiful things in life, these are a true labor of love.

Serve with pistachios clinging to their edges and simple cardamom-scented syrup on the side to pour, to dip, and to devour.

These Soft Lebanese pancakes with rosewater-kissed ricotta & pistachio are everything a Middle Eastern sweet should be: tender, nostalgic, and utterly Delicious.

Print Recipe

RICOTTA QATAYEF

Servings: Approximately 20-25 qatayef

INGREDIENTS

Qatayef batter

• 1 tsp instant dry yeast
• 1 cup full-fat milk, lukewarm
• 1 cup all-purpose flour
• ½ cup semolina flour
• 1 tsp baking powder
• 1 tsp ground mahlab — a subtle aromatic spice made from cherry seeds: floral, faintly almond-like, and deeply nostalgic in Middle Eastern sweets
  
  

Ricotta filling

• 500 g ricotta (homemade or store-bought, optional recipe below)
• 2–4 tbsp sugar, to taste
• A splash of rose water or orange blossom water. Vanilla extract is a beautiful alternative if preferred
  
  

Ingredients

• 1 litre whole milk
- 625 ml heavy cream
- 1.5 tablespoons salt or Maldon salt
- 25 ml lemon juice
- 25 ml cider vinegar
  
  

Pistachio topping

• ½–1 cup finely chopped pistachios
  
  

Sugar syrup

• 2 cups sugar
• 1 cup water
• 5 cardamom pods, lightly crushed
• Squeeze of lemon juice
• Optional: a splash of rose water, orange blossom, or vanilla
  
  

Homemade Ricotta (optional)

• 2 liters whole milk
• 1.25 liters double cream
• 35 grams Maldon salt
• 75g lemon juice
• 50g cider vinegar

Wet the bottom of the large pan to help to prevent the milk from sticking. Place the milk, cream, and salt into the pan and bring to a simmer, whisking occasionally.

At the the lemon juice and cider vinegar, and whisk until incorporated. Remove from heat immediately and let cool until room temperature - about 2 hours. Line a colander with paper towels or a muslin cloth and place a bowl underneath. Use a ladle to lift the large curds out of the pan and place into the lined colander. Once you get down to just liquid, reserve a little just in case the ricotta is to thick. Fold the paper towels or muslic cloth over the ricotta and cover with cling film. Leave to drain overnight in the fridge. You should left with be a nice thick cream. Discard the liquid at the botto of the bowl and use the ricotta as directed in the recipe.

INSTRUCTIONS

Make the qatayef batter

Warm the milk until just lukewarm — whisk in the yeast to dissolve.

In a bowl, combine flour, semolina, mahlab, and baking powder.

Pour in the milk-yeast mixture gradually, mixing by hand until wet and sticky.

Squeeze the batter through your fingers to remove most lumps. Cover with plastic wrap or a clean tea towel and let rise 1 hour, or until doubled.

After rising, whisk in water gradually until the texture resembles yogurt.

Cook the qatayef
Heat a nonstick pan or lightly grease with clarified butter. Spoon batter by the tablespoon onto the hot surface.

Cook only on one side — do not flip. When the surface is covered in bubbles and dry on top, remove.

Place pancakes on a sheet pan lined with a kitchen towel. Cover completely with another cloth.

These pancakes can remain covered for hours — even overnight in the fridge.

Prepare the syrup
Combine sugar, water, and cardamom in a pot and bring to a boil, stirring to dissolve.Add a squeeze of lemon, cover, and simmer 10-15 minutes. Check consistency, it should lightly coat the back of a spoon like thin glue.Stir in optional floral water or vanilla. Set aside warm.

Make the filling
Combine ricotta, sugar, and rose water to taste. Keep chilled until assembly. (If you are making homemade ricotta see recipe above).

Fill & finish
Spoon or pipe ricotta inside each qatayef. Pinch lightly to seal halfway, leaving the creamy filling exposed. Dip the open edge into crushed pistachios. Serve beside the syrup to dip with abandon.

To Serve
Best enjoyed with fingertips and silence broken only by sighs. Leftovers can be stored in the ririgerator for up to two days and brought to room temperature before serving.