Making Cheese Stuffed Qatayef

By | August 16, 2012

The easiest thing to do as a Ramadan dessert is stuffed Qatayef. Every other co-op has a station producing the pancake like round qatayef dough and all you have to do is pick them up, take them home, stuff them then cook them.

This Ramadan I’ve been craving gatayef but the one place I ordered from had them stuffed with horrible cheese. I wondered how it would taste if its stuffed with Alban Dairy’s amazing Akawi cheese so I bought myself a box and planned to purchase the qatayef dough after I unsalted the cheese by drenching it in water for two days.

After the salt had left the cheese I bought 1/4 kilo of fresh bubbling hot qatayef dough from our co-op and brought them back home. I chopped the cheese and placed one tea spoonful of cheese on top of one qatayef dough round sheet.

Traditionally the qatayef dough would be folded to look like a half moon and the edges glued together by water but I didn’t do that. I saw another way of making it in a cookbook by Abeer Al-Rashid where she placed another sheet of qatayef dough on top of the one with the cheese.

Then using a cookie cutter you cut through both sheets which would seal them up nicely resulting in a round shaped qateefa. I didn’t have a cookie cutter so I used a glass to cut into the qatayef.

A cookie cutter would result in a cleaner edged qatayef but this was fine. I didn’t throw the edges, I cut them up and tossed them with cinnamon and icing sugar and baked them into cinnamon twirls, they were good.

1 entire box of Alban Dairy’s akawi cheese would need one kilo of qatayef dough to stuff. I stored the qatayef in the freezer inside a Tupperware box and whenever I craved any I’d just make some.

Later on that day during futoor I baked three qatayef to have with the tea. Traditionally qatayef are deep fried but I don’t deep fry anything in my kitchen so they were simply baked until golden brown.

Then I drenched the baked qatayef with my own homemade sugar syrup infused with saffron. Hmmmm.

Et Voila! They were ready to be devoured. Totally effort less and didn’t make much time or effort to prepare at all! They tasted amazing by the way, alban dairy’s cheese gave it a very nice posh upgrade, taste wise.

Mmm I’m craving some right now! So easy to make and even easier to eat. Have you seen anything easier? Just like making a toast and cheese sandwich!


6 Responses to “Making Cheese Stuffed Qatayef”

  1. Porridge says:

    Yum! We use Akawi cheese for our ge6ayef at home too, but I like to change it up every now and then.
    Try ricotta for a creamy cheese filling or shredded mozzerella for a nice gooey filling. My issue with Akawi (like Halloumi) is that it feels rubbery after a it sits out for a while. I tried making ge6ayef with Brie the other day but it didn’t hold up too well inside the ge6ayef and they were virtually hollow.

    • danderma says:

      Try brie using this between two qatayef technique, the cheese held inside perfectly! I want to try it with some chocolate filling next year insh2 Allah :)

  2. noora says:

    two sheets qa6ayef should hold a ferrero rocher in between

  3. gold price says:

    This sweet is made with Akawi cheese, a Levantine cheese that is semi-soft. The cheese is melted and then mixed with a sugar syrup and semolina to create a strangely pliable, delicious dough that is filled with cream. It can be rolled in pistachios or left on its own, like I had it. This is the only recipe and picture I could find, and it does not do it justice, but we will make do. PS: If anyone knows what this is called, I’d be much obliged!

    • danderma says:

      I don’t think the dessert you are talking about is the exact same one I am posting about. I think the one you are referring to is basboosa which is made with semolina.