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Today I’m excited to share with you a recipe that truly embodies the essence of Ramadan: Atayef (also known as qatayef). These are simple Middle Eastern pancakes made with basic ingredients. Filled with ashta or nuts and drizzled with a fragrant rose-water-infused syrup, Atayef grace the shelves of bakeries across Lebanon and the Middle East during Ramadan, symbolizing the festive essence of the season.
Sweet Stuffed Surprises
Middle-Eastern pancakes, also known as atayef, are a beloved dessert enjoyed in various forms across the Middle East and among Arab communities worldwide.You’ll want to save this recipe!
In my home, Middle Eastern pancakes, known as atayef, steal the spotlight when it comes to dessert choices. I adore them for their delicious flavor and simplicity of preparation. With just a few steps, you can have a batch ready in a jiffy. My husband and kids are huge fans too; they appreciate how tasty and light they are. Trust me, you could easily eat a dozen in one sitting and still have room for more 😂!
Table of Contents
5 Reasons to Put this Middle-Eastern Pancakes (Atayif) Recipe on Your Dessert List Rotation
- It’s easy to make because the steps are clear and it requires only a few ingredients.
- Depending on the batch, it’s not time-consuming.
- A definite kid-friendly and kid-approved dessert that is actually fun to have them make with you!
- Marries well with so many fillings or toppings, from ashta to Nutella to fruits, nuts, and syrups.
- It can be served in a few creative and unique ways, making it great for general or special occasions.
Sweeten Your Ramadan
Recipe Tip
Before preparing the batter, I recommend preparing the simple syrup (Atir) and allowing it to cool completely. You can find the recipe here.
Atayef Asafiri
Atayef Asafiri is a delightful twist on the traditional Atayef recipe. Unlike the fried versions, these are smaller in size and filled with a creamy goodness, topped with a sprinkle of pistachios. This cherished recipe has been passed down through generations in my family, originating from a beloved bakery in Lebanon.
During Ramadan and beyond, my mother prepares these delectable treats for gatherings, as they are not only easy to make but also guaranteed crowd-pleasers. Get ready to impress your guests with these irresistible Atayef Asafiri!
Fried Atayef
Another traditional form of atayef that is served is fried. The pancakes are made larger. Then, you add the filling—ashta, walnut mix, or other fillings—to the center. Next, you fold it over and pinch the edges together to ensure it fully closes.
You preheat the frying oil, drop the atayef in, and deep fry them until golden brown on each side. When you remove them from the oil, you immediately dip them into the simple syrup and move them to a colander. Let them drain excess oils and syrup. Serve warm or cooled, either way: Yum!
Giant Atayef
The largest variety of Atayef, typically filled with Ashta cream and nuts. However, they can also be stuffed with white Akkawi cheese and cinnamon before being drizzled with simple syrup.
Serving Suggestions
As I mentioned before, I love how versatile atayef are in terms of presentation and flavors. What I mean is that you can serve them in many different ways. You can change up fillings and toppings, varying from but not limited to:
- Sweet Clotted Cream (ashta)
- Walnut Mix: walnuts crushed with sugar and mixed with some blossom water
- Pistachio Mix: same as walnut mix, just substitute pistachios
- Nutella
- Biscoff Cream
- Fruits of choice
- Jams or Jellies
Atayef is also very fun to play around with when serving. You can serve it in asafiri form, as I did (as seen in the pictures above). Furthermore, you can fry it up and serve it as I described before.
Also, you can prepare them larger, fill, and fold them, not fry them. Just serve them as is, but fold them over in larger pieces! Another fun way is to layer it, kind of like a lasagna. You drizzle syrup on the bottom of a glass Pyrex pan.
Add a layer of the pancakes, then a layer of ashta. Sprinkle some walnut mix or maybe a layer of fruit onto the ashta. Then, add another layer of pancakes and drizzle some syrup. Repeat until the pan is full. Slice into it and serve! It’ll be a showstopper!
Frequently Asked Questions (FAQs):
The Atayef batter resembles pancake batter, but it doesn’t contain eggs and has a thinner consistency. While some recipes incorporate semolina or yeast, I assure you that this version is the best.
For best results, atayef are best served on the same day they’re made. However, if you need to prepare them in advance, you can make the pancakes ahead of time and store them in an airtight bag in the fridge or freezer.
