Qatayef

In a large bowl whisk together the dry ingredients: All-Purpose Flour, Fine Semolina, Granulated Sugar, Instant Yeast, Baking Powder and a pinch of Salt.

Gradually add Water while stirring until you have a smooth, lump-free batter with a pourable, slightly thick crepe-like consistency. Cover and let rest in a warm place until bubbly and slightly risen (about 30–60 minutes).

Make the walnut filling by chopping or pulsing Walnuts until coarse; stir in some Granulated Sugar and Ground Cinnamon and flavor with a few drops of Orange Blossom Water until the mixture holds together lightly.

Prepare the syrup: combine Granulated Sugar and Water in a small saucepan, bring to a simmer until sugar dissolves, then add Fresh Lemon Juice and a splash of orange blossom for aroma. Simmer briefly, cool to warm (syrup should be slightly warm when used).

Heat a nonstick griddle or skillet over medium heat. Pour small rounds of batter (about 2–3 inches / 5–7 cm) onto the hot surface; cook only on the top side — do not flip — until the surface is set and dotted with tiny holes and the edges look dry. Transfer cooked pancakes to a tray with the cooked side up.

Place a teaspoon or so of the walnut filling on the center of each pancake, then fold the pancake over and firmly pinch the edges to seal (you want a half-moon pocket). If you prefer, leave them slightly open (assafiri style) rather than fully sealed.

Heat oil in a shallow pan to medium and fry the sealed qatayef in batches until golden and crisp on both sides, or brush with melted butter and bake them until golden if you prefer a lighter finish. Drain on paper towels.

While still warm, dip each qatayef into the syrup briefly or spoon syrup over them so they absorb the sweet liquid but don’t become soggy. Arrange on a serving plate and sprinkle with chopped Pistachios.

Serve warm or at room temperature; the contrast of crisp exterior, tender pancake and fragrant, nutty filling is best enjoyed the same day.