Atayef
Small filled, folded, and sealed pancakes, usually stuffed with sweet cheese or a nut mixture, and soaked in a scented syrup.
60 min
Medium
Medio Oriente
12 servings
The story behind
Atayef is an iconic Middle Eastern dessert. Its origins are said to date back to the Abbasid era. They are famous for their pancake-like batter that is cooked on only one side, giving them a texture that is soft on the outside and fluffy on the inside, perfect for holding rich fillings like nuts, pistachios, or sweetened cream cheese. They are traditionally served during celebrations and the month of Ramadan.
Instructions
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1Mix the flour, semolina, water, and yeast until you have a smooth batter and let it rest for 30 minutes.
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2Cook small portions of the batter in a non-stick skillet on one side only, until the top is dry and bubbly.
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3Place a spoonful of the nut filling in the center of each pancake and fold it in half, sealing the edges with your fingers.
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4Fry or bake the atayef until they are golden and crispy.
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5Soak them in the cold syrup immediately after taking them off the heat and garnish with chopped pistachios.
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