Meet the Best Qatayef Makers in Gaza – Plus a Qatayef Making Recipe (PHOTOS)

For Palestinians, Qatayef is one of the main features of ifta. (Photo: Mahmoud Ajjour, The Palestine Chronicle)

By the Palestine Chronicle Staff

For Palestinians, Qatayef is one of the main aspects of iftar – the breaking of the fast during the holy month of Ramadan.

Many sellers of Qatayef – semolina flour pancakes – in the besieged Gaza Strip and across Palestine have been arrested. While some people prefer to make Qatayef at home, others buy the mix from vendors or the ready-made product.

The Palestine Chronicle went to Gaza vendors who sell many delicious sweets, such as the Kunafa, Halabiya, cakes and Maamoul. However, during the month of Ramadan, Qatayef is the most requested dessert.

“These pancakes belong to Suhoor, the meal eaten before dawn, and to Iftar, the meal eaten after sunset during Ramadan,” one of the vendors told the Palestine Chronicle.

For those readers who enjoyed our Qatayef recipe from last year, here it is again captured in the photos below:

One, make the batter: To make the batter for these ‘pancakes’ you will need flour, fine semolina, powdered milk, water, dry ‘instant’ yeast, baking powder and sugar. A pinch of Mahlab powder would make it even tastier, but if you can’t find it, it’s not an essential ingredient.

Two, in a small bowl, combine the baking soda with ½ cup of water and stir.

Three, pour three cups of water into a blender along with the remaining ingredients (except the baking soda mixture). Blend well and then leave it to rest for 15 to 45 minutes.

Four, you can now add the baking soda mixture, and mix for 4-5 seconds.

Five, To cook your Qatayef, you will need to heat a large non-stick pan.

Finally, pour two tablespoons of batter per Qatayef. When you see bubbles from your pancakes and the top looks dry, you can remove it. There is no need to flip it, because this type of pancake is only cooked on one side.

(All Photos: Mahmoud Ajjour, The Palestine Chronicle)

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