Qatayef with Minced Meat: A Savory and Healthy Ramadan Treat

Qatayef with Minced Meat is a popular Ramadan treat that blends savory flavors in a delightful pastry. This dish is a classic in many Arab countries, enjoyed during iftar recipes and suhoor recipes. The crispy outer layer encases a flavorful filling of seasoned minced meat recipes, offering a perfect combination of texture and taste. Not only is it delicious, but this dish is also packed with proteins, healthy fats, and essential nutrients. While it's a satisfying meal, it's important to enjoy it in moderation to maintain energy levels throughout the day. Its high protein content makes it an ideal choice for those looking to break their fast with something hearty and nutritious, making it a great choice for healthy Ramadan recipes and Qatayef recipe lovers.

Ingredients:

For the Dough:

1 ½ cups all-purpose flour
1 tsp baking powder
1 tbsp sugar
1 cup warm water
1 tbsp dry yeast
Pinch of salt
2 tbsp vegetable oil

For the Filling:

500g minced beef or lamb
1 onion, finely chopped
2 tbsp vegetable oil
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp allspice
Salt and pepper to taste
½ cup pine nuts (optional)
Fresh parsley, chopped

Healthy Alternatives:

Substitute Oils:

For a healthier version, use olive oil instead of vegetable oil. Olive oil is rich in monounsaturated fats, which are heart-healthy and provide a better balance of fats in your diet.

Alternative Meats:

Instead of using beef or lamb for the filling, try using ground chicken or turkey. These options are lower in fat and can still provide a flavorful and lean protein alternative. Additionally, for a vegetarian version, consider using lentils or fava beans as a filling. These plant-based options are rich in fiber and protein, offering a nutritious alternative to meat.

Instructions:

Step 1: Prepare the Dough

In a large mixing bowl, combine 1 ½ cups of all-purpose flour, 1 tsp of baking powder, 1 tbsp of sugar, and a pinch of salt. Mix the dry ingredients well to ensure even distribution.
In a separate small bowl, dissolve 1 tbsp of dry yeast in 1 cup of warm water (make sure the water is warm, not hot, to activate the yeast). Let it sit for a few minutes until you see bubbles forming, indicating the yeast is activated.
Gradually add the yeast mixture to the dry ingredients and stir until the dough becomes smooth and well combined.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 30 minutes. During this time, the dough will become slightly bubbly and airy.

Step 2: Prepare the Filling

Heat 2 tbsp of vegetable oil in a large pan over medium heat.
Add 1 finely chopped onion to the pan and sauté for 3-4 minutes until it softens and becomes translucent.
Add 500g of minced beef or lamb to the pan, stirring constantly to break it up. Cook for 5-7 minutes until the meat is browned and cooked through.
Season the meat with 1 tsp of ground cinnamon, 1 tsp of ground cumin, 1 tsp of allspice, salt, and pepper to taste. Continue cooking for an additional 3-4 minutes to allow the spices to infuse the meat.
If using, add ½ cup of pine nuts and stir them into the filling mixture. Then, add some freshly chopped parsley for a burst of freshness.
Remove the filling from the heat and let it cool slightly before using it to stuff the Qatayef.

Step 3: Make the Qatayef

Heat a non-stick skillet over medium heat.
Once the skillet is hot, pour small amounts of the dough onto the pan to form mini pancakes, about 3 inches in diameter.
Cook each pancake for about 2-3 minutes on one side. You will see bubbles forming on the surface of the pancake when it’s ready to be removed from the skillet. Don’t flip the pancake.
After removing the pancake, let it cool slightly before adding the filling.

Step 4: Stuff and Fold the Qatayef

Spoon a generous amount of the prepared minced meat filling into the center of each pancake.
Carefully fold the pancake in half to form a half-moon shape, ensuring that the edges are tightly sealed. You can gently press the edges to ensure the filling stays inside.

Step 5: Fry the Qatayef

Heat vegetable oil in a deep frying pan over medium heat. Ensure the oil is hot enough to fry the Qatayef without it soaking too much oil. You can test the oil by dropping a small piece of dough in; it should sizzle immediately.
Fry the stuffed Qatayef in batches for about 3-4 minutes or until they are golden brown and crispy. Be sure to turn them occasionally for even frying.
Once they’re crispy and golden, remove the Qatayef from the oil and place them on a plate lined with paper towels to absorb any excess oil.

Step 6: Serve

Serve the warm Qatayef with minced meat as a delightful treat, perfect for iftar during Ramadan or any special occasion. Enjoy the crispy, savory goodness!

Cooking Tips:

Making the Dough Crispier:

To achieve a crispier texture for your Qatayef dough, ensure the dough is not too thick. Use warm water to activate the yeast properly, and allow the dough to rise fully before cooking. If you want an extra crunch, you can also brush the dough with a small amount of oil before frying.

