atayef

A delicious Middle Eastern pancake dessert stuffed with homemade Ahsta or nuts and then dipped into an aromatic sugar syrup.

Atayef with Ashta (Katayef)

all purpose flour (sifted)

semolina

milk

water (warm)

tbsps. sugar

tsps. baking powder

tbsps. orange blossom water

tsp. corn starch (optional to add crunch)

heavy cream

corn starch

rose water

1½ tbsp. orange blossom water

sugar

cane sugar (white sugar)

water

lemon juice

tbsp. orange blossom water

Prepare the sugar syrup and let it cool. Check out my blog post or my Simple Syrup recipe for details.

In a medium sized pot, combine all the ingredients and mix well.

Bring to boil on medium heat while whisking consistently. You do not want clumpy texture but rather a very smooth creamy texture. Once the cream thickens up very well, lower the heat and continue whisking for a few more mninutes until well thickened.

Remove from heat and transfer the mixture to a Pyrex dish, cover with plastic wrap and let it cool at room temperature for at least 30 minutes. You can also cool an extra 30 minutes in the fridge. Prepare a day ahead to save time.

Ashta Filling:

To prepare the pancakes, place all ingredients in a bowl. Whisk until well combined without any lumps. Or just blend them in a blender.

Spray a non-stick skillet and wipe it down a little. Heat the skillet on medium heat, keeping the same heat through out.

Add ¼ cup of the pancake batter and without touching allow the bubble on the top to dry. Then set on a pan or plate and cover with towel and continue doing the same thing until you finish the batter.

Once the batter is done cooking, fill each pancake with a regular teaspoon full of ashta cream and seal the sides together to close the pancakes up. Repeat for the rest.

Heat some oil in a deep pan over medium heat and fry the Atayef until golden brown, then transfer to dip the pancakes into the sugar syrup briefly. Transfer to a plate. Repeat for the rest.

Garnish with ground pistachios and allow to cool before eating.

Atayef Pancakes

Atayef are pancake-like desserts that are stuffed with nuts and cheese, and served during the holy month of Ramadan.

Atayef

all-purpose flour

baking powder

yeast

vanilla extract

salt

To prepare the mixture, place all of the dry ingredients in a bowl and mix.

With a whisk, mix the wet ingredients then gradually combine them with the dry ingredients. Give everything a good whisk until well combined.

Cover with a towel, and let the mixture sit in a warm place for 20-30 minutes.

Heat a non-stick pan on medium heat, then pour the batter from a jug or using a spoon to create little circles (for small Atayef pour 1 tablespoon of batter, for medium sized ones add 2 tablespoons, and ¼ cup for the large ones).

As the Atayef cook, lots of bubbles will appear. Keep cooking (do not flip) until these bubbles dry out (about 2 minutes). If no bubbles are appearing, you might need to add a little bit of more water as your batter is probably too thick.

When the bubbles dry out completely and are no longer shiny, it means that the atayef are done. Remove them from pan immediately, and repeat the process until you finish up the batter.

Transfer the atayef to a tea towel and cover very well so that they don&#039;t dry out (otherwise they will start breaking when you try to fold/seal them).

Stuff the Atayef with the filling of your choice (cheese, cinnamon walnuts, or almonds) then either deep fry them, or brush them with oil and bake until they&#039;re golden and crispy. Dip in sugar syrup or just drizzle with it (for best results, soak warm Atayef in cold syrup).

Qatayef are stuffed Arabic pancakes, fried to perfection then dunked in simple syrup. Crunchy, sweet and so satisfying.

Qatayef Recipe

(240 g) all purpose flour.

tsp (3 grams) dry yeast.

Tablespoon (14 grams) sugar.

(1 grams) baking powder.

Tablespoon (6 grams) dry powdered milk.

(420 mL) cups of warm water.

(400 g) sugar.

(240 mL) cup water.

(60 mL) honey

lemon juice.

vanilla powder vanilla extract.

Filling: nut mixture

In a sauce pan over medium heat, add syrup ingredients, stir a little then let it boil.

When it boils, reduce heat and simmer for 10-15 minutes.

Turn heat off and let it cool down to room temperature, it will thicken as it cools down.

Make the syrup:

In a deep bowl, combine first 6 ingredients, add water and mix well. (Note1)

Cover and let it set for 30 minutes.

Stir the batter a bit to check consistency if it is too thick then add a tablespoon of water. Batter should be thinner than pancake and not lumpy. (Note2)

Make the batter:

Heat a griddle or a pan and scoop about 2 Tablespoons of the batter.

