Bayedh Al Qetah

The name literally means Qetah eggs. Qetah is a delicacy game bird. The name of the Bedouin style stuffed pastries is derived from the close resemblance of the desserts shape, size and color to that of the Qetah eggs. This very old Bedouin dessert is about to be forgotten as time passes but one taste of this amazing little pastry and it will quickly become a family favorite. If you all knew how good these were you would rush to make them now. This goes perfect along side a cup of Gulf coffee or tea.

2 cups all purpose flour
1/2 cup melted butter
1/2 cup milk
3/4 teaspoon ground cardamom
powdered sugar
sunflower oil for frying

1/3 cup walnuts ground
a pinch of saffron soaked in 1 tablespoon orange blossom water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom

1. In a large mixing bowl add flour and cardamom. Make a well in center of flour and add butter. Mix well, add milk a bit at a time until dough consistency is obtained. Cover and sit aside to rest for 15 minutes.

2. In a small bowl add walnuts, saffron and orange blossom water, cinnamon and cardamom, mix well.

3. In a 9-inch skillet add 1 cup of oil on medium heat allowing oil to get hot. Meanwhile, make balls with dough the size of a walnut. Take each ball and make into a bowl in your hand filling with about a teaspoon of the nut mixture. Close and seal, rolling into a ball. When finished fry balls in two batches.

4. Place balls on paper towels allowing grease to drain. Meanwhile, add powdered sugar into a bag, place pastries into bag and shake until fully covered with sugar. Place onto a platter and serve.

Yields: 30 pastries

8 Responses to Bayedh Al Qetah

  • From Yeast to Zest says:

    These are like fried maamoul, I’ve made them but never fried. Everything fatty taste way better, I’m sure they taste as yummy as they look. :)

  • Noor says:

    Thank you both :) Zelia I guess they are kind of alike but these are much smaller so you do not get a mouth full of dough like with mamoul. I prefer these actually :) YOU would love them so you should make some too. You can also use dates in them.

  • Sana says:

    I so want to try this! Is it possible to do baked? I’m not planning on serving it the same day since it’s one of the Eid sweets I want to do so frying is sort of out the question.

  • Noor says:

    I have never tried them baked so I hate to say they will taste the same but I do not see why they would not work out well that way. These went fast in my house and we had a few left the next day and they were just as good.

  • Umayya says:

    I don’t understand the frying process – do you mean they should be deep-fried in a pot or fried in a skillet (i.e. frying pan?)
    Thank you.

    • Noor says:

      Yes you fry them. It can be whatever you like I use a 9-inch skillet with 1 cup of oil as stated :)

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