Qatayef – Sweet Stuffed Pancakes

In a large mixing bowl, combine the flour, semolina, yeast, sugar, and salt.

Gradually add warm water and vegetable oil to the dry ingredients, whisking continuously to form a smooth, pourable batter. Cover and let the batter rest for about 30 minutes until it becomes slightly bubbly.

Prepare the sugar syrup by combining sugar and water in a saucepan over medium heat. Stir until sugar dissolves and bring to a gentle boil. Add lemon juice and simmer for 10 minutes until slightly thickened, then remove from heat and stir in rose or orange blossom water. Let the syrup cool completely.

Prepare the nut filling by mixing the chopped nuts, sugar, cinnamon, and rose or orange blossom water in a bowl. For the cheese filling, mix the sweet cheese with powdered sugar until smooth.

Heat a non-stick skillet over medium heat. Pour small ladlefuls (about 2-3 inches diameter) of batter to form pancakes; cook only on one side until bubbles form on the surface and the edges look dry, about 2-3 minutes. Do not flip. Remove and place on a clean towel to cool.

Once cooled, place about a tablespoon of your chosen filling in the center of each pancake. Fold the pancake over to encase the filling, pinching the edges tightly to seal. You can use a fork to crimp the edges for a decorative look.

Heat vegetable oil in a deep frying pan over medium heat. Fry the stuffed pancakes in batches until golden and crisp, about 2-3 minutes per side. Remove and drain on paper towels.

While still warm, dip the qatayef in the cooled sugar syrup for a few seconds to soak, then place them on a serving platter.

Serve warm or at room temperature, garnished with additional chopped nuts or a sprinkle of powdered sugar if desired.