Atayef
User Reviews
5.0
156 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Resting Time
40 mins
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Total Time
2 hrs
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Servings
18 servings
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Calories
189 kcal
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Cuisine
Mediterranean, Middle Eastern, Lebanese
Atayef
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Lebanese atayef, airy and slightly sweet middle eastern dessert stuffed with cheese and drizzled with sugar syrup (ater) and crushed pistachios.
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Ingredients
Pancake
- 1 cup all-purpose flour
- ½ cup fine semolina
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon instant yeast
- ½ teaspoon salt
- 2 cups warm milk
- cooking spray
Simple Syrup
- 1 ½ cups granulated sugar
- 1 cup water
- 1 tablespoon orange blossom water
- 1 teaspoon lemon juice
Filling
- 1 ½ cup whole milk ricotta
- 1 ½ cup shredded Mozzarella cheese
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Instructions
- In a large blender combine the flour, semolina, sugar, baking powder, instant yeast, salt and milk. It should have the consistency of very runny pancakes.
- Cover with a towel, and let the mixture sit in a warm place for 30 minutes. Blend the mixture again and let it rest for 10 more minutes.
- Meanwhile, make the simple syrup. Combine sugar and water in a small saucepan over medium-high heat. Bring to a boil, then lower heat to medium and cook, stirring occasionally, until the sugar has dissolved, about 1-2 minutes.
- Stir in the orange blossom water and lemon juice. Pour syrup into a heat proof container and allow to cool.
- When the batter is done resting, heat a non-stick pan on medium heat, then pour 2 tablespoons of the batter onto the pan and you’ll notice the appearance of bubbles.
- Cook until the bubbles dry out and the bottoms become golden, about 2 minutes. Do not flip. (If no bubbles are appearing, add more water or milk since your batter is probably too thick.) Set aside in a warm place covered so they remain moist.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl, combine the ricotta, mozzarella cheese and 2 tablespoons of the prepared simple syrup. Place a heaping tablespoon of the filling into each pancake and pinch the sides together.
- Place the closed atayef on a baking sheet lined with parchment paper, spray with cooking spray and bake for 40 minutes, flipping halfway through.
- Serve immediately, drizzled with simple syrup, if desired.
Equipments used:
Notes
- Storage: Place in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show Details
Calories
189kcal
(9%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
20mg
(7%)
Sodium
152mg
(6%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
180IU
(4%)
Vitamin C
1mg
(1%)
Calcium
162mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 152mg | 6% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 162mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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