Description
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.
Nutrition
- Serving Size: 1 Atayef
- Calories: 120
- Sugar: 8g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
