Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, atayef: nut stuffed pancakes. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Atayef are Middle-Eastern Pancakes made with very basic ingredients. They are stuffed with a variety of fillings like cheese or nuts and topped with a rose-water flavored simple syrup. Throughout Lebanon and the rest of the Middle-East, you will find Atayef at every local bakery during Ramadan.
Atayef: Nut Stuffed Pancakes is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Atayef: Nut Stuffed Pancakes is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have atayef: nut stuffed pancakes using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Atayef: Nut Stuffed Pancakes:
- Prepare For the batter:
- Get 2 cups flour
- Get 2 1/2 cups warm water
- Take 1/4 teaspoon dried yeast, dissolved in 2 tablespoons of warm water
- Make ready 2 1/2 teaspoon baking powder
- Get 2 teaspoons sugar
- Take 1 tablespoon rose water
- Take Walnut stuffing:
- Take 300 g walnuts, coarsely ground
- Take 9 tablespoons sugar
- Get 2 tablespoons rose water
- Take 2 tablespoons orange blossom water
- Get Sugar syrup:
- Prepare 2 1/2 cups sugar
- Prepare 1 1/2 cups water
- Make ready 1 teaspoon rosewater
- Get 1 teaspoon orange blossom water
- Prepare 1 teaspoon lemon juice
- Prepare 6 cups vegetable oil for frying
The rosewater syrup is an acquired taste; you can replace it with orange flower water for a different, but equally delicious flavor. Atayef are Middle Eastern pancakes that are filled with white cheese or nuts then baked and soaked in a simple syrup. They are commonly made during the month of Ramadan, but many Middle Easterners enjoy these all year round. These stuffed and fried pancakes are the darling on dessert table.
Steps to make Atayef: Nut Stuffed Pancakes:
- To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and pour the syrup in a large bowl.
- To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator.
- To prepare the walnut stuffing: mix all the ingredients together and set aside for later use.
- To prepare the atayef pancakes: delicately pour 1 large serving spoon of batter on a slightly greased pan. You should have an 8 cm diameter pancake. Cook on one side only. Bubbles will form on the surface of the dough. The pancakes are ready to be removed when the bubbles burst and the bottom of the pancake is slightly brown. The pancakes should be firm enough to be filled but they shouldn't be fully cooked. Repeat with the rest of the batter.
- Put 1 tablespoon of the walnut stuffing on the uncooked side of each pancake. Fold pancake over the filling in the shape of half-moon and firmly press the edges together to seal.
- Fry the atayef pancakes in batches in hot vegetable oil until both sides are golden. Remove on a kitchen absorbent paper. Pour the sugar syrup over the atayef while they are still warm.
- Serve at room temperature or cold.
Qatayef / Atayef or Katayef is an iconic Middle Eastern treat, made from pancakes stuffed with nuts and golden fried then dunked is thick simple syrup. Crunchy sweet and oh boy so satisfying dessert. These stuffed pancakes are a favorite all over the Middle East. There are about twenty ways to say and spell ataif (qataif/atayef/qatayef…) and They can be large or small, open or closed, baked or fried, filled with cream, nuts or cheese. According to Claudia Roden, these Arabic pancakes are a.
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