A classic dessert with deep cultural and festive significance
Soft and fluffy pancake texture with sweet, flavorful fillings
Easily customizable with a variety of stuffing options
Can be fried or baked based on preference
Perfect for Ramadan, Eid, or special occasions
Makes a beautiful presentation for dessert platters
Can be made ahead and assembled later
Sweet, crunchy, and creamy all in one bite
Simple ingredients and easy to prepare
Great for sharing with family and friends
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Atayef batter: all-purpose flour fine semolina baking powder instant yeast sugar salt warm water
For the filling (choose one or more): sweetened ricotta cheese or akawi cheese (drained and crumbled) ground walnuts mixed with sugar and cinnamon clotted cream (ashta or store-bought) chopped pistachios
For the syrup: sugar water lemon juice rose water or orange blossom water (optional)
For frying or baking: vegetable oil (for frying) butter or oil spray (for baking)
Directions
Prepare the syrup: In a saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add lemon juice and rose or orange blossom water if using. Set aside to cool.
Make the batter: In a bowl, whisk together flour, semolina, baking powder, yeast, sugar, and salt. Gradually add warm water, whisking until smooth. Let the batter rest for 30–45 minutes until bubbly.
Cook the pancakes: Heat a nonstick skillet over medium heat. Pour a small amount of batter (like a mini pancake). Cook only on one side until bubbles form and the surface is dry—do not flip. Remove and repeat.
Assemble the Atayef:
For closed Atayef (fried or baked): Place a spoonful of filling in the center of each pancake. Fold in half and pinch edges tightly to seal.
For open Atayef (usually with cream or ashta): Spoon filling into the center and leave the top open. Garnish with crushed pistachios.
Cooking methods:
Fried: Heat oil in a deep pan. Fry the sealed Atayef until golden brown. Drain on paper towels and immediately dip or drizzle with syrup.
Baked: Brush or spray with oil and bake at 375°F (190°C) for 10–15 minutes, flipping halfway, until golden. Drizzle with syrup after baking.
Serve: Arrange on a platter and serve warm or at room temperature with extra syrup on the side.
Servings and timing
This recipe yields about 20–24 small Atayef. Prep time: 20 minutes Resting time: 30–45 minutes Cook time: 20 minutes Total time: Approximately 1 hour 15 minutes
Variations
Nut-filled: Use a mixture of walnuts, sugar, and cinnamon for a classic crunch.
Cheese-filled: Use sweetened ricotta or akawi for a creamy, melty filling.
Cream-filled (Atayef Asafiri): Fill with ashta or thick cream, leave open, and top with pistachios.
Chocolate twist: Add chocolate chips or Nutella for a modern touch.
Fruit-filled: Add chopped dates, figs, or dried fruit to the filling.
Mini Atayef: Make bite-sized versions for party platters or kids.
No-fry version: Bake for a lighter take without compromising flavor.
Vegan version: Use plant-based milk and fillings like nuts or vegan cream.
Savory Atayef: Omit the syrup and fill with seasoned cheese or spinach for an appetizer version.
Storage/Reheating
Store cooked Atayef in an airtight container in the refrigerator for up to 3 days.
To freeze, lay uncooked or cooked (but not syruped) Atayef in a single layer and freeze. Once frozen, transfer to a freezer-safe container or bag for up to 2 months.
To reheat:
Fried Atayef can be crisped up in the oven at 350°F for 5–10 minutes.
Baked Atayef can be microwaved or lightly reheated in the oven.
Open-style cream Atayef should be served cold or at room temperature.
FAQs
What is Atayef?
Atayef are Middle Eastern stuffed pancakes typically served during Ramadan. They can be filled with sweet cheese, nuts, or cream and are either fried or served fresh with syrup.
Is Atayef the same as Qatayef?
Yes, both names refer to the same dessert. “Atayef” is commonly used in the Levant, while “Qatayef” is the classical Arabic term.
Can I make the batter ahead of time?
