If you want to get your qatayef extra crispy, you can double fry them. Fry them for 90 seconds, then drain them from the oil for a few minutes before frying them again for 60 seconds more. That should give them a crispy texture that lasts longer. I hope you found the video useful, and if you did consider supporting the channel on *Patreon* . You'll get access to behind the scenes updates and can even get your name in the videos. www.patreon.com/MiddleEats
Obi your channel is my new favourite. I have been binge watching everything. Middle Eastern food is popular here in Canada but most of the time it's the same menu with little regional specialties. Now I can make these at home. Your channel deserves 1M+ subs!
I’ve become addicted to this channel - total instant sub. I was wondering if you’d ever consider doing a DIY pickled turnip episode, or a variety of Middle Eastern/North African pickles?
I actually was working on developing a recipe in January, but it got put on hold while I worked on a few other things. I'll see if I can do that once ramadan finishes.
By sheer coincidence I had pancakes like those used in these a week ago! The similarities to injera (Ethiopian teff flour pancake used as a utensil/accompaniment for many Ethiopian dishes) was REALLY striking!
The texture of these is more fluffy and less skin like than injera. More like a crumpet if you've had those before. It is however quite similar in appearance. Maybe the teff flour is what makes the difference?
@@MiddleEats I’d say it depends a bit on the cook, and I know some use some (or even ALL) wheat flour in the batter, but I think some of the difference you note might be more due to a longer ferment time than these. They also tend to have a stronger, more “sour” taste. Anyways, wasn’t trying to draw a 1:1 comparison, just noting a really nifty parallel between the two food traditions that struck me!
This recipe is super fun. I love that you gave us the variation for it. Raw, fried, glazed, nutty, creamy, both. Is it a pancake? Is it a dumpling? Or is it a beignet? It's all of that and more. I'll definitely want to make them when we can have family events again.
Oooooh you gave me a naughty idea. strawberry, cream and meringue filled raw ones. They're definitely close to all of those and cannolis too, can't wait to see what you make.
A bit late to the party, but, and this is a Lebanese talking here, atayef are not only made during Ramadan. As a matter of fact, the Christian population in the Middle East also makes them on Saint Barbara's feast day, the 4th of December, which just happens to be this weekend, hence why I'm only now adding this comment. Amazing content! (even though I'm on the fence on that nut filling, as far as I know we use walnuts not hazelnuts)
Just found my new binge channel! I've never had middle eastern food, but you make the recipes easy to follow. Everything looks amazing! I hope your channel grows so you can keep this up.
Great video, would have loved if you included the original classic stuffing which would be akawi cheese! The salty cheese contrasts with the syrup and it's amazing
Amazing channel everything is so detailed. You should make Turkish Lahmacun next. I've been wanting to try it out and I think you'll present it better than the other channels.
Thank you! I actually did Lahmacun last summer. It's not as thin as the true turkish Lahmacun, but the topping is accurate and the dough is incredibly soft. It's a great picnic treat.
Oh my, when I used to be a kid in Lebanon, my grandfather would buy us a pile of those. I would always be the one gradually destroying that pile and stuffing those in my face haha. so good
They nut ones will keep their crispiness for a day, as long as they aren't left in a puddle of syrup. The cream ones will be crisp for about 4-6 hours. You can make them last longer by doing a double fry, and that way the exterior will not soften at all. I just feel it's better to freshly fry them as they can sometimes get too crisp.
Hi. I did a search for basbousa on your channel, and this came up with three other "almost" matches. I realize different countries use different names, but none were for the semolina cake soaked in syrup; neither filled nor unfilled. If you don't have one that I missed I'm hoping you can create one? Or two and include the stuffed version? I've only had packet type you miv then bake so I'm looking forward to trying something homemade. Thanks!
I noticed that in a few of your recipes, you use vanillin. Nielsen-Massey used to make some vanilla powder that was easy for me to get at places like Lakeland or Sainsburys, but now I can't find vanilla powder anywhere. :( I am excited to try this recipe one day though!
@@CindyWilson1991 It's giving me products in German which appear to be vanilla sugar (I think???), but not the powder. :( Also they come from Germany and because of EU rules they may not send to the UK.
Hi @decemberclouds. So vanilla sugar is basically the same thing as vanilla powder, it's just a little weaker so you'd need to double the amount. This vanilla powder is sofra brand and you can get it at most arab/turkish grocery stores. It's usually near the spices rather than near the bakery section. Try checking your local turkish shop for it. Good luck!
Hello Obi, Thinking of making the cream filled qatayef (not fried) for a dinner I am invited to this Friday. How much in advance can they be made? Do I keep them refrigerated?
