Atayef - Stuffed ‘Pancakes’
🌙 A celebratory sweet that is a traditional delight to break one's fast during this last week of Ramadan!
🌙 As families gather to celebrate the end of Ramadan, Atayef, Middle Eastern stuffed ‘pancakes,’ are a traditional sweet eaten after breaking fast enjoyed with tea or coffee. These golden ‘pancakes’ are stuffed with rich fillings like cream, nuts, or modern twists, symbolizing gratitude, community, and the sweetness of Eid al-Fitr celebrations.
✨ TCM Perspective on Ingredients:
Semolina: Strengthens the Spleen and Stomach, supporting digestion and energy replenishment after fasting. Its grounding properties balance the sweetness in this dish.
Honey: Harmonizing and nourishing, honey supports digestion and balances the dessert’s sweetness.
Nuts: Pistachios and walnuts strengthen Qi, nourish the Kidneys, and provide energy after fasting.
Cinnamon: This warming spice invigorates Qi and enhances digestion, perfect for after-meal comfort.
Rosewater: Cooling and soothing, rosewater calms the spirit and adds balance to this sweetness.
🌙 Filling Options:
Cream: A delicious filling made with clotted cream, or sweetened ricotta/mozzarella/Akkawi cheese.
Nuts: Walnuts, pistachios, or almonds blended with cinnamon or rosewater.
Modern Twists: Chocolate spreads, fruit jams, or even cheesecake fillings.
✨ Symbolism of Atayef:
Unity: Families come together to prepare Atayef, allowing connection and shared joy.
Sweetness of Completion: Atayef represents the reward after the spiritual journey and reflection during Ramadan.
Celebration: Served with tea or coffee, it embodies hospitality and the warmth of communal gatherings.
* Prep in Advance: Make the batter and refrigerate for up to a day. Fillings can also be prepared and stored ahead of time. Cooked pancakes can be stored in an airtight container for up to 2 days. Fill and cook them fresh when needed.
Atayef - Stuffed ‘Pancakes’
INGREDIENTS
For the ‘Pancake’ Batter:
1 ¾ cups warm water
¾ cup cold milk
1 ½ cups flour
¾ cup fine semolina
½ tablespoon baking powder
½ tablespoon sugar
¼ tablespoon yeast (or 1 ½ teaspoons)
¼ teaspoon baking soda
Up to ¼ cup additional water, as needed
Cream Filling:
1 cup clotted cream or sweetened ricotta/mozzarella/Akkawi cheese
1 tablespoon powdered sugar (optional)
Nut Filling:
1 cup walnuts, pistachios, or almonds, finely chopped
1 teaspoon cinnamon
1 tablespoon rosewater or honey
Modern Fillings (Optional):
Chocolate spread
Cheesecake mix
Fruit preserves
For the Syrup:
1 cup sugar
½ cup water
1 tablespoon lemon juice
1 teaspoon rosewater or orange blossom water
INSTRUCTIONS
Prepare the ‘Pancake’ Batter:
Mix flour, semolina, baking powder, sugar, yeast, and baking soda in a bowl or blender.
Add warm water and cold milk gradually, whisking until the batter is smooth and free of lumps (avoid over-blending).
If the consistency is too thick, slowly add extra water until it reaches a pourable but thick texture.
Cover and let the batter rest for 30-45 minutes to activate the yeast.
Cook the Pancakes:
Heat a non-stick skillet over medium heat (no oil needed).
Pour about 2 tablespoons of batter into the skillet to form small circles.
Cook until small bubbles form and the top sets (don’t flip). Set aside to cool.
Prepare the Syrup:
Combine sugar and water in a saucepan and bring to a boil.
Add lemon juice, lower to medium heat, and simmer for 5-7 minutes.
Stir in rosewater or orange blossom water. Cool completely.
Fill the Pancakes:
Spoon your desired filling onto the bubbly side of each pancake.
Fold in half and pinch the edges to seal.
Cooking Options:
Traditional Frying: Heat oil in a pan and fry filled Atayef until golden brown. Drain on paper towels.
Healthier Alternatives:
Air Fry: Brush with light oil and air fry at 375°F for 6-10 minutes until crispy.
Bake: Brush with light oil and bake at 375°F for 10-12 minutes until golden.
Unfried: Serve as-is for a soft and light treat!
Assemble & Serve:
Drizzle Atayef with syrup and garnish with crushed nuts if desired.
Serve immediately with tea or coffee and enjoy the festivities!
photo and recipe inspiration to Catastrophic Cook
