Qatayef

Source: Wikipedia, the free encyclopedia.
"Katayef" redirects here. For the shredded filo pastry, see
Kataifi
.
Qatayef
TypeDumpling, Pancake
Place of originMiddle East
Region or stateEgypt, Levant
Main ingredientscream, or a mixture of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract, and cinnamon
Assorted Qatayef

Qatayef, katayef, or qata'if (

Arabic: قطايف, [qɑ'tˤɑ:jɪf]), is an Arabic dessert. It is a type of sweet dumpling filled with cream or nuts, or a folded pancake, similar to a Scottish crumpet
.

Etymology

The

Arabic: قطايف) is derived from the Arabic root q-ṭ-f, meaning to pick up or to pluck.[1][2]

Origin

Qatayef is believed to be of

Arabic: كتاب الطبيخ, The Book of Dishes).[6] The book was later translated by Nawal Nasrallah under the name Annals of the Caliphs' Kitchens.[7] 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.[8] 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. Diverse fillings, such as Nutella, are also used.[9][10]

Tradition

Arab Muslims commonly serve it during the month of Ramadan.[11] Arab Christians also eat it during some celebrations.

Preparation

Qatayef is the general name of the dessert as a whole and, more specifically, the batter. It is usually made out of 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. 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 (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), folding it halfway, and serving it with scented syrup without frying or baking. This way of serving is called assafiri qatayef (قطايف عصافيري).[12]

See also

References

  1. ^ Freytag, Georg (1830). Lexicon Arabico-Latinum praesertim ex Djeuharii Firuzabadiique et aliorum Arabum operibus, adhibitis Golii quoque et aliorum libris, confectum (Vol.1 ed.). C. A. Schwetschke et filium. p. 468.
  2. ISBN 978-9004149489
    .
  3. ^ "The Ramadan Experience in Egypt". Archived from the original on 2019-05-07. Retrieved 2018-06-18.
  4. ^ "The sweet history of Qatayef". Roya news. Retrieved 26 August 2018.
  5. ^ "In Gaza, Qatayef tradition thrives during Ramadan". GULF NEWS. Retrieved 26 August 2018.
  6. ISBN 978-9004158672
    . Retrieved 30 August 2018.
  7. ISBN 978-9004158672. Retrieved 30 August 2018. {{cite book}}: |website= ignored (help
    )
  8. ^ "الوصفة العربية | طريقة عمل القطايف" (in Arabic). Retrieved 2022-04-09.
  9. ^ Sadat, Jehan (2002). A Woman of Egypt. Simon & Schuster. p. 48.
  10. ISBN 9780863722691
    .
  11. S2CID 230629195
    .
  12. ^ "Qatayef with nuts قطايف بالمكسرات | Egyptian Cuisine and Recipes". egyptian-cuisine-recipes.com. Retrieved 2018-03-14.
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