The batter will bubble at the surface and cooks, do not flip

When the surface is longer wet remove and it is golden brown, remove from heat. (Note3)

Arrange qatayef bubble side up on a baking sheet and cover with a towel. Set aside until you are finished with the rest of the batter.

Continue until you finish all the batter.

Cook the pancakes:

Hold the pancakes bubble side up, fill with little over a teaspoon of the nut mixture. Do not overfill as it will not close or tear and crack.

Fold pancakes in half and pinch the sides to firmly close. (Note4).

Fill the pancakes:

Heat oil for deep frying over medium heat.

For a crispy golden qatayef, fry for like 3 minutes on each side until they are dark golden brown. If you want a softer qatayef, fry them until they are just light golden brown.

Take them out of oil place on a paper towel for 5-15 seconds then quickly dip them in the cooled syrup while they are still hot. Toss to cover with syrup.

Take qatayef out and let them drip in a colander. The more you leave qatayef in the syrup, the more syrup it will soak and then it will become softer.

Frying the pancakes:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1585367901/skw9tov1tbfvj13cp4lc.mp4

QATAYEF (KATAYEF) RECIPE; FOLDED PANCAKES WITH NUTS
Qatayef is a staple dessert in the Middle East especially during the holy month of Ramadan. These stuffed and fried pancakes is the darling on dessert table.

Qatayef/Atayef or Katayef is an iconic Middle Eastern treat, made from pancakes stuffed with nuts and golden fried then dunked is thick simple syrup. Crunchy sweet and oh boy so satisfying dessert.

QATAYEF (KATAYEF) RECIPE; FOLDED PANCAKES WITH NUTS-new

Qatayef is a Middle Eastern dessert served during the month of Ramadan. It&#39;s made of pancakes stuffed with nuts or cream, fried and then soaked in syrup.

all purpose flour

instant yeast

tsp baking powder

tsp powdered milk (or powder coffee creamer)

tbsp rosewater

walnuts (chopped)

tsp cinnamon

tbsp desiccated coconut

In a large bowl mix the flour with the sugar, yeast, baking powder and powdered milk. Gradually add in the water and whisk until the batter is smooth and no lumps are left.

Cover the bowl with a plastic wrap and let it sit at room temperature for 30 minutes until the batter has bubbles on top. After 30 minutes, uncover and whisk the batter again.

Heat a nonstick pan over medium heat. Once the pan is hot, measure 2 tablespoons of the batter (you can use a cookie or ice cream scoop) and pour it into the pan. Cook only on one side until the top is dry and full of bubbles and the bottom is golden. Transfer the pancakes to a platter and cover with a kitchen towel to keep them soft. Repeat with the remaining pancake batter.

Make the pancakes

While the batter is resting, place the granulated sugar and water in a saucepan over medium high heat. Bring it to a boil. Lower the heat and simmer for 10 to 15 minutes, the consistency will be like pancake syrup.

Add in the rosewater, turn the heat off and let the syrup cool down to room temperature.

Make the simple syrup

While the batter is resting and the syrup is cooling, make the filling. In a bowl mix the chopped walnuts with sugar, cinnamon and desiccated coconut.

Make the filling

Once all the pancakes are cooked, grab one and add about 1 tablespoon of the filling in it. Seal the edges by pinching them from one end to the other to fold the pancakes. Set aside and cover with a kitchen towel. Continue with the remaining pancakes and filling.

Once you&#39;ve filled and sealed all the pancakes, pour enough oil in a saucepan to fill in halfway. Heat the oil until it reaches 350 degrees F. Fry 2 to 4 qatayef at a time until they&#39;re golden on the outside. It takes about 3 minutes to fry each.

Using a slotted spoon, take the qatayef out of the saucepan and place on a plate lined with paper towel to absorb the excess oil. After a minute or so, transfer the warm qatayef to to syrup and move them around to make sure they&#39;re fully coated with the syrup.

Arrange on a platter and top with chopped walnuts, ground pistachios or edible rose petals if desired.

Fill, fold and fry

https://mediavine-res.cloudinary.com/video/upload/t_original/v1680978706/rbm4ipmahdsgvll1hym1.mp4

Qatayef is a Middle Eastern dessert served during the month of Ramadan. It's made of pancakes stuffed with nuts or cream, fried and then soaked in syrup.

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Atayef with Ashta (Katayef)

Atayef

Qatayef Recipe

Qatayef Recipe

Top 4 atayef recipes from across the web

The most viewed atayef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Atayef with Ashta (Katayef)

Atayef

Qatayef Recipe

Qatayef Recipe

The most viewed atayef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine