Lebanese Sweet Cheese-Filled Pancakes with Orange Blossom Syrup

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A beloved Lebanese treat traditionally served during Ramadan, these small yeasted pancakes are filled with sweet akkawi cheese, folded into half-moons, briefly fried, and drenched in fragrant orange blossom syrup. The contrast between the delicate pancake shell, melty cheese center, and floral syrup makes every bite irresistible.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 18 gFat
• 8 gSaturated Fat
• 66 gCarbs
• 1 gFiber
• 38 gSugar
• 14 gProtein
• 380 mgSodium
• 180 mgPotassium
• 285 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pancakes

• 1 1/2 cups all-purpose flour
• 1 cup warm water (about 105°F)
• 1 tsp instant yeast
• 1 tbsp granulated sugar
• 1/2 tsp fine salt
• 1/2 tsp baking powder

For the cheese filling

• 2 cups shredded akkawi cheese (rinsed and drained if salted)
• 1/4 cup ricotta cheese
• 2 tbsp granulated sugar
• 1 tbsp orange blossom water
• 1 tsp rose water (optional)

For the orange blossom syrup

• 1 1/2 cups granulated sugar
• 3/4 cup water
• 1 tbsp fresh lemon juice
• 1 tsp orange blossom water
• 1 tsp rose water (optional)

For frying

• 1 cup vegetable oil, for shallow frying

Directions

1. Make the syrup first: combine sugar, water, and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 8-10 minutes until slightly thickened. Stir in the orange blossom water and rose water, then set aside to cool completely.
2. Prepare the batter: whisk together warm water, yeast, and sugar in a bowl and let stand for 5 minutes until foamy. Add the flour, salt, and baking powder, then whisk until smooth. Cover and let rest in a warm spot for 30 minutes; the batter should be bubbly and slightly thickened.
3. Heat a nonstick skillet over medium heat and lightly grease. Pour about 2 tablespoons of batter per pancake, leaving space between each. Cook only on one side for 1-2 minutes, until the surface is set and full of small bubbles but the underside is pale golden. Do not flip. Transfer to a clean towel.
4. Mix the filling: combine the drained akkawi cheese, ricotta, sugar, orange blossom water, and rose water in a bowl until smooth and spreadable.
5. Assemble each pancake: place about 1 tablespoon of filling in the center of the cooked (bubble) side. Fold the pancake in half to form a half-moon and pinch the edges firmly to seal completely.
6. Heat the oil in a skillet to about 350°F. Fry the stuffed pancakes in batches for 1-2 minutes per side, until lightly golden and crisp. Drain on paper towels.
7. Immediately transfer the hot fried pancakes to the cooled syrup and let them soak for 2-3 minutes on each side. Arrange on a plate and serve warm, drizzled with extra syrup if desired.

Cook’s Notes

• If using salted akkawi, soak it in cold water for at least 2 hours, changing the water once, to remove excess salt before shredding.
• Cook the pancakes on medium-low heat so the centers cook through without browning the underside too quickly.
• Do not flip the pancakes while cooking; only one side should be browned while the top forms bubbles.
• For a lighter version, bake the stuffed pancakes at 375°F for 12-15 minutes instead of frying.
• Pancakes can be assembled ahead and refrigerated for up to 4 hours before frying; fry just before serving for the best texture.

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