The Ultimate Ramadan Staple Homemade Qatayef Atayef

Dessert

Carol

February 26, 2026

A Ramadan classic we wait for all year

There are certain foods that instantly signal the start of Ramadan, and qatayef is one of them. The moment you see those soft, bubble-filled pancakes lining bakery windows or resting under a kitchen towel at home, you know the season has arrived. It’s not just dessert it’s a tradition.

In many homes, qatayef is something we only make and eat during Ramadan. That’s what makes it feel so special. After iftar, when everyone is finally relaxed and gathered together, we sit around filling them with cream, sealing the edges, and drizzling syrup on top. It’s simple, but it brings everyone to the table.

What makes qatayef unique is the way they’re cooked. Unlike regular pancakes, they’re only cooked on one side. The surface forms tiny bubbles that create the perfect texture for holding fillings. The inside stays soft and tender, ready to be stuffed.

Whether you fill them with ashta (cream), nuts, or keep them classic with syrup, qatayef always carries that comforting Ramadan feeling warm evenings, family conversations, and shared plates.

Ingredients

2 cups all-purpose flour
1/2 cup fine semolina
3 tbsp sugar
1 tbsp baking powder
2.5 cups warm water (adjust as needed for pancake-like consistency)

Instructions

Step 1 – Blend the Batter

Add flour, semolina, sugar, baking powder, and warm water into a blender. Blend until smooth and completely lump-free.

The batter should resemble pancake batter pourable but not too thin. Add a little more water if needed.

Step 2 – Rest the Batter

Let the batter rest for 30 minutes.
This allows the semolina to absorb the liquid and helps create the soft, slightly chewy texture.

Step 3 – Cook on One Side Only

Heat a nonstick pan over medium heat (do not grease it).
Pour small circles of batter onto the pan. Cook only on one side.
When bubbles form across the surface and the top looks dry, they are ready
Do not flip them.

Step 4 – Keep Them Covered

Transfer the cooked qatayef onto a clean kitchen towel and cover immediately.

Keeping them covered prevents drying and keeps them soft for filling.

Filling & Serving

Stuff with ashta (cream filling) and fold into a half-moon shape, pressing gently to seal.
Drizzle with sugar syrup (attar) before serving, if desired.

Optional additions:

Crushed pistachios
A light dusting of powdered sugar
Chocolate drizzle for a modern twist

Carol February 26, 2026