So sorry, I just got around to seeing this. You'd have to make the pancakes the same day you food them, but you don't have to stuff them that same day. The pancakes don't need to be refrigerated until you stuff them.
@@MiddleEats yes please the cheese one we do at the house doesn’t work like Lebanon’s or Syria’s when we do it the string dough gets hard and breaks and causes a mess
Qatayef is the plural of Qatifah, which means a cloth with fringes or a plant with that name. The source is Qatafa which means to pluck or to cull. Some Arabic dialects pronounce the Q more like a hard A, so the Qatayef becomes Atayef.
Its not meant to be that thin , it will simply breaks while filling or when frying , and if not it will be super crunchy .watching your videos i think you make things looks way too complicated ! I would recommend investing some time watching professional Arab chiefs on here .Sorry man but thats what i think !
Actually this is the perfect thickness. Any thicker and it absorbs oil when fried. If you want it extra crispy, you double fry it. Neither did I make this complicated, I gave the details so anyone who has never even heard of the dish can replicate it. And I do an extreme amount of research for every single recipe, show me a single channel who actually provides accurate measurements or weights for their dishes.
If you want to get your qatayef extra crispy, you can double fry them. Fry them for 90 seconds, then drain them from the oil for a few minutes before frying them again for 60 seconds more. That should give them a crispy texture that lasts longer.
I hope you found the video useful, and if you did consider supporting the channel on *Patreon* . You'll get access to behind the scenes updates and can even get your name in the videos. www.patreon.com/MiddleEats
Obi your channel is my new favourite. I have been binge watching everything. Middle Eastern food is popular here in Canada but most of the time it's the same menu with little regional specialties. Now I can make these at home. Your channel deserves 1M+ subs!
This channel is so criminally underrated!
Thanks Youssef, we're growing and that's what is important!
So true
Agreed!
Seriously, how do you not have 1 million subs. Crystal clear recipes, love your personality and voice. Keep up the good work bro!
Thank you. That's very kind of you to say. I hope I can do this full time someday.
@@MiddleEats hopefully it works out, following you both on reddit and YT - fun and delicious content!
Thanks Jack, I haven't been able to do a reddit post in a while, but the videos keep on going.
Inshallah
I’ve become addicted to this channel - total instant sub. I was wondering if you’d ever consider doing a DIY pickled turnip episode, or a variety of Middle Eastern/North African pickles?
I actually was working on developing a recipe in January, but it got put on hold while I worked on a few other things. I'll see if I can do that once ramadan finishes.
Obie: yeah so you’re gonna want to cook it
Me: ok cool so do we get to eat it n-
Obie: COOK IT AGAIN
☠️☠️☠️ don't tell anyone but I snuck a couple before frying.
By sheer coincidence I had pancakes like those used in these a week ago! The similarities to injera (Ethiopian teff flour pancake used as a utensil/accompaniment for many Ethiopian dishes) was REALLY striking!
The texture of these is more fluffy and less skin like than injera. More like a crumpet if you've had those before. It is however quite similar in appearance. Maybe the teff flour is what makes the difference?
@@MiddleEats I’d say it depends a bit on the cook, and I know some use some (or even ALL) wheat flour in the batter, but I think some of the difference you note might be more due to a longer ferment time than these. They also tend to have a stronger, more “sour” taste. Anyways, wasn’t trying to draw a 1:1 comparison, just noting a really nifty parallel between the two food traditions that struck me!
Oh for sure. I've only had injera once so I don't have the greatest reference. They do look similar like you mentioned.
This recipe is super fun. I love that you gave us the variation for it. Raw, fried, glazed, nutty, creamy, both. Is it a pancake? Is it a dumpling? Or is it a beignet? It's all of that and more. I'll definitely want to make them when we can have family events again.
Oooooh you gave me a naughty idea. strawberry, cream and meringue filled raw ones. They're definitely close to all of those and cannolis too, can't wait to see what you make.
I'll join the choir and say please do keep this up as long as you enjoy it! Your videos are fantastic.
Thank you, my dream is to one day do this full time. Hopefully that can come true!
I just learned about these and kanufa. They’re amazing and so is your channel. Please keep making videos. I can’t stop watching these.
The long awaited atayef video... A classic ramadan winner! I like the ideas of experimenting with different fillings.
Thanks Hussam! Definitely, I've been thinking recently of a dulce de leche, or strawberry and cream filling. The mind boggles at the possibilities.
Why did I watch while fasting lol I'm over here now licking my lips. Definitely making those tomorrow!!!
Sorry for making you hungry. How did they turn out?
