Qatayef Explained: The Ramadan Dessert Loved Across The Middle East

Written by yash lakhan | March 3, 2026

Qatayef is one of those desserts that has both seasonal and ritual associations. It is soft, folded, and filled with sweetness. Qatayef is a Middle Eastern dessert that enjoys great popularity during Ramadan. Also, compared to pancakes in Arabic, qatayef goes beyond the traditional idea associated with pancake-shaped, batter-based desserts. This confection is also known as the “Queen of Ramadan sweets”, as it is highly associated with the festive month, from crowded souks in Cairo to the kitchens in Beirut.

The Origins of Qatayef

The history of qatayef dates back to the time of the Arab caliphate during the time of the Abbasid Dynasty, with many food historians pointing to this period as one in which qatayef originated. There are references in historical texts that indicate that stuffed pancakes were served at royal banquets and then eventually became a popular food among ordinary people. Qatayef went through a tremendous transformation as it spread throughout the Levant and North Africa, with regional differences reflected in different types of fillings, syrups, and cooking techniques employed to prepare them. However, qatayef's defining characteristic has always been a soft, tender pancake that is folded around a sweet filling, and can either be fried or served as is. Today, qatayef is considered a traditional dessert item served during Ramadan evenings, with dessert vendors lining the streets and families gathering to celebrate after Iftar.

What Makes Qatayef Unique?

At first glance, qatayef appears to be a small, round pancake, but it is only cooked on one side. This leaves a porous surface with small air holes, allowing it to hold syrup while holding its shape. Traditionally, the dessert is made from a batter made from four ingredients: flour, yeast, sugar, and water/milk. The yeast so that when cooked, it creates a light and airy confection. Once the sweet is cooked, it is folded in half, and the edges are pressed together to seal. Unlike pancakes in the West, qatayef are not flipped; the uncooked side is still moist. This moistness helps it to seal around the filling.

Traditional and Modern Fillings

Traditional fillings for qatayef are quite simple, but very indulgent. The most common filling is a mix of crushed walnuts, sugar, and cinnamon. Another popular filling is sweetened cheese, typically similar to either akkawi or ricotta. After the qatayef is fried, it is soaked in a heavy syrup before serving. In some areas, the cheese-filled qatayef can be baked rather than fried. Today, there are many interpretations of fillings, including chocolate, spreads, custards, and even pistachio cream. Although fillings for qatayef are becoming more innovative every day, the balance of fluffy dough, rich filling, and fragrant syrup continues to be the distinguishing characteristic of qatayef.

How to Make Qatayef at Home

To make qatayef at home, you first create a light yeast batter. The batter will need a short amount of time to rest before it has time to create air bubbles. Next, small circles of batter should be poured onto a hot nonstick skillet without spreading the batter too thinly.

As the top of the batter bubbles and cooks, the bottom of the dessert will cook gently as well. After the dessert has been cooked, it needs to be covered so that it does not dry out.

The filling is placed in the centre of each qatayef, and then it is folded in half to form a crescent shape. The edges of the crescent-shaped confections need to be pressed together to seal them. Depending on the desired final product, qatayef can be either deep-fried until golden brown or placed in a pan and baked.

After the qatayef have finished cooking, warm syrup is poured over the hot dessert. The experience of eating qatayef made at home is defined by the contrast of the crispy outer layer, the soft insides of the pastry, and the fragrant syrup.

Cultural Significance During Ramadan

Qatayef is a traditional Middle Eastern dessert, widely celebrated during the month of Ramadan. The dessert is a beloved one, as its shells are available throughout grocery stores during the holy month, due to high demand and cultural importance. Every day during Ramadan, families buy qatayef shells and prepare them together with their children by stuffing and frying them at home. As they prepare the dessert for iftar, children help to close the shells, while adults check the consistency of the syrup. When sharing these delicious sweets between friends and family after the fast, it is a symbol of hospitality, generosity, and community. No time during Ramadan would be complete without a serving of freshly made qatayef.

Conclusion:

These sweet pastries are an intersection of history, religion, and taste. Since the Abbasid Era, and now more recently with new fillings of chocolate or nuts, and even different forms of the same dessert, qatayef has changed but still retains its original structure. Making and eating qatayef signified celebration and connection to others. Making qatayef as a family not only recreates an age-old tradition, but also keeps a tradition alive for generations to come.