Preventing Greasiness When Frying:

To prevent the Qatayef from becoming too oily when frying, make sure the oil is at the right temperature. It should be hot enough to fry the dough quickly without soaking it. You can test the temperature by dropping a small piece of dough into the oil—if it sizzles immediately, the oil is ready. Additionally, after frying, place the Qatayef on a paper towel to absorb any excess oil.

Frequently Asked Questions (FAQs):

Can Qatayef Be Prepared in Advance?

Yes, you can prepare Qatayef in advance. After assembling the Qatayef, store them in an airtight container in the fridge for up to 2 days or freeze them for up to 3 months. When you're ready to enjoy them, simply fry them directly from the fridge or freezer. Freezing Qatayef is a great option for preparing large batches ahead of time, especially during Ramadan.

Can I Use Different Types of Meat for the Filling?

Yes, you can use various types of meat for the filling. Ground chicken or turkey are great alternatives to beef or lamb and provide a leaner option. For a plant-based filling, try using lentils or fava beans. These options are not only healthy but also provide a delicious and protein-packed filling, perfect for vegetarians.

Can I Make Qatayef in a Healthier Way with Less Fat?

Yes, you can prepare Qatayef in a healthier way by using olive oil instead of vegetable oil. Olive oil contains healthy fats that are good for heart health. Alternatively, you can bake the Qatayef in the oven instead of frying them to reduce the fat content. If frying, ensure the oil is at the right temperature to avoid the dough absorbing too much oil.

What Is the Best Time to Eat Qatayef?

The best time to enjoy Qatayef is during iftar in Ramadan. This dish provides a balanced combination of protein from the meat, healthy fats from the oil and pine nuts, and carbohydrates from the dough, which helps replenish your energy after a long day of fasting. It’s a nutritious and satisfying way to break your fast, offering a good mix of essential nutrients to fuel your body.

Nutritional Values and Benefits

Dough Ingredients:

1 ½ cups all-purpose flour

Calories: ~680 kcal
Carbohydrates: ~140g
Protein: ~18g
Fat: ~2g
Sodium: ~2mg
Cholesterol: 0mg
Vitamins: Small amounts of B-vitamins (like B1, B3, and B9)
Minerals: Small amounts of iron, calcium, and magnesium.
Nutritional Benefit: All-purpose flour provides a good source of energy through carbohydrates, and it contains protein, though in smaller amounts compared to other sources like meat. The small amounts of vitamins and minerals support general bodily functions like red blood cell production (iron) and muscle and nerve function (calcium and magnesium).

1 tsp baking powder

Calories: ~1 kcal
Carbohydrates: ~0.5g
Protein: ~0g
Fat: ~0g
Sodium: ~500mg
Cholesterol: 0mg
Vitamins & Minerals: Typically contains small amounts of calcium.
Nutritional Benefit: The baking powder’s primary role is to act as a leavening agent to help the dough rise. The sodium content is quite high, so it should be used in moderation, particularly for those with high blood pressure concerns.

1 tbsp sugar

Calories: ~50 kcal
Carbohydrates: ~13g
Protein: ~0g
Fat: ~0g
Sodium: ~0mg
Cholesterol: 0mg
Vitamins & Minerals: Contains no significant vitamins or minerals.
Nutritional Benefit: Sugar provides a quick source of energy but doesn’t offer significant nutrients. It does contribute to the dough's rise by feeding the yeast.

1 cup warm water

Calories: 0 kcal
Carbohydrates: 0g
Protein: 0g
Fat: 0g
Sodium: 0mg
Cholesterol: 0mg
Vitamins & Minerals: Contains trace amounts of minerals, depending on the source (e.g., calcium, magnesium).
Nutritional Benefit: Water is essential for hydration and supports metabolic processes but contributes no calories or significant nutrients.

1 tbsp dry yeast

Calories: ~21 kcal
Carbohydrates: ~2.1g
Protein: ~2.8g
Fat: ~0g
Sodium: ~0mg
Cholesterol: 0mg
Vitamins: Good source of B-vitamins, particularly B1 (thiamine), B2 (riboflavin), and B3 (niacin).
Minerals: Contains small amounts of iron, potassium, and magnesium.
Nutritional Benefit: Yeast is an excellent source of protein and B-vitamins, contributing to energy production, nerve function, and healthy skin. It also plays a critical role in fermentation, helping the dough rise.

Pinch of salt

Calories: 0 kcal
Carbohydrates: 0g
Protein: 0g
Fat: 0g
Sodium: ~2300mg (depending on pinch size)
Cholesterol: 0mg
Vitamins & Minerals: Small amounts of iodine (if iodized salt is used).
Nutritional Benefit: Salt helps balance the flavors and controls the yeast's growth rate. Sodium is important for fluid balance and nerve function, but excessive intake can lead to high blood pressure.

