Pancake Fritters with Pistachio, Coconut & Cranberry

Name: Pancake Fritters with Pistachio, Coconut & Cranberry (Qatayef)
Cuisine: Egyptian
Ingredients: 200 g (7 oz/1½ cups) plain (all-purpose) flour; 1 tbsp cornflour (cornstarch); 1 tbsp cornflour (cornstarch); ½ tsp instant yeast; 1 tsp baking powder; Oil, for frying; 50 g (1¾ oz) shelled pistachios, coarsely chopped; 50 g (1¾ oz) dried cranberries, coarsely chopped; A handful of desiccated (dried shredded) coconut; 400 g (14 oz/2 cups) sugar; Juice of ½ a small lemon; 1 tsp orange blossom water (optional)

Qatayef

Preparation info

Makes
14-16

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

Qatayef are popular in the holy month of Ramadan. Here we stuff them with pistachios and dried cranberries, reminiscent of sour cherries known as wishna that were historically imported from the Levant to the Egyptian port cities.

Ingredients

200 g (7 oz/1½ cups) plain (all-purpose) flour
1

Africa
Egypt
Port Said
Starter
Low fat
Ramadan
Mediterranean
Vegan

Method

Start by making the simple syrup. In a medium pan over medium heat, dissolve the sugar in 300ml (10fl oz/1¼ cups) water and bring to a boil. Let boil for 5 minutes, then add a squeeze of lemon juice and the orange blossom water (if using). Continue to boil for a further 2 minutes, then turn off the heat. Let cool.

Next make the pancake batter. In a medium sized bowl, whisk together the