During Ramadan in Jordan, the streets fill with the aroma of Qatayef, a traditional sweet that has become a staple on Ramadan tables. Passersby are often captivated by the preparation process, watching the batter pour onto hot griddles, puff up, and transform into the crescent-shaped treats.
اضافة اعلان
Once cooked, people rush to buy them, especially before iftar, to fill them at home and enjoy them fresh. Traditionally made only during Ramadan, Qatayef is commonly served crescent-shaped, symbolizing the Ramadan crescent, and eaten after iftar or sometimes at suhoor.
Jordanian families favor fillings of walnuts or cheese, while other countries use variations such as pistachio in Syria or cream in Lebanon. The craft has deep roots in Jordan, with specialized Qatayef makers appearing in Amman after 1948. In some regions, the tradition dates back to 1938 through cultural exchanges with neighboring areas.
The dough is made from a mix of special pastry flour, milk, and yeast, quickly cooked into honeycomb-like patterns. Sizes vary: small (“Asafiri”), medium (“Hamami”), and large, sometimes over 25 cm in diameter. Fillings include walnuts with coconut and cinnamon, cheese, cream, pistachio, pine nuts, raisins, almonds, or peanuts. Qatayef can be baked, fried after soaking in syrup, or eaten raw with cream.
While modern bakeries use machines for uniform and mass production, many Jordanians still prefer traditional handmade Qatayef, enjoying both the aroma and the visual process. The treat is considered energizing during the fasting hours and is produced extensively throughout Ramadan.
“Qatayef remains traditional with minimal innovation, preserving its popularity,” said local pastry experts. Contemporary variations include chocolate fillings like Nutella, Lotus, and pistachio cream, alongside the classic walnut and cheese options.
— ( Petra)
