Honey & Walnut Qatayef

Qatayef is an Arab dessert commonly served during the month of Ramadan. It is a folded pancake, usually filled with fresh cheese or nuts and served soaked in sugar syrup. Here’s a gluten-free version of this sweet treat, filled with a nutty walnut, cinnamon, and rosewater filling and soaked in a fragrant light syrup of raw honey and lemon.

Makes 6-7 medium Qatayef

Ingredients:

For the dough
1/2 cup almond flour
One egg
Pinch of salt
1 tsp vanilla extract
1/2 tsp apple cider vinegar
1 tsp baking powder
1/2 tsp dry active yeast
1 tbsp psyllium husk
1 tbsp ghee or butter
1/2 cup warm water

For the filling
1 cup toasted walnuts
1 tbsp cinnamon
1 tbsp stevia or another sweetener
Pinch of salt
1 tsp rosewater

For the honey syrup
1 tbsp raw honey
1/3 cup warm water
2 tbsp lemon juice
2 Geranium leaves

Preparation Method:
Dough:
– Blend all the ingredients very well until a pancake batter is formed. Heat a pan, melt a little bit of ghee and pour a little bit of the dough in. Cover with a lid and let the pancake cook on one side until the top surface forms bubbles. Sit aside and repeat with the rest of the batter.

Filling:
– Blend the filling ingredients until the walnut gets chopped.

Syrup:
– Make sure the water is warm but not hot! Stir in the honey until it gets fully dissolved, and infuse the geranium leaf for about 10 minutes. Add the lemon juice. Don’t heat the syrup to prevent the honey from turning toxic.

Assembly:
– Put one spoonful of the filling in the center of the pancake on the non-toasted side, and fold it in half. Pinch the edges to seal the Qatayef. Repeat with the rest.

– Preheat the oven to 180 degrees C, and bake the Qatayef for 7-10 minutes.

– Serve warm with the honey syrup on top.