Qatayef

Etymology

The Arabic word qaṭaːyif () is derived from the Arabic root q-ṭ-f, meaning to pick up or to pluck.

Origin

Qatayef is believed to be of Fatimid origin. Some believe that qatayef are the creation of the Fatimid Dynasty, however, their history dates back to the Abbasid Caliphate, 750–1258 CE. Qatayef was mentioned in a tenth century Arabic cookbook dating back to the Abbasid Caliphate by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ (, The Book of Dishes). The book was later translated by Nawal Nasrallah under the name Annals of the Caliphs' Kitchens. The traditional stuffing of Qatayef, as evident in a number of Medieval Arabic cookbooks, is crushed almond and sugar. In these recipes, once the pancake was stuffed, it would sometimes be fried in walnut oil or baked in the oven.

Qatayef was traditionally prepared by street vendors as well as households in Egypt and the Levant. It is usually filled with akkawi cheese, crushed walnuts, as well as crushed pistachios. Modern variations, with fillings such as Nutella, are also consumed.

Tradition

Arab Muslims commonly serve it during the month of Ramadan. Arab Christians, particularly in the Levant, also eat it during some celebrations, like Eid il-Burbara. Due to its ubiquity in Muslim communities during Ramadan, some Christians also consume qatayif during the Muslim holy month alongside Muslims.

Outside the Arab world, qatayef are a Ramadan staple among Turkish Muslims, they are typically fried and eaten for iftar. Yassi kadayif ("Flat qatayef") are patent by the Turkish Patent and Trademark Office and have a geographic indication for the region of Malatya, the patent specifies that yassi kadayif is made from 3 different types of flour.

Preparation

Qatayef is the general name of the dessert as a whole and, more specifically, the batter. It is usually made out of flour (and/or semolina flour), baking powder, water, yeast, and sometimes sugar. The result of the batter being poured onto a round hot plate appears similar to pancakes, except only one side is cooked, then stuffed and folded.

To make Qatayef Satati (deep fried) The pastry is filled with either unsalted sweet cheese a mixture of any of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract, rose extract, and cinnamon. It is then deep fried or, alternatively, baked and served with a hot sweet syrup or sometimes honey. The other way of serving qatayef is by filling it with whipped cream or qishta (قشطة), folding it halfway, and serving it with scented syrup without frying or baking. This way of serving is called assafiri qatayef (قطايف عصافيري).

References

References

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