Katayef ("stuffed Pancakes") Middle East, Palestine

"This is the traditional sweet that is made during the Holy month of Ramadan. It is really simple to make, and as long as they are pinched closed, they should come out great!! The recipe calls for 4 cups smeed (farina), which can be found in most middle eastern stores, arabic stores, or greek stores (I didn't list it in the ingredients because recipezaar didn't recognize it.) **Also, Cream of Wheat can be substituted for the smeed, and you will still get the same results!! I also have posted the recipes for the Attar (syrup) used in this recipe, as well as the rendered butter. Enjoy :)"
photo by Mona F. photo by Mona F.
photo by Mona F.
photo by Mona F. photo by Mona F.
photo by Mona F. photo by Mona F.
photo by Mona F. photo by Mona F.
Ready In:
1hr 10mins
35 pancakes




  • Mix all stuffing ingredients and set aside.
  • Mix smeed, flour, and salt.
  • Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
  • Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
  • Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
  • Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
  • Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
  • Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
  • Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
  • Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
  • Remove from oven and dip in cold syrup (Thin Attar).
  • Makes about 35 pieces. Enjoy!

Questions & Replies

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  1. 1/4 ounce yeast = 2 1/4 teaspoons yeast
  2. Great recipe - thank you for sharing it with us.


<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=ramadanrecipetagbanner-1.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/ramadanrecipetagbanner-1.jpg" border="0" alt="Photobucket"></a> I am 22 years old, married, and have a beautiful daughter named Layla. I was born and raised in Ohio, but now live in the Virgin Islands. My family is from Palestine, and I have visited over the summers many, many times. I loveeee food from Palestine, so I've decided to share some of my favorite recipes with you. I hope you like! <style>body{background:url("http://i106.photobucket.com/albums/m276/ribosomal/paliflag.jpg?v=0");background-repeat:repeat;}</style>
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