Qatayef Mahshi

Making Qatayef Mahshi

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Blend the batter ingredients smooth and leave 30 minutes until the surface bubbles. Boil the syrup sugar, water and lemon 8 minutes, add the rose water off the heat and chill.

   Mark done

2. Mix the walnuts, sugar, cinnamon and coconut.

   Mark done

3. Cook 8 cm pancakes in a dry non-stick pan on one side only, 60 to 90 seconds, until the top is matt and covered in open holes. Do not turn them. Cover with a cloth.

   Mark done Start 60 sec timer

4. While still warm, put a spoonful of filling on the holed side of each, fold in half, and pinch the seam completely shut from one end to the other.

   Mark done

5. Check every seam. One gap will empty the parcel into the oil.

   Mark done

6. Heat the oil to 175°C / 345°F and fry in batches of five, 3 minutes, turning once, until deep gold.

   Mark done

7. Lift straight from the oil into the cold syrup for 45 seconds, then drain on a rack and serve warm.

   Mark done Start 45 sec timer

Related guide: Prep, cook and total time.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Tips for Making Qatayef Mahshi

• One side only. A turned pancake will not seal.
• Pinch the whole seam and check it. Leaks ruin the oil.
• Hot from the fryer into cold syrup.

What Goes With Qatayef Mahshi

• Turkish coffee
• Karkade
• Mint tea

Leftovers and Storage

Best within a few hours. Unfilled pancakes keep 2 days refrigerated and freeze for a month.

Questions About Qatayef Mahshi

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.