Atayef
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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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
Description
The Atayef batter combines all-purpose flour and fine semolina with sugar, baking powder, instant yeast, salt, and warm milk to create a thin, runny batter resembling thin pancakes. After blending and resting in a warm place for 40 minutes total, the batter is cooked in a non-stick pan on medium heat by pouring small amounts and cooking until bubbles appear and the bottoms turn golden, without flipping. This results in distinct porous pancakes that can absorb syrup and hold fillings.
Simultaneously, a simple syrup is prepared by boiling sugar with water, then flavoring with orange blossom water and lemon juice. The pancakes can be filled with a cheese mixture of ricotta and shredded mozzarella and then drizzled or soaked in the syrup.
Atayef are typically stored in an airtight container in the refrigerator for up to four days. The combination of the soft, spongy pancake with the creamy filling and fragrant syrup creates a dessert that balances texture and sweetness.
Ingredients
Pancake
- 1 cup all-purpose flour
- ½ cup fine semolina flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon instant yeast
- ½ teaspoon salt
- 2 cups milk warm
- 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 ricotta cheese whole milk
- 1 ½ cup mozzarella cheese shredded
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.
Notes
- Store Atayef in an airtight container refrigerated for up to four days to keep them fresh.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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