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Loading...These golden half-moon pancakes are a beloved Algerian Ramadan treat, featuring a yeasted pancake shell wrapped around a fragrant almond filling and drenched in floral sugar syrup. The crisp fried exterior contrasts with the tender, nutty interior for a truly indulgent finish to the day's fast.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings4
Yield14 stuffed pancakes
Nutrition Facts
Per serving (estimated)
- 495 kcalCalories
- 24 gFat
- 3.5 gSaturated Fat
- 62 gCarbs
- 4 gFiber
- 40 gSugar
- 9 gProtein
- 95 mgSodium
- 290 mgPotassium
- 95 mgCalcium
- 2.5 mgIron
- 1 mgVitamin C
- 8 mcgVitamin A
Ingredients
For the pancake batter
- 1 1/2 cups (195 g) all-purpose flour
- 1 tbsp fine semolina
- 1 tsp instant yeast
- 1 tsp granulated sugar
- 1/4 tsp fine salt
- 1 1/3 cups (320 ml) lukewarm water
- 1/2 tsp neutral oil for the griddle
For the almond filling
- 1 1/2 cups (160 g) blanched almonds, finely ground
- 1/4 cup (50 g) granulated sugar
- 1 1/2 tsp orange blossom water
- 1 tsp ground cinnamon
- 1 tbsp unsalted butter, very soft
For the orange blossom syrup
- 1 1/2 cups (300 g) granulated sugar
- 3/4 cup (180 ml) water
- 1 tsp lemon juice
- 1 1/2 tsp orange blossom water
- 1 tsp rose water (optional)
For frying
- About 2 cups (480 ml) neutral oil such as sunflower or canola, for shallow frying
Directions
- Make the syrup first so it can cool: combine sugar, water, and lemon juice in a small saucepan over medium heat, stir until the sugar dissolves, then simmer for 6 to 8 minutes until slightly thickened. Stir in the orange blossom water and rose water if using, then transfer to a wide shallow bowl and let cool completely.
- Whisk the flour, semolina, yeast, sugar, and salt in a medium bowl. Pour in the lukewarm water and whisk until smooth, about 1 minute; the batter should resemble thin pancake batter with no lumps. Cover and let rise in a warm spot for 30 to 40 minutes until the surface looks foamy and bubbly.
- Meanwhile, stir the ground almonds, sugar, orange blossom water, cinnamon, and softened butter together in a bowl until the mixture clumps together; set aside.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with oil. Stir the batter gently, then pour 2 tablespoon-sized pools onto the hot surface, leaving 2 inches between each. Cook for about 90 seconds on one side only, until the surface dries and small bubbles appear but the bottom is golden-spotted; do not flip. Transfer to a clean kitchen towel to cool slightly, golden side down.
- Place a heaping teaspoon of almond filling in the center of each pancake. Fold the pancake over the filling into a half moon and pinch the edges firmly to seal; if needed, dab a finger of water along the seam to help it stick. Repeat with all the pancakes.
- Heat about 1 inch of oil in a deep skillet over medium heat to 340°F (170°C). Fry 4 or 5 stuffed pancakes at a time, seam side down first, for about 2 to 3 minutes total, turning once, until evenly deep golden and crisp. Drain on a wire rack.
- Lower the warm fried pancakes into the cooled syrup using a slotted spoon, soak for 30 seconds, then transfer to a serving plate. Spoon a little extra syrup over the top and serve warm, garnished with extra cinnamon or crushed pistachios if desired.
Cook’s Notes
- Cook the pancakes only on one side; flipping them makes folding nearly impossible once they cool.
- Keep the syrup cold and the pancakes hot when dunking, so the syrup clings to the crisp shell rather than soaking it into mush.
- If the pancakes dry out before filling, lightly mist the cooked side with water to make folding easier without cracking.
- For a baked, lighter version, brush the stuffed pancakes with melted butter and bake at 400°F (200°C) for 12 to 15 minutes before drizzling with syrup.
