20/03/2026
Hello everyone, Eid Mubarak 🌙
I know this is a very last-minute recipe, but a lot of you voted that I should still share it—so here it is! I hope you guys enjoy making this for your Eid dawat ✨
This is Qatayef Asafiri, a classic Arabian dessert that’s super simple, elegant, and absolutely delicious
Pancake Batter :
½ cup semolina/suji (≈ 90g)
2 cups all-purpose flour (≈ 250g)
2 tbsp sugar (≈ 25g)
½ tsp baking powder (≈ 2g)
1 tsp instant yeast (≈ 3g)
¼ tsp baking soda (≈ 1g)
3 cups water (≈ 720g)
Mix everything together into a smooth batter. It should be slightly runny—lighter than a typical pancake batter, not too thick, not too watery.Let it rest for at least 30 minutes so the yeast activates.
White Pastry Cream:
1 cup milk (≈ 240g)
3 tbsp corn flour (≈ 24g)
1 tbsp sugar (≈ 12g)
1 cup cream cheese (≈ 225g)
3 tbsp butter (≈ 42g)
1 tsp rose water (≈ 5g)
In a heavy-bottom pot, mix everything together and cook on medium heat, whisking continuously until it thickens like a custard.
Transfer to a bowl, cover with cling wrap (touching the surface so it doesn’t form a skin), and let it cool completely.
Sugar Syrup:
1 cup sugar (≈ 200g)
1 cup water (≈ 240g)
1 tsp orange blossom water (≈ 5g), a pinch of saffron (optional)
Bring everything to a boil, let it boil for 2 minutes, then turn off the heat and set aside.
Cooking the Qatayef:
On a non-stick pan (or lightly greased with butter/ghee), pour about 2 tbsp batter per pancake. Cook on medium to medium-low heat only on one side.
You’ll see bubbles forming on top—once the surface is fully dry with no wet spots and the edges start lifting, it’s ready. Remove and keep aside.
Assembling:
Once cooled, fill with the cream, fold gently, and decorate with chopped pistachios and dried rose buds. Serve with the syrup on top or on the side.
And that’s it—your homemade Qatayef Asafiri is ready 🤍Perfect for impressing everyone this Eid!
