|Place of origin||Levant, Middle East|
|Region or state||Egypt, Iraq, Jordan, Lebanon, Palestine, Saudi Arabia and Syria|
|Main ingredients||unsalted cheese, or a mixture of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract, and cinnamon|
|Cookbook: Qatayef Media: Qatayef|
Qatayef 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.