Atayef
Atayef are delicious folded pancakes that are crispy on the outside, soft inside, and filled with a choice of nuts or cheese, making them perfect for Ramadan and festive occasions.
Ingredients
Pancake Batter
- 1 cup all-purpose flour Can substitute with 50/50 whole wheat for nuttier flavor.
- 1 cup semolina Fine semolina works best.
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 2 cups water Room temperature.
Filling Options
- 1 teaspoon chopped nuts (walnuts, pistachios) Mixed with sugar and a little orange blossom/citrus zest.
- 1 cup soft cheese (ricotta or akkawi)
Syrup and Serving
- to taste Homemade syrup Simple syrup with sugar, water, and a splash of lemon or rose water.
- to taste Mint raita (optional) Yogurt mixed with chopped mint and a pinch of salt.
Instructions
Prepare the Batter
- Whisk together flour, semolina, baking powder, and sugar in a large bowl to avoid lumps.
- Gradually add water while whisking until a smooth, thin batter forms, similar to crepe batter. Let rest for 10-15 minutes.
Cook the Pancakes
- Heat a non-stick pan or griddle over medium heat without oil.
- Pour small rounds of batter (about 2-3 tablespoons each) onto the pan, cooking only on one side until bubbles form and the surface is set (1-2 minutes).
- Remove pancakes and let cool slightly.
Assemble Atayef
- Place 1 teaspoon of your chosen filling in the center of each pancake, fold over to create a half-moon shape, and press edges to seal.
- Drizzle with warm syrup and serve immediately with mint raita on the side.
Notes
Store cooled, unfilled pancakes in an airtight container for up to 2 days. Filled Atayef should be eaten within a few hours. Cooked pancakes can be frozen for up to 2 months, thaw in the fridge overnight before filling.