Common fillings for Atayef include sweet cheese (such as Akkawi or ricotta), nuts (such as walnuts or pistachios), and ashta cream (a type of clotted cream). Some variations also include Nutella and fruits.
To prevent Atayef from sticking to the pan, ensure that the pan or griddle is properly greased with oil, butter, or ghee before cooking each batch. Additionally, use a non-stick pan or griddle for easier flipping and removal.
Middle Eastern Pancake Bliss
Top Tips
- Allow your batter to rest for 10 minutes. If a test Atayef doesn’t bubble, let it rest longer.
- If the bubbles in your test Atayef are few, thin out the batter. It should be thinner than pancake batter but not soupy. Add warm water gradually, testing until you achieve small, uniform bubbles.
- If your Atayef has small holes, your heat might be too high. Lower the temperature of your griddle slightly.
- If your bubbles are large and penetrate through the Atayef, your batter may have risen too much. Reblend it for 30 seconds to deflate it.
- When using a blender, pour liquid ingredients first to prevent dry ingredients from sticking to the blades.
Ingredients
- cold milk
- flour
- yeast
- baking powder
- sugar
- rose water
(Scroll down for recipe details.)
Other Enjoyable Dessert Options
- Sweet Clotted Cream (Ashta)
- Simple Syrup (Ater)
- Three-Ingredient Oreo Ice Cream Cake
- Satisfying Fruit Salad
- Pan-Fried Honey Cinnamon Bananas
- Easy One-Bowl Banana Bread
- Six-Ingredient Creamy Chocolate Fudgsicles
- Chocolate Coffee Avocado Pudding
- Strawberry Cheesecake Roll
- Low-Carb Turmeric Cake- Sfuf
Middle-Eastern Pancakes (Atayif)
Ingredients
- 2 cups warm milk
- 2 cups flour
- 1 tablespoon yeast
- 2 tablespoons sugar
- 4 tablespoons rose water
- 1 teaspoon baking powder
Instructions
- In a blender add the flour, sugar, baking soda, yeast, rose water and 2 cups of milk. Blend the batter for smoothest results or you can use an immersion blender. Allow the mixture to rest for about 10 minutes.
- Add the mixture to a bottle or measuring up with a pour feature (I used a bottle of honey) to make it easier when pouring onto skillet.
- Place a flat pan on high heat for a about 3-4 minutes then lower to medium-low heat. Pour pancake mixture in pan to form circular pancakes. Once the bubbles disappear, remove the pancake and place on paper tower.
- Once you feel the pan is too hot as you’re making them, you can lower the heat to low.
- Place the finished pancakes on to a plate lined with paper towel and cover them with a kitchen towel so they remain moist. Once you finish the full batter you begin to assemble the atayif.
- Fold the pancake in half and pinch closed half way, leaving an opening to add in the sweet cream (ashta). Then dip the ashta in ground pistachio. Eat right away or refrigerate to enjoy later. Drizzle simple syrup and enjoy!
Notes
- Allow your batter to rest for 10 minutes. If a test Atayef doesn’t bubble, let it rest longer.
- If the bubbles in your test Atayef are few, thin out the batter. It should be thinner than pancake batter but not soupy. Add warm water gradually, testing until you achieve small, uniform bubbles.
- If your Atayef has small holes, your heat might be too high. Lower the temperature of your griddle slightly.
- If your bubbles are large and penetrate through the Atayef, your batter may have risen too much. Reblend it for 30 seconds to deflate it.
- When using a blender, pour liquid ingredients first to prevent dry ingredients from sticking to the blades.
This atayif recipe was easy and loved the ashta. So perfecf
Happy to hear that! Thank you for sharing this with me!
I tried this today and I can NOT stress enough on how good it came out!! I filled some with nutella and aprinkled some hazelnut on top and they were amazong! Excellent recipe Lama!
I tried this Atayif recipe today and I can NOT stress enough on how good it came out!! I filled some with Nutella and sprinkled some hazelnut on top! 🙂 Excellent recipe Lama!
Excellent! Love that you tried different variations 🙂 You’re so welcome Nour.
This is the best and easiest atayef recipe I have come by. I’ve tried many different recipes before but this one worked the best!
In love with these atayif. Made them last night and they came out perfect!! Proud of my first try!
I made these today and they were so delicious. My kids loved them and ate the whole thing 🤗