2 tbsp vegetable oil

Calories: ~240 kcal
Carbohydrates: 0g
Protein: 0g
Fat: ~28g (primarily unsaturated fats)
Sodium: ~0mg
Cholesterol: 0mg
Vitamins & Minerals: Contains small amounts of vitamin E.
Nutritional Benefit: Vegetable oil is a source of healthy fats that provide energy and assist in the absorption of fat-soluble vitamins like A, D, E, and K. It also helps maintain cell function and body temperature.

Filling Ingredients:

500g minced beef or lamb

Calories: ~1000 kcal (depends on fat content)
Carbohydrates: 0g
Protein: ~70g
Fat: ~70g (depends on the meat’s fat content)
Sodium: ~75mg
Cholesterol: ~170mg
Vitamins: Rich in B12 (for nerve health) and niacin (for metabolism).
Minerals: High in iron (for oxygen transport), zinc (for immune function), and phosphorus (for bone health).
Nutritional Benefit: Minced meat is a great source of high-quality protein, essential for muscle repair, growth, and overall body function. It is also rich in iron and B-vitamins, supporting red blood cell formation and energy metabolism.

1 onion, finely chopped

Calories: ~45 kcal
Carbohydrates: ~11g
Protein: ~1g
Fat: ~0g
Sodium: ~5mg
Cholesterol: 0mg
Vitamins: High in vitamin C (immune function) and some B-vitamins (like B6).
Minerals: Contains small amounts of potassium and magnesium.
Nutritional Benefit: Onions provide antioxidants, particularly quercetin, which can reduce inflammation. They also support immune health with vitamin C and contribute to heart health with potassium.

2 tbsp vegetable oil (used for frying the filling)

Same as above.

1 tsp ground cinnamon

Calories: ~6 kcal
Carbohydrates: ~2g
Protein: ~0g
Fat: ~0g
Sodium: ~1mg
Cholesterol: 0mg
Vitamins & Minerals: Small amounts of manganese and calcium.
Nutritional Benefit: Cinnamon contains antioxidants that support anti-inflammatory effects. It also helps with blood sugar regulation and may improve metabolic health.

1 tsp ground cumin

Calories: ~8 kcal
Carbohydrates: ~1g
Protein: ~0g
Fat: ~0g
Sodium: ~1mg
Cholesterol: 0mg
Vitamins & Minerals: Good source of iron and manganese.
Nutritional Benefit: Cumin aids in digestion and has antioxidant properties. It is also a good source of iron, which supports red blood cell production and prevents anemia.

1 tsp allspice

Calories: ~6 kcal
Carbohydrates: ~1g
Protein: ~0g
Fat: ~0g
Sodium: ~0mg
Cholesterol: 0mg
Vitamins & Minerals: Small amounts of vitamin A and manganese.
Nutritional Benefit: Allspice provides antioxidants and can aid in digestive health. It also has anti-inflammatory properties.

Salt and pepper to taste

Same as salt above (for sodium) and pepper adds negligible calories, fat, or significant nutrients.

½ cup pine nuts (optional)

Calories: ~400 kcal
Carbohydrates: ~10g
Protein: ~9g
Fat: ~40g (mostly unsaturated fats)
Sodium: ~0mg
Cholesterol: 0mg
Vitamins: Rich in vitamin E and some B-vitamins.
Minerals: High in magnesium, zinc, and manganese.
Nutritional Benefit: Pine nuts are a great source of healthy fats, protein, and fiber. They support heart health, immune function, and skin health, thanks to their vitamin E content.

Fresh parsley, chopped

Calories: ~1 kcal (per tablespoon)
Carbohydrates: ~0.2g
Protein: ~0g
Fat: ~0g
Sodium: ~0mg
Cholesterol: 0mg
Vitamins: Excellent source of vitamin K, vitamin C, and some B-vitamins.
Minerals: Contains iron, calcium, and potassium.
Nutritional Benefit: Parsley is rich in antioxidants, promotes digestion, and supports bone health due to its vitamin K content.

These ingredients combine to create a rich, flavorful dish that balances protein, carbohydrates, and fats, while providing important vitamins and minerals.

Benefits of Marrying Nutritional Values and Benefits:

The combination of these ingredients results in a well-rounded dish. The dough provides energy through carbohydrates and essential fats, while the filling offers high-quality protein and essential vitamins and minerals, such as B-vitamins, iron, and zinc. The spices not only enhance flavor but also contribute to anti-inflammatory and digestive health benefits. The optional pine nuts add a boost of healthy fats, supporting heart health.

This dish is a balanced mix of macronutrients (carbs, protein, fats) and micronutrients (vitamins, minerals) that together promote overall health, including immune function, energy levels, heart health, and digestion.