It’s best to use the batter fresh after it has rested and become bubbly. However, you can prepare it a few hours ahead and refrigerate it, then bring it to room temperature before cooking.
Why do I cook only one side of the pancake?
Cooking only one side allows the other side to stay soft, making it easier to seal or fold when adding the filling.
How do I prevent Atayef from opening during frying?
Make sure the edges are tightly sealed and not overfilled. Press the edges firmly with your fingers.
Can I use store-bought pancake mix?
Traditional Atayef has a different texture than American pancakes. It’s best to use the homemade batter for authenticity and correct texture.
What’s the difference between fried and baked Atayef?
Fried Atayef are crispier and more traditional, while baked ones are lighter and a bit less crunchy but still delicious.
Can I make Atayef gluten-free?
Yes, substitute with a gluten-free all-purpose blend, but texture may vary slightly. Add xanthan gum if the mix doesn’t contain it.
Is Atayef served hot or cold?
They can be served warm (especially fried or baked ones) or at room temperature. Cream-filled open Atayef are usually served chilled.
Can I make a sugar-free version?
Yes, use a sugar substitute in the batter and filling, and prepare a sugar-free syrup using your preferred sweetener.
Conclusion
Atayef are a treasured Middle Eastern dessert that blends texture, flavor, and tradition in every bite. Whether you prefer them stuffed with sweet cheese, crunchy nuts, or delicate cream, these pancakes are sure to become a favorite on your dessert table. Easy to customize and perfect for festive occasions, Atayef offer a beautiful balance of simplicity and indulgence.
Atayef are traditional Middle Eastern stuffed pancakes, typically enjoyed during Ramadan. Filled with cheese, nuts, or cream and either fried or baked, these sweet treats are soft on the inside and crispy on the outside. Drizzled with fragrant syrup, Atayef are a festive favorite for gatherings and celebrations.
Ingredients
For the batter:
1 cup all-purpose flour
1/4 cup fine semolina
1 tsp baking powder
1 tsp instant yeast
1 tbsp sugar
1/4 tsp salt
1 1/4 cups warm water
For the syrup:
1 cup sugar
1/2 cup water
1 tsp lemon juice
1 tsp rose water or orange blossom water (optional)
For fillings (choose one or more):
1/2 cup sweetened ricotta or crumbled akawi cheese
1/2 cup ground walnuts mixed with 1 tbsp sugar and 1/2 tsp cinnamon
1/2 cup Ashta (Middle Eastern cream)
1/4 cup chopped pistachios (for garnish)
For frying or baking:
Vegetable oil (for frying)
Butter or oil spray (for baking)
Instructions
Prepare the syrup: In a saucepan, combine sugar and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in lemon juice and rose/orange blossom water if using. Let cool.
Make the batter: In a bowl, whisk together flour, semolina, baking powder, yeast, sugar, and salt. Slowly add warm water and whisk until smooth. Let rest for 30–45 minutes until bubbly.
Cook the pancakes: Heat a nonstick skillet over medium heat. Pour 1–2 tbsp of batter for each pancake. Cook only on one side until bubbles form and the surface is dry. Do not flip. Remove and repeat.
Assemble the Atayef: For closed Atayef, place filling in the center, fold in half, and pinch edges to seal. For open Atayef, spoon in ashta or cream and leave top open. Garnish with pistachios.
Cook the filled Atayef: To fry, heat oil in a deep pan and fry sealed Atayef until golden. Drain and dip or drizzle with syrup. To bake, brush with butter or oil spray and bake at 375°F (190°C) for 10–15 minutes. Drizzle with syrup after baking.
Serve: Arrange on a platter and serve warm or at room temperature with extra syrup on the side.
Notes
Cook pancakes only on one side for easier sealing and proper texture.Don’t overfill the pancakes to avoid leaking during frying or baking.Use a damp towel to keep pancakes soft before filling.For a lighter version, bake instead of fry.Atayef Asafiri (open style) are best served cold and not cooked after filling.
