Middle Eastern · Dessert
High-Protein Qatayef with Walnuts and Yogurt Cream
A high-protein reworking of the classic Levantine qatayef, these folded semolina pancakes are stuffed with a walnut and cottage cheese filling instead of the usual sugar-heavy nut mix, shallow-fried until crisp, then finished with chilled Greek yogurt and a light honey drizzle so the whey-boosted batter still tastes like the street-stall original.
$1
25 minsPrep
15 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
246Calories
14.2gProtein
10gFat
26.3gCarbs
8.9gSugar
1.7gFiber
251mgSodium
5mgChol
1.6gSat Fat
181mgPotassium
119mgCalcium
1.2mgIron
0.3mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Lebanese Red Wine (Chateau Musar)
local
Arabic Coffee (Qahwa)
international
vegetarian
sweet-spot
Instructions
1
Whisk the flour, semolina, whey protein isolate, baking powder and sugar together in a bowl to remove any lumps.
2
Gradually whisk in the skim milk and water until you have a smooth, pourable batter with no lumps; rest for 20 minutes at room temperature.
3
Heat a small nonstick pan over medium heat and ladle small rounds of batter onto it, cooking on one side only until bubbles form and the top sets dry; do not flip. Remove and cool on a rack - this makes the qatayef pancakes.
4
Mix the chopped walnuts, mashed cottage cheese and cinnamon in a small bowl to make the filling.
5
Place a spoonful of the walnut-cheese filling onto the cooked side of each pancake, fold over into a half-moon, and pinch the edges firmly to seal completely.
6
Heat the sunflower oil in a small pan over medium heat to about 175C/350F. Shallow-fry the sealed pastries in batches for 1-2 minutes per side until golden and crisp.
7
Drain briefly on paper towel, then arrange on a plate.
8
Top each pastry with a dollop of chilled Greek yogurt, drizzle with warmed honey, and scatter crushed pistachios over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g sifted all purpose flour
- 0.4 oz10g semolina
- 0.5 oz15g unflavoured whey protein isolate
- 0.1 oz3g baking powder
- 1.9 oz55g skim milk
- 1.1 oz30g water
- 0.2 oz5g sugar white
- 0.5 oz15g finely chopped walnut
- 0.9 oz25g drained, mashed cottage cheese lowfat
- 0 oz1g cinnamon ground
- 1.4 oz40g for shallow-frying sunflower oil
- 1.1 oz30g full fat, chilled greek yogurt
- 0.3 oz8g warmed, drizzled honey
- 0.2 oz6g crushed, for garnish pistachio
