Chef Waleed From Abu Dhabi Whips Up Date Qatayef Cake, A Perfect Ramadan Dessert


pitted dates (finely chopped), water, lemon juice, ground cinnamon, ground cardamom, all-purpose flour, baking powder, sugar, salt, egg, milk, and butter or cooking spray.

In a small saucepan, combine the chopped dates, water, lemon juice, cinnamon, and cardamom. Cook over medium heat, stirring occasionally, until the dates are soft and the mixture has thickened, about 10 minutes. Remove from heat and set aside to cool.

Step 1

In a mixing bowl, sift together the flour, baking powder, sugar, and salt.

Step 2

In a separate bowl, beat the egg, then stir in the milk.

Step 3

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Step 4

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.

Step 5

Pour about 1/4 cup of the batter onto the skillet to form small pancakes, about 3 inches in diameter. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter

Step 6

Once all the pancakes are cooked, place half of them on a serving platter. Spoon the date mixture evenly over the pancakes, then top with the remaining pancakes to form a layered cake.

Step 7

Serve the Date Qatayef Cake warm, with a drizzle of honey or a sprinkle of powdered sugar if desired. Enjoy!