Atayef
Ingredients
Atayef
- 2 cups plus 3-4 tablespoons of warm water
- 1 &1/2 cup all purpose flour
- 1/2 cup fine semolina flour
- 1&1/2 teaspoons baking powder
- 1 teaspoon active or instant dry yeast
- pinch of salt
- 2 tablespoons sugar
- 1/4 teaspoon baking soda
Orange Blossom and Rose Water Simple Syrup
- 2 cups water
- 1&1/2 cup sugar
- 1 teaspoon lemon juice
- 1 tablespoon orange blossom water
- 1 tablespoon rose water
- 2 tablespoons honey
Filling Options
- arabic sweet cheese or fresh mozzarella
- MIxed Nut Mixture ( chopped walnuts, chopped almonds, shredded coconuts, cinnamon, nutmeg, sugar)
- ricotta
- nutella
- table cream and fresh strawberries
Instructions
Atayef
- Begin by placing all the dry ingredients in a bowl and whisking together. In a another bowl, add the warm water, sugar, yeast and mix well. Then sift in the dry ingredients and mix very well. You can also blend all the ingredients in a blender.
- The consistency of the batter should be runnier than a traditional pancake batter. Cover the bowl and allow the batter to rest for 45 minutes.
- After 40-45 minutes, the batter should look puffy. Using a whisk or wooden spoon, mix the batter to slightly deflate it.
- Now, heat up a non-stick pan to medium-low heat. Drop 2 tablespoons of batter and optional: spread lightly using the bottom of your spoon or ladle. Note: if you feel the batter is thick, add 1-2 tablespoons of additional water and mix the batter well.
- As the Atayef cooks, you will notice a lot of bubbles. Make sure to not flip the Atayef until the bubbles no longer look shiny and dry out. You will need to cook the Atayef for about 1-2 minutes. You will know they are ready when there are no more raw batter areas on top. If you notice that there are no bubbles appearing around the edges and top, you will need to add a little more water because your batter may be too thick.Note: Make sure not overcook the Atayef.
- Using a spatula, remove the Atayef and place on a kitchen towel or paper towel to cool. Once it has cooled, make sure to cover very well with another kitchen towel to avoid the Atayef from drying out. Repeat the process until you finish up the batter. Repeat the process until you finish up the batter.
Filling the Atayef
- Stuff the Atayef with any filling of your choice. I like filling them with arabic sweet cheese or a walnut mixture ( chopped walnuts, shredded coconuts, cinnamon, nutmeg, sugar).
- Once the Atayef has cooled, place about 1 tablespoon of cheese filling in the center for the pancake and pinch the sides together to close it all of the way. Make sure to not add too much filling to avoid the Atayef(pancake) from braking.
Bake or Fry
- You can bake the Atayef or deep fry them.
- Baking: If you bake them, make sure to brush some unsalted melted butter or oil on each side. Bake at 470F for about 5 minutes or until crispy golden on each side. Make sure to keep an eye on it.
- Frying: Deep fry them until they are golden and crispy. Soon as they are done, you can drizzle the simple syrup on top or drop them in the orange blossom simple syrup and allow them to soak for a few seconds and place them on a wire rack to remove any access syrup.
Orange Blossom and Rose Water Simple Syrup
- In a small saucepan, add the water, sugar, lemon juice and mix. On high heat, mix until the sugar has dissolved and bring to a boil. Then lower the heat and allow the mixture to simmer for 10-12 minutes. Turn off the heat. Now, add the honey, orange blossom water, rose water and mix. Set pan aside to cool completely. You can transfer the syrup into a jar and store in a cool place until ready to use.
Notes
Storing Atayef: You can freeze the Atayef in a freezer bag for up to 2 months.