|Place of origin||Levant, Middle East|
|Region or state||Egypt, Iraq, Jordan, Lebanon, Israel, Palestine, Saudi Arabia and Syria|
|Main ingredients||unsalted cheese, or a mixture of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract, and cinnamon|
Qatayef or Katayef (Arabic: قطايف, [qā'ṭā:īf] (listen)) is an Arab dessert commonly served during the month of Ramadan, a sort of sweet dumpling filled with cream or nuts. It can be described as folded pancake.
Origin and history
Qatayef is believed 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 dates back to the Abbasid Caliphate by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes). The book was later translated by Nawal Nasrallah, and named it (Annals of the Caliphs' Kitchens). Qatayef 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.
Qatayef is the general name of the dessert as a whole, but more specifically, the batter. It is usually made out of flour, baking powder, water, yeast, and sometimes sugar is added. 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. The pastry is filled with either unsalted sweet cheese a mixture of any of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract, roses extract (ma-zahr ماء الزهر) and cinnamon. It is then deep-fried or, less commonly, baked and served with a hot sweet syrup or sometimes honey. Another way of serving Qatayef is by filling it with whipped cream or Qishta (قشطة) clotted cream, folded half way and served with scented syrup without any frying or baking. This way of serving is called Assafiri Qatayef (قطايف عصافيري). 
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