Jordanian Sweet Cheese-Stuffed Pancakes

Be the first to rate

(No Ratings Yet)

Loading...

These small, soft pancakes are a beloved Jordanian treat, especially during Ramadan when they are sold from street carts across Amman. They feature a yeasted semolina batter folded around a fragrant sweet cheese filling, then briefly fried and soaked in a delicate rose and orange blossom syrup. The result is a crisp-edged, custardy dessert that balances richness with floral sweetness.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 18 gFat
• 7 gSaturated Fat
• 68 gCarbs
• 2 gFiber
• 42 gSugar
• 12 gProtein
• 380 mgSodium
• 190 mgPotassium
• 220 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the pancake batter

• 1 cup all-purpose flour
• 1/2 cup fine semolina
• 1 teaspoon instant yeast
• 1 tablespoon granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups warm water

For the sweet cheese filling

• 1 1/2 cups akkawi cheese, shredded
• 1/2 cup ricotta cheese
• 1/4 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon rose water

For the rose-orange blossom syrup

• 1 1/2 cups granulated sugar
• 3/4 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon rose water
• 1 teaspoon orange blossom water

For frying and garnish

• 1/2 cup vegetable oil for shallow frying
• 1/3 cup shelled pistachios, roughly crushed
• 1 tablespoon powdered sugar for dusting

Directions

1. Make the syrup first: combine the sugar, water, and lemon juice in a small saucepan over medium heat. Bring to a gentle boil, then reduce the heat and simmer for 8 to 10 minutes until slightly thickened. Stir in the rose water and orange blossom water, then transfer to a shallow bowl, let cool, and chill in the refrigerator until cold.
2. Prepare the cheese filling: place the shredded akkawi in a bowl of cold water for 20 minutes to draw out the excess salt, then drain well and pat dry with paper towels. Combine the akkawi with the ricotta, heavy cream, powdered sugar, and rose water in a bowl and mix until smooth and spreadable; set aside.
3. Make the pancake batter: whisk together the flour, semolina, yeast, sugar, baking powder, and salt in a large bowl. Gradually pour in the warm water while whisking continuously to form a smooth, thin batter with the consistency of heavy cream. Cover and let rest in a warm spot for 30 to 45 minutes, until small bubbles appear across the surface.
4. Cook the pancakes: heat a non-stick skillet or flat griddle over medium-low heat and lightly grease with a thin film of oil. Pour about 2 to 3 tablespoons of batter per pancake, leaving 2 inches of space between each. Cook for 1 to 2 minutes, until the surface is covered with small bubbles and the underside is golden brown. Do not flip. Transfer the cooked pancakes to a clean kitchen towel to cool slightly.
5. Fill and seal: place 1 heaping tablespoon of the cheese filling in the center of each pancake. Fold the pancake in half to form a half-moon, then pinch the edges firmly together all the way around to seal completely so the filling does not leak out during frying.
6. Fry the stuffed pancakes: heat the vegetable oil in a skillet over medium heat to about 340°F. Fry the stuffed pancakes in batches, 2 to 3 at a time, seam-side down first, for about 1 minute per side until golden and crisp. Remove with a slotted spoon and drain briefly on paper towels.
7. Soak in syrup: immediately after frying, dip each hot pancake into the chilled rose-orange blossom syrup for about 20 to 30 seconds, turning once, then lift out and place on a serving plate. The hot-and-cold temperature contrast allows the syrup to absorb while the exterior stays slightly crisp.
8. Garnish and serve: arrange the syrup-soaked pancakes on a platter, sprinkle generously with crushed pistachios and a light dusting of powdered sugar, and serve warm while the cheese filling is still soft and creamy.

Cook’s Notes

• Resting the batter until bubbly is crucial for the right texture; using the batter immediately will produce flat, dense pancakes.
• If akkawi cheese is unavailable, substitute with an equal amount of low-moisture mozzarella mixed with a small amount of crumbled feta to mimic the salty, milky flavor.
• For a make-ahead shortcut, cook the pancakes a few hours in advance, stack them under a towel, then fill and fry just before serving.
• Serving the hot pancakes into cold syrup is traditional and creates the signature soft-yet-crisp contrast of textures.
• For a nut-stuffed variation, replace the cheese filling with 1 1/2 cups of finely chopped walnuts tossed with 1/3 cup sugar and 1 teaspoon cinnamon.

You might also like

Asian

Jordanian Lentil and Rice Pilaf with Caramelized Onions

Asian

Galayet Bandora Tomato Lamb

Asian

Jordanian Sumac-Spiced Lamb and Eggplant Stew

Asian

Musakhan Sumac Chicken on Toasted Flatbread