Qatayef Asafiri (Stuffed Semolina Pancakes) Recipe (2024)

The Arabs had an enormous influence over the cuisine of Sicily, where the cannolo as such was invented, so your observation is on point. The Sicilians added chocolate from Mexico to the cannolo batter and deep fried the shells, and then added bitter orange rind to the cream but recipes evolve and it's likely that there was cross-pollination. There are so many Arab traces in Sicilian cooking (eggplant, pine nuts, almonds...) so why not this one?

My Sicilian grandmother made enclosed versions of this, circles filled, folded in half, and pinched closed like a ravioli. She’d then fry them and drizzle them with syrup. The filling was sweetened ricotta. All war would end forever if we just sat down and ate with each other.

Kinda like a canoli but seemingly more delicate

Since seeing the photo months ago I’ve thought about making them and finally did. I splurged on orange and rose waters from America’s test kitchen and let me say this is an amazing recipe. Not hard since the directions (ie bubble size) are very good. If anything I’d add more of the florals as they were very subtle. It was our neighbor’s 7th HBD; we subbed sprinkles for nuts on a few. Absolutely stunning and delicately delicious.

I made this almost to the letter; I didn't add the orange blossom water to the filling because after adding it to the batter, I knew I would find more to be overwhelming. I found the orange blossom water too "perfumey" even in the amount that I did add. Other than that, the dish was delicious. The qatayef were like sweet blini. And I will never again make whipped cream without adding mascarpone. What a revelation!

Don’t let not having Mahlab or orange blossom water or rose water stop you. These are delicious without. Best eaten same day. Pistachios a must. Lay cooked ataif between two clean towels as you cook them to keep them soft. Pinch them as they cool and they will seal well.

Since seeing the photo months ago I’ve thought about making them and finally did. I splurged on orange and rose waters from America’s test kitchen and let me say this is an amazing recipe. Not hard since the directions (ie bubble size) are very good. If anything I’d add more of the florals as they were very subtle. It was our neighbor’s 7th HBD; we subbed sprinkles for nuts on a few. Absolutely stunning and delicately delicious.

Another note - the filling is so good I used it as icing on my daughters lemon birthday cake, topped with raspberries. Absolutely delicious!

On my stove and nonstick pan I found that I needed high heat to achieve the right color quickly enough without overcooking them. Also, if making ahead of time, pinch hard while forming and drizzle with syrup *just* before serving, because I did not and they unsealed a bit as they sat in the fridge. Absolutely delightful overall.

So simple and delicious! I did a test run today and they were quiet addictive. They will be a great addition to our Eid feast. To another reviewers question regarding when to pinch them - I found right when they were cool enough to handle worked great. If I waited too long they wouldn’t close, obviously too hot was painful. But if you pinch them while they are cooling they will stay sealed on their own.

I made these for our Easter dinner and also noted the similarity to the Italian Cannoli. These are a delight for the senses, the delicate textures of the chewy pancake and crunchy pistachios, and the wonderful aroma of the rose water...such a treat.And...pretty easy to make even when you have a big family dinner looming. I made each of the elements the day before, and assembled everything this morning, They turned out beautifully.

My Sicilian grandmother made enclosed versions of this, circles filled, folded in half, and pinched closed like a ravioli. She’d then fry them and drizzle them with syrup. The filling was sweetened ricotta. All war would end forever if we just sat down and ate with each other.

They're also synonymous when deep fried with Hanukah. Great photo. Those are beautiful.

I plan to try this recipe, but have 1 question. Is pinching the cooked pancake sufficient to make it stay closed? Or does it need a bit of syrup on the edges to act as "glue? Any help is appreciated.

I made this almost to the letter; I didn't add the orange blossom water to the filling because after adding it to the batter, I knew I would find more to be overwhelming. I found the orange blossom water too "perfumey" even in the amount that I did add. Other than that, the dish was delicious. The qatayef were like sweet blini. And I will never again make whipped cream without adding mascarpone. What a revelation!

Syrian Jews eat the deep fried (greasy) version for Hanukah and, yes, people will line up for them. Gorgeous photo, BTW.

They are sooo beautiful. Can't wait to make them for friends.

Has anyone tried a substitute for mahlab? I know it's an optional ingredient but curious if anything has been tried.

Cannoli are spectacular with Fiori di Sicilia extract. I’m going to try with this recipe

How pretty they are, like marigold petals!