Qatayef

Instructions

1. Prepare the batter
   In a large bowl, mix the all-purpose flour, semolina, instant yeast, sugar, baking soda, and salt. Gradually add the warm water while whisking until you achieve a smooth, thin batter with no lumps. Cover and let rest for 30 minutes until small bubbles form on the surface.
2. Make the filling
   While the batter rests, prepare the filling by mixing the crushed nuts with sugar, cinnamon, and rose water in a bowl. Stir well to combine all ingredients evenly.
3. Cook the pancakes
   Heat a non-stick pan over medium heat. Pour about 2 tablespoons of batter to form a 3-inch circle. Cook on one side only until the surface is completely covered with bubbles and the edges are slightly golden, about 1-2 minutes. The pancake should only be cooked on one side. Transfer to a plate and cover with a clean kitchen towel to keep them from drying out. Repeat with the remaining batter.
4. Fill and fold
   Once all pancakes are cooked and while still warm, place about 1 tablespoon of the nut filling on the uncooked side of each pancake. Fold the pancake in half to form a semicircle and pinch the edges together to seal, leaving a small opening at the top.
5. Prepare the syrup
   If you haven't already, make the simple syrup by combining sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Let cool to room temperature.
6. Serve
   Arrange the filled qatayef on a serving platter. Drizzle with simple syrup or serve the syrup on the side for dipping. For best results, serve immediately while still warm.