A bit late to the party, but, and this is a Lebanese talking here, atayef are not only made during Ramadan. As a matter of fact, the Christian population in the Middle East also makes them on Saint Barbara's feast day, the 4th of December, which just happens to be this weekend, hence why I'm only now adding this comment. Amazing content! (even though I'm on the fence on that nut filling, as far as I know we use walnuts not hazelnuts)
Apparently Egyptian qatayef are a bit different to Levant qatayef, my favorite is the one stuffed with akawi but they don't have it over there.
I made it today and OMG ❤️❤️❤️ Thank you so much for the great recipe 🔥 mum loved it and approved it as the official Katayef recipe
Glad to hear that. Now you can come up with your own family favourite fillings.
it's 2 am and I'm drooling....
This Ramadan I was really craving qatayef but didn't know how to make it... Thankfully I've seen this now, so for next Ramadan I'll be really!
I’m going to make this with gluten free flour.
Ps. Omg I never seen them made with hazelnuts!!! Wow I have to try!!!! Spectacular. 🤤
Pls let us know how it goes with GF flour!
Holy smokes these look AMAZING!!!
How have I only now found your channel!!
Just found my new binge channel! I've never had middle eastern food, but you make the recipes easy to follow. Everything looks amazing! I hope your channel grows so you can keep this up.
Thanks Alicia! Hope you try some dishes out!
Great video, would have loved if you included the original classic stuffing which would be akawi cheese! The salty cheese contrasts with the syrup and it's amazing
We actually don't have that in Egypt, but it sounds amazing.
Yummy. I made this with cream cheese and lemon zest filling . Fried them in the air fryer for a lighter desserts and it was a hit ☺️.
Me want!!!!!! I’m so glad I found y’all’s TH-cam channel!!! Lots of love from West Lafayette, Indiana! Home of Purdue university!
Hey it's a fellow boilermaker! As a Palestinian I can vouch for this channel, their stuff is amazing.
I can tell how good they are just from the recipes and video omg thanks for sharing the recipe.
These look so wonderful. I definitely want to try to make them.
Oh they are, in certain you'll really enjoy them!
Looks super easy and delicious. Definitely making these.
Omg I ate these in Beirut as a kid - when we were on holiday
It's no surprise why middle eastern diet is so wonderful for you...so many nuts and spices and herbs and other ingredients that are good for you
Many Mediterranean cultures have really great diets. But Italian, Greek, and Middle eastern food is the best in taste and health.
I really needed this
Haha I hope you try it out!
Looks so good 👍
How did I only just find this chanel? So impressed with the skills and the quality of the videos, will be trying out plenty of your recipes!
Thank you!
I'm so glad to have found your channel! Thank you so much for sharing :) Love it. I wish you the best!
Oh hell yes
These are well worth the effort! Hope you try them!
You are amazing and so clear. Keep it up. More recipes please💖💖💖
Incredibly delicious and wonderful presentation and instructions were clear and helpful.
Thanks Obi, your amazing!🤟😄🤟
Thank you! Glad you found it helpful and detailed. Hope you like the dish.
Love your videos! I've only tried one recipe so far but once so get more time, I'll be trying more :)
Thank you! Which one was it that you tried?
you are so good bro keep making videos like this keep cooking and inspiring us :) i love your work much love!
This looks delicious! It must be the type of sweet that you can't eat only one even if you are full after dinner! Save some for me! 🤣😘
Haha absolutely, my grandma always had a huge bowl of these during ramadan and it sit there biting through them till I found the filling I liked 😂
Amazing channel everything is so detailed. You should make Turkish Lahmacun next. I've been wanting to try it out and I think you'll present it better than the other channels.
Thank you! I actually did Lahmacun last summer. It's not as thin as the true turkish Lahmacun, but the topping is accurate and the dough is incredibly soft. It's a great picnic treat.
That's love 💘 ❤ I am gonna make them
Brilliant! Let me know how they turn out
daaamn thats beautiful
It really is 😍
Oh my, when I used to be a kid in Lebanon, my grandfather would buy us a pile of those. I would always be the one gradually destroying that pile and stuffing those in my face haha. so good
Very nice
Do the fried ones maintain their crispness after being soaked in the thick syrup? Thanks again, Obi!
Yes, very much so
They nut ones will keep their crispiness for a day, as long as they aren't left in a puddle of syrup. The cream ones will be crisp for about 4-6 hours. You can make them last longer by doing a double fry, and that way the exterior will not soften at all. I just feel it's better to freshly fry them as they can sometimes get too crisp.
Hahaha so decadent
Hi. I did a search for basbousa on your channel, and this came up with three other "almost" matches. I realize different countries use different names, but none were for the semolina cake soaked in syrup; neither filled nor unfilled. If you don't have one that I missed I'm hoping you can create one? Or two and include the stuffed version? I've only had packet type you miv then bake so I'm looking forward to trying something homemade. Thanks!
