Everything about the Middle Eastern Ramadan pancakes, Atayef recipe…
Today I’m sharing with you an amazing Ramadani Middle Eastern desserts, Atayef or Qatayef. These desserts are only served during the holy month of Ramadan in the Middle East! There is something wonderful about dishes that are only served during holidays or special times!
WHAT ARE ATAYEF?
HOW TO MAKE ATAYEF?
OUR TRIP TO THE LOCAL BAKERY IN JORDAN
DIFFERENT TYPES OF ATAYEF
- Regular Atayef: they’re usually bigger in size, crunchy from the outside, filled with either nuts (Walnuts, pistachios, or almonds) with cinnamon, or with white cheese (Ricotta can work) and then deep fried and soaked in (or drizzled with) a sugary rose water syrup or less commonly is baked with a little bit of oil and then drizzled with the syrup.
- Atayef Asafiri (or mini Atayef): they’re usually smaller in size, and have a soft exterior, served without cooking or frying, and are commonly filled with cream and pistachios. Fillings for this kind of atayef can be fun, you can stuff them with Nutella, fresh fruits, butter, you name it!
- Giant Atayef: they’re huge (look at the picture above), usually filled with cream and nuts, but it can also be stuffed with white cheese and then drizzled with sugary syrup!
HOW TO MAKE ATAYEF – Step by step tutorial
- White cheese – traditionally we use cow’s white cheese, but you could also use ricotta with a little bit of sugar and rose water.
- Walnuts, cinnamon, cardamom, and sugar.
- Almonds, cinnamon, cardamom, and sugar.
HOW TO STUFF THE ATAYEF?
THE ROSE SUGAR SYRUP
Atayef (Middle Eastern pancakes)
- 1 cup all purpose flour
- 1 cup water
- 1/2 cup milk
- 1/2 cup semolina
- 1 tsp baking powder
- 1/2 tsp instant yeast
- 2 tbsp sugar
- 2 tsp vanilla
- a pinch of salt
- To prepare the mixture, place all dry ingredients in a bowl and mix.
- Mix all liquid ingredients together, then gradually add the mixture to the dry mixture and whisk to ensure that the mixture is properly mixed.
- Place bowl in a warm place, cover with a damp cloth and allow batter to rest for 15-30 minutes.
- Heat a non-stick pan on medium heat, then pour the batter using a spoon to make circles. (for small Atayef pour 1 tbsp of batter, for medium sized ones add 2tbsp, and 1/4 cup for the large ones)
- The Atayef will start bubbling but make sure that you get loads of bubbles because if you don't, then it means that you didn't make the right consistency. Fix this by adding more water to the batter as it might be too thick. Each piece should take about 1-2 minutes until they're done, but this depends on the size of the Atayef.
- When the last drop on the surface dries and isn't shiny anymore, this means that the Atayef is done. Remove from pan immediately.
- Transfer to a tea towel, but make sure that you fold down the towel to cover the Atayef, otherwise they will dry out really quickly which can lead to Atayef that are difficult to fold and seal.
- Stuff the Atayef with the filling that you choose (cheese, walnuts, almonds, etc...) then either fry or bake them as explained above. Dip in syrup or just drizzle with it (for better results, soak warm Atayef in cold syrup)
- For vegan Atayef omit the milk and add water instead.
- You can freeze the Atayef in a plastic bag, they can stay in the freezer for up to 3 months.
- Nutritional values are a rough estimate per 1 pancake without any fillings.