At sunset throughout Palestine during the Muslim holy month of Ramadan you will find vendors with hot plates lining the streets preparing these flat cakes. They are made in many different ways; this version is filled with cheese and nuts and then fried. Instead of the syrup, you can also top the cakes with cinnamon sugar.

　　

Ingredients

Makes 10 to 12 cakes

　　

Cake

1 teaspoon sugar

　　1/2 teaspoon active dry yeast

　　1 1/4 cups warm water

　　2 1/2 cups whole-wheat flour

　　1/2 cup all-purpose flour

　　1/8 teaspoon salt

　　Vegetable oil for frying

　　

Walnut-cheese filling

1 cup chopped walnuts

　　1 cup goat cheese

　　2 tablespoons honey

　　1 tablespoon orange-blossom water

　　

Orange blossom–cinnamon syrup

1 cup sugar

　　1/4 cup water

　　3/4 cup light corn syrup

　　1/2 teaspoon ground cinnamon

　　2 tablespoons orange-blossom water

　　

To make the batter

Step 1

Stir the sugar and yeast into the warm water. Let sit for 10 minutes, until foamy. Combine the whole-wheat flour, all-purpose flour, and salt. Add the yeast mixture, mix well, and let sit in a warm place for 30 minutes.

　　

To make the filling

Step 2

Combine the walnuts, goat cheese, honey, and orange-blossom water.

　　

To make the syrup

Step 3

Combine the sugar and water in a saucepan over medium heat, and heat, stirring, until the sugar is dissolved. Add the corn syrup and cinnamon and continue to cook, stirring, until thickened, 7 to 10 minutes. Remove from the heat and stir in the orange-blossom water.

　　

To cook

Step 4

Butter a large griddle, and set it over low heat. Fill a frying pan with 1 inch of oil, and set it over medium heat. Line plates with paper towels for draining the fried cakes.

　　

Step 5

Drop a small piece of bread into the oil; when it browns, the oil is ready for frying. Pour the batter onto the buttered griddle in 4- to 5-inch round cakes. When bubbles form in the tops of the cakes, transfer the cakes to a plate (do not flip them). Spread 1 1/2 tablespoons of the walnut-cheese filling on each cake, on the uncooked side. Fold the cake in half and press the edges together to seal.

　　

Step 6

Drop the cakes into the hot oil in the frying pan. Fry the cakes for 15 to 20 seconds, or until golden on one side, then flip them and cook until the other side is golden. Drain on paper towels.

　　

To serve

Step 7

Transfer the cakes to serving plates, and serve with the syrup.

　　

Variation

Step 8

Palestinian Coconut Qatayef Replace the goat cheese with unsweetened shredded coconut and the orange-blossom water with lemon juice.

　　Excerpted from A World of Cake by Krystina Castella. © 2010 by Krystina Castella. Published by Storey Publishing. Photography © Renee Anjanette Photography, used with permission from Storey Publishing. Buy the full book from Storey Publishing or Amazon.