We're doing basbousa in Ramadan. So it should be out in April.
Thanks for this recipe. Are these meant to be eaten cold ?
Warm or room temperature
I noticed that in a few of your recipes, you use vanillin. Nielsen-Massey used to make some vanilla powder that was easy for me to get at places like Lakeland or Sainsburys, but now I can't find vanilla powder anywhere. :( I am excited to try this recipe one day though!
Try Amazon?
@@CindyWilson1991 It's giving me products in German which appear to be vanilla sugar (I think???), but not the powder. :( Also they come from Germany and because of EU rules they may not send to the UK.
Hi @decemberclouds. So vanilla sugar is basically the same thing as vanilla powder, it's just a little weaker so you'd need to double the amount. This vanilla powder is sofra brand and you can get it at most arab/turkish grocery stores. It's usually near the spices rather than near the bakery section. Try checking your local turkish shop for it. Good luck!
@@MiddleEats Thanks so much!
No problem
So, this is by no means traditional, but red bean paste seems like it would work really well as a stuffing.
I 1000% agree! I'll have to try it. I also think a matcha green tea ganache would be great in the raw ones.
I might not be a muslim, but Ramadan is here already soooo...
ITS RAMADAN NOT RAMADAM
@@Pri0385Well, if you notice m and n are very close in a keyboard.
No big deal tho, fixed.
🙂🙂👍 I never tried with powdered milk, maybe next time🇹🇷
Yeah it gives the batter a certain flavour that most people would be used to.
@@MiddleEats 👍 thank you sir.
Making them right now, for me 15ml was too small so I put 30ml for each qatayef.
Great recipe though!
Can you skip the milk powder to make them vegan? If so do I need to adjust the measurements of anything else?
Hey could you make Yaprak!
That's actually coming out next weekend.
Hello Obi, Thinking of making the cream filled qatayef (not fried) for a dinner I am invited to this Friday. How much in advance can they be made? Do I keep them refrigerated?
So sorry, I just got around to seeing this. You'd have to make the pancakes the same day you food them, but you don't have to stuff them that same day. The pancakes don't need to be refrigerated until you stuff them.
@@MiddleEats Thank you 😊
I think I make the raw ones, with less syrup though. Don't know if to do the cream or nuts though, maybe some fruits or spices with the cream.
If you dont leave a like I shall call "dem police" man. Give the man some credit!
Lol
Literally saw someone make this on Tik tok earlier but provided no ingredients or anything! You couldn’t have uploaded this at a better time!🤩
Haha what are the chances. Someday I'll start posting recipes on tiktok.
What’s the purpose of lemon juice in the syrup?
Do Kenafa please
We did a cream konafa last ramadan, and hopefully we'll do a cheese one soon.
@@MiddleEats yes please the cheese one we do at the house doesn’t work like Lebanon’s or Syria’s when we do it the string dough gets hard and breaks and causes a mess
Damn the raw qatayefh is really the middle eastern cannoli
Absolutely, and they really get stuffed with all sorts of wacky things these days.
The Chinese Food Demystified but for middle eastern cuisine.
Steph and Chris have always been big inspirations to me
water and powdered milk? Why not use ordinary milk instead of both?
My husband calls these “atayef” and my father called them “gatayef”. Let the qatayef wars commence.
Qatayef is the plural of Qatifah, which means a cloth with fringes or a plant with that name. The source is Qatafa which means to pluck or to cull.
Some Arabic dialects pronounce the Q more like a hard A, so the Qatayef becomes Atayef.
What's the green filling at 8:10?
pistachio
I like your videos except this one - never ever seen it deep fried in Lebanon qatayef recipes. (Pan fried with butter to warm up only)
Levantine Jews make it during Ḥanukka!
Hello
Helloooo
Qatayef is a syrian reciepe😏
are you pronouncing in egyptian arabic?
I hope u write it as syrian dessert cause it is,yes middle estern do this recipe,but its Syrian dessert.
Its not meant to be that thin , it will simply breaks while filling or when frying , and if not it will be super crunchy .watching your videos i think you make things looks way too complicated ! I would recommend investing some time watching professional Arab chiefs on here .Sorry man but thats what i think !
Actually this is the perfect thickness. Any thicker and it absorbs oil when fried. If you want it extra crispy, you double fry it. Neither did I make this complicated, I gave the details so anyone who has never even heard of the dish can replicate it. And I do an extreme amount of research for every single recipe, show me a single channel who actually provides accurate measurements or weights for their dishes.