Qatayef Mahshi

Method

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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.

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

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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.

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

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

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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

Chef’s Tips

• 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.

Pairing Suggestions

• Turkish coffee
• Karkade
• Mint tea

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.