Atayef
Atayef are delicate, sweet Lebanese stuffed pancakes, often enjoyed during Ramadan. They can be filled with a rich clotted cream (ashta) or a spiced nut mixture, then either fried or served as is, and finally drizzled with fragrant sugar syrup. A truly festive treat!
🧂 Ingredients
- 250 g All-purpose flour(Sifted)
- 7 g Active dry yeast(Or 2.25 teaspoons)
- 500 ml Warm water(Approximately 40-45°C (105-115°F))
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 200 g Ashta (Lebanese clotted cream)(Can be store-bought or homemade. If homemade, ensure it's well-chilled.)
- 100 g Walnuts(Finely chopped)
- 2 tablespoons Granulated sugar(For nut filling)
- 0.5 teaspoon Ground cinnamon(For nut filling)
- 1 teaspoon Orange blossom water or rose water(Optional, for nut filling)
- 200 ml Sugar syrup (Attar)(For drizzling. Can be store-bought or homemade.)
- as needed ml Vegetable oil(For frying (optional))
👨🍳 Instructions
- 1
Activate the yeast: In a small bowl, combine the warm water (ensure it's not too hot, or it will kill the yeast), sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.
⏱️ 10 minutes - 2
Prepare the batter: In a large bowl, whisk together the sifted flour and salt. Pour in the foamy yeast mixture and whisk until you have a smooth, thin batter, similar in consistency to heavy cream. If it seems too thick, add a little more warm water, a tablespoon at a time.
⏱️ 5 minutes - 3
Rest the batter: Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for 30-45 minutes, or until the batter has doubled in volume and is covered in small bubbles. This resting period is crucial for developing the characteristic porous texture.
⏱️ 45 minutes - 4
Prepare the fillings: For the nut filling, combine the finely chopped walnuts, granulated sugar, cinnamon, and optional orange blossom or rose water in a small bowl. Mix well. Ensure the ashta is chilled and ready to use.
⏱️ 5 minutes - 5
Cook the atayef: Heat a lightly oiled non-stick skillet or griddle over medium-low heat. Do not grease it heavily, as this can prevent the atayef from cooking properly. Pour about 1/4 cup of batter onto the hot surface to form small, round pancakes (about 3-4 inches in diameter). Cook only on one side until the surface is covered with tiny bubbles and the edges look dry and set. The bottom should be lightly golden. Do not flip. This takes about 1-2 minutes per pancake.
⏱️ 15 minutes - 6
Cool the atayef: Immediately transfer the cooked atayef to a clean kitchen towel, cooked side up. Cover them with another towel to prevent them from drying out. Repeat with the remaining batter, working in batches.
⏱️ 5 minutes - 7
Fill and seal the atayef: Take one atayef pancake. Spoon about 1-2 teaspoons of either the ashta or the nut mixture onto the uncooked side (the side that was facing up when cooking). Fold the pancake in half to create a semi-circle shape, pressing the edges firmly to seal. Ensure the filling is enclosed.
⏱️ 10 minutes - 8
Serve or fry: The ashta-filled atayef are ready to be served as is, after being drizzled generously with sugar syrup. For the nut-filled atayef, heat about 1 inch of vegetable oil in a deep skillet or pot over medium-high heat until it shimmers (around 175°C / 350°F). Carefully fry the sealed nut atayef in batches until golden brown and crisp on both sides, about 2-3 minutes. Drain them on paper towels.
⏱️ 10 minutes - 9
Final touch: Drizzle the fried nut atayef generously with sugar syrup. Serve immediately while warm.
⏱️ 2 minutes
💡 Pro Tips
- ✓For the best texture, ensure your batter is the consistency of thin cream and cook on medium-low heat to allow bubbles to form properly.
- ✓Ashta-filled atayef are best enjoyed fresh, as the cream can make the pancake soggy over time.
- ✓Nut-filled atayef can be prepared ahead of time and fried just before serving for maximum crispness.
- ✓If you don't have ashta, a mixture of ricotta cheese and a little sugar, flavored with orange blossom water, can be a substitute, though the texture will differ.
🔄 Variations
- Cheese filling: Use a mixture of unsalted akkawi or mozzarella cheese, soaked to remove excess salt, mixed with a little sugar and orange blossom water.
- Mini size: Make smaller atayef for bite-sized appetizers or desserts.
- Baked Atayef: For a lighter version, bake the filled atayef instead of frying. Brush with melted butter and bake at 180°C (350°F) until golden.