<span>Join </span><span><em>The National </em></span><span>and Table Tales on a culinary journey around the Middle East to savour the quintessential dishes that embody the spirit of <a href="http://Ramadan recipe: kunafa with cream">Ramadan</a>. From table staples to family favourites, this series of recipes – one for each day of Ramadan – pays homage to the holy month and the home cook alike.</span> <span>Qatayef is a strong contender on both iftar and suhoor tables. Typically stuffed with nuts, qashta (clotted cream) or cheese, it is a versatile dessert, as it can also work as a savoury appetiser. It is said that qatayef has its origins in the Fatimid Dynasty, and some books also linked it to the Abbasid Caliphate.</span> <span>Hanan Sayed Worrell, of Tables Tales, says: “For some reason, we go all year without having these delicious stuffed pancakes. Then in Ramadan we can’t seem to have enough. </span> <span>“Living in the Arab world, the qatayef dough is abundant at sweetmaker shops and grocery stores, so it is easy to buy them and prepare the filling at home. But there is satisfaction in mixing the batter to the right consistency, then pouring it on a hot – but not too hot – griddle, watching as the right amount of pores start forming on the surface, and then whisking it off the heat just in time, before it dries out. Unlike pancakes, qatayef are cooked on one side only, leaving the porous side ready to absorb the filling.”</span> <span>Recipe contributor Nisreen Bajis says: “No Ramadan sweets menu is complete without these half-moon-shaped delights. Qatayef is an indulgent, sticky and quintessential dessert during the holy month, filled in this recipe with cinnamon-spiced walnuts and akkawi cheese.”</span> <span>Makes 15 to 20</span> <em><span>Ingredients for the batter:</span></em> <em><span>Ingredients for the sugar syrup:</span></em> <em><span>Ingredients for the walnut filling:</span></em> <em><span>Ingredients for the cheese filling:</span></em> <span>Method: </span> <strong><span>This dish has been brought to you by Nisreen Bajis and curated by international recipe hunter Hanan Sayed Worrell, author of <em>Table Tales: The Global Nomad Cuisine of Abu Dhabi</em>. The Table Tales concept celebrates the people and stories that give flavour to recipes of the Middle East. </span></strong> <strong>_______________</strong> <strong>More desserts in the Ramadan recipe collection: </strong> <strong><a href="https://www.thenationalnews.com/lifestyle/food/ramadan-recipe-kunafa-with-cream-1.1207289">Ramadan recipe: kunafa with cream</a></strong> <strong><a href="https://www.thenationalnews.com/lifestyle/food/ramadan-recipe-luqaimat-sweet-dumplings-1.1204309">Ramadan recipe: luqaimat – sweet dumplings</a></strong> <strong><a href="https://www.thenationalnews.com/lifestyle/food/ramadan-recipe-aniseed-cake-with-tahini-glaze-1.1202849">Ramadan recipe: aniseed cake with tahini glaze</a></strong> <strong>_______________</strong>