EgyptianEgyptian Fried Katayef with Nuts
Yeasted katayef filled with walnuts, raisins, coconut and cinnamon, sealed into half-moons, fried until crisp and deep golden and dipped in cold syrup. The classic fried katayef of Egyptian Ramadan nights.
Makes: About 20 katayef
- Prep:
- 45 minutes
- Cook:
- 1 hour
- Waiting:
- 30 minutes (Rest the batter for 30 minutes.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Syrup
10 minutesMedium heatMake the syrup: boil the sugar with the water for 8 minutes, add the lemon juice and let it cool completely.
Success cueA light syrup that coats a spoon.
- 02
Batter
32 minutesWhisk the flour, semolina, 15 g of the sugar, the yeast, baking powder and salt with the lukewarm water into a smooth, pourable batter. Cover and leave for 30 minutes until bubbly.
Success cueA bubbly batter like thick cream.
- 03
Filling
3 minutesMix the walnuts, raisins, coconut, cinnamon and the remaining 30 g of sugar for the filling.
Success cueAn even, loose filling.
- 04
Cooking
30 minutesMedium heatHeat a non-stick pan over medium heat. Pour 2 tablespoons of batter for each 10 cm round and cook on one side only until the top is full of holes and no longer wet. Do not flip.
Success cuePale golden underneath, dry and full of holes on top.
- 05
Sealing
15 minutesPut a heaped tablespoon of filling on each, holes up, fold it into a half-moon and press the edges firmly all around to seal.
Success cueFully sealed half-moons with no gaps.
- 06
Frying
25 minutesHigh heatHeat the frying oil to 175°C and fry a few at a time for 3 to 4 minutes, turning, until crisp and deep golden.
Success cueCrisp, deep golden half-moons.
Watch outHot oil burns badly; keep children away and never leave the pan.
- 07
Syrup
5 minutesDip the hot katayef in the cold syrup for 30 seconds, then lift them onto a plate.
Success cueGlossy and crisp, not soggy.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Keep the filling loose and do not overfill; trapped air and packed nuts make them burst open in the oil.
- • Seal the edges while the katayef are still warm; they stick to themselves.
- • Hot katayef into cold syrup keeps them crisp.
Common mistakes
- • Overfilling, so they burst open in the oil.
- • Frying in oil that is not hot enough, so they soak it up.
- • Dipping them in hot syrup, which makes them soggy.
Substitutions
- • Instead of walnuts: pistachios or almonds
- • Instead of frying: baking at 200°C for 15 minutes, brushed with melted ghee
- • Instead of homemade katayef: about 20 large ready-made katayef from a bakery
Serving ideasServe warm or at room temperature with tea after iftar.
Potential allergens
Wheat / gluten, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Why did my katayef open while frying?
The edges were not pressed firmly, or they were overfilled. Seal them all around while they are warm and use a heaped tablespoon of filling only.
How is it different from katayef with ashta?
These are bigger, fully sealed, filled with nuts and fried. Katayef with ashta are small open cones filled with cream and not fried.
Can I freeze them?
Yes. Freeze them filled but not fried on a tray, then in a bag for up to a month. Fry from frozen for 1 minute longer.
Why are my katayef greasy?
The oil was not hot enough. Keep it at 175°C and fry a few at a time so it does not cool down.
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