|Main ingredients||unsalted cheese, or a mixture of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract, and cinnamon|
|Cookbook: Qatayef Media: Qatayef|
Katayef is of Fatimid origin. Umayyad and Abasiya and Damascene Katayef was traditionally prepared by street vendors as well as households in the Levant and Egypt. It is usually prepared using Akkawi cheese as a filling.
Katayef is the general name of the dessert as a whole, but more specifically, the batter. The result of the batter being poured onto a round hot plate appears similar to pancakes, except only one side is cooked, then folded. The pastry is filled with either unsalted cheese or a mixture of any of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract, and cinnamon. It is then deep-fried or, less commonly, baked and served with a hot syrup or sometimes honey.
- Kanafeh, a different Arab dessert with a similar name
- Mandugwa, a similar Korean dessert
- List of African dishes
- The Ramadan Experience in Egypt
- Sadat, Jehan (2002). A Woman of Egypt. Simon & Schuster. p. 48.
- Abu-Zahra, Nadia (2000). The pure and powerful. Ithaca press. p. 290.
- Egyptian Cuisine and Recipes
- Katayef (Ramadan pancakes) This Week in Palestine, Turbo Computers & Software Co. Ltd. 2007-07-09 Accessed on 2008-01-07.
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