Atayef (Middle Eastern Pancakes)

As the many cultures around the world celebrate Ramadan, Middle Easterners take a break from eating during daylight hours to sip warm tea and enjoy delicious atayef alongside their family. Learn about this traditional pancake recipe in your own kitchen!

Atayef is a type of Middle Eastern pancake, typically made with semolina flour and soaked in water or milk. The batter is then fried on both sides until golden brown.

Atayef (Middle