ramadan recipes

Qatayef Asafiri (Atayef bil Ashta) are Middle Eastern pancakes filled with fragrant, rose and orange blossom-infused ashta cream. Chopped pistachios and syrup add a finishing touch to these hand-held sweets. They&#039;re perfect treats for the month of Ramadan, although I personally love them any time of year!

Qatayef Asafiri / Atayef bil Ashta (Middle Eastern Cream Filled Pancakes)

half-and-half

sweetened condensed milk

cornstarch

water

rose water

orange blossom water

sugar

lemon juice

all-purpose flour

semolina

baking powder

yeast

milk

pistachios, (ground/chopped (or more as needed))

To make the ashta: Add the half-and-half and condensed milk to a saucepan and heat over medium-high heat, stirring occasionally so it doesn’t burn. Meanwhile, whisk together the cornstarch and water until smooth.

When the half-and-half mixture starts bubbling, whisk in the cornstarch slurry and keep whisking until very thick (it should be almost immediate). Remove from the heat and whisk in the rose water and orange blossom water.

Pour the ashta into a bowl or lidded container and top with plastic wrap, pressing the wrap to the surface of the custard (to prevent a skin from forming). You should have about 2 ½ cups of ashta. Cool completely and refrigerate until needed.

To make the syrup: Add the sugar and water to a saucepan and heat over medium-high heat, stirring occasionally. When the mixture starts boiling, add the lemon juice and slightly lower the heat to maintain a gentle boil. Cook for 4 to 5 minutes longer to thicken it slightly.

Remove from the heat and mix in the rose and orange blossom waters. Set aside to cool. This syrup will keep well in an air-tight container in the refrigerator until needed.

To make the atayef pancakes: Combine the dry ingredients in a bowl and then whisk in the milk. Set the mixture aside for about 10 minutes.

Meanwhile, heat a non-stick skillet or griddle over medium to medium-high heat. Add a scant ⅛ cup (about 1 ½ tablespoons) of the batter (which should be slightly thicker than a crepe batter) to the pan to form 3 ½-inch circles. It should spread out on its own. Cook the atayef on one side only. Bubbles will rise to the surface and the top will start to dry out as it cooks (if bubbles do not start to rise almost immediately, your pan isn’t hot enough or the batter is too thick). When the top is dry and the bottom is golden, the pancakes are done. Do NOT flip them. Just set them aside until needed. Continue cooking the pancakes and allow them to cool for a few minutes before assembling.

To assemble: Take each pancake with the uncooked side facing up. Starting at one end press the edges to seal about ⅔ of the way with an opening at the opposite end. It should form a cone shape.

Remove the ashta from the refrigerator and whisk vigorously until smooth (it will be very thick). Fill the ashta into a pastry bag fitted with a medium round tip or into a disposable pastry bag cut at the end. Pipe the ashta into each of the atayef “boats” filling fairly generously.

Immediately dip the exposed ashta of each atayef into crushed pistachios to finish. Serve with the syrup for drizzling. Alternatively, serve with honey.

These are best the day they are made, but leftovers can be stored in the refrigerator for about a day before the texture starts to change significantly.

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.

Qatayef Recipe

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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Qatayef Recipe

Top 2 ramadan recipes recipes from across the web

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

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Qatayef Asafiri / Atayef bil Ashta ...

Qatayef Recipe

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