Snack · 50 min · middle-eastern

Walnut Qatayef

A Middle Eastern snack built around flour and milk — on the table in 50 minutes. It is weeknight cooking that still hits your targets — 10 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Flour
• 1 cup Milk
• 1 tsp Yeast
• 1 tbsp Sugar
• 1.5 cups Walnuts
• 1 tsp Cinnamon
• 1 cup Sugar syrup
• 1 tsp Rose water
• 2 tbsp Butter

Steps

1. Whisk the flour, milk, yeast, sugar, and 1 cup warm water into a thin batter; rest 30 minutes until bubbly.
2. Cook ladlefuls in a dry nonstick pan, one side only, until the tops are dry and pocked with bubbles — never flip.
3. Pulse the walnuts with cinnamon and 2 tablespoons of the syrup into a chunky filling.
4. Fill each pancake with a spoonful, pinch the edges into half-moons, and seal firmly.
5. Fry in the butter over medium heat, 2 minutes per side, until golden and crisp.
6. Drench in cool rose-scented syrup and serve warm.

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