EGYPTIAN RAMADAN TRADITIONS: KONAFA & QATAYEFS – Marisa López

Author: Marisa Lopez Chicote

EGYPTIAN RAMADAN TRADITIONS: KONAFA & QATAYEFS – Marisa López

We are going to start this Ramadan 2021 talking about some of the Egyptian traditions during the Holy month 

Today we are going to talk about of one of these traditions , the konafa and the qatayefs.

 Egyptians run from the first day of Ramadan to buy the dough from the konafa and the qatayefs.

 These sweets are one of the most important rituals and customs associated with this holy month.  They became a part of the tradition in Ramadan for centuries.

 In the past, the konafa was known as “The adornment of the tables of kings and princes”.

 One of the legends tells of its origin is that one of the candy makers invented it specifically for “Muawiyah Ben Abi Sufyan”, when he was governor of the Levant (Syria and Palestine), after complaining to his doctor about being hungry during the day of the  Ramadan, what he did the doctor recommended to prevent his hunger, his name was associated with his name and it was called “Kuafah of Muawiyah”.

 Other legends say that the Egyptians knew konafa before they did in the Levant, and that it first appeared in the Fatimid era, specifically, when the caliph “Al-Mu’izz Ledin Allah Al-Fatimi” entered Cairo in the  holy month of Ramadan, when people came out after quickly breaking the fast to greet him and give him gifts and among these was the konafa, which was then transmitted to Levante by merchants and later became a Ramadan ritual throughout the Middle East area.

 As for Qatayef, no documented historical references have yet been identified indicating its origin and its association with Ramadan.  Even the legends that speak of its appearance date contradict each other.  Some confirm its appearance in the Fatimid era, others say it appeared in the Mamluk, Umayyad, and early Abbasid eras.  Furthermore, even the name “Qatayef” we do not know where it comes from or its meaning or the reason behind its name, although some believe that the reason for naming this name is due to the fact that it feels like velvet when you eat it.

 These doughs are made by the kanafani, holding a cup-shaped strainer with liquid dough that is rolled up in an iron oven with a tray to obtain the dough in the shape of a rope.  Qatayefs are baked in a round pancake shape.

 Then they are distributed by all the stores and supermarkets and in each house, we prepare it with our favorite fillings

 In my house, the ones we like the most are filled with cream or nuts mixed with grated coconut.

 In recent years, mango, Nutella or even Red Velvet fillings have become very popular.

 What is your favorite stuff for konafa and qatayefs???

I am going to share my recipe 

Konafa stuffed with coconut cream

Ingredients 300 grams of mass Konafa ghee (ghee) For the syrup 2 glasses of sugar 1 cup water lemon juice Cream 3 eggs yolk , 2 tbsp of corn flour, 3 tbsp of sugar, 4 tbsp of coconut flakes and half litre of milk and vainilla 

Preparation

First prepare the syrup, putting the ingredients in the heat until the syrup take thick point While cutting the dough Konafa with scissors or in a food processor and impregnate well with the ghee melted with hands or a brush Put on a tray a first layer squeezing well the dough, after put the cream, and another layer of konafa and put in the oven and bake for 30 minutes or until golden brown take Remove from oven and pour the syrup

About the Author: Marisa Lopez Chicote is an event planner and mother of 5, living in Cairo and Muslim since 1985, alhamdullah. She loves travelling and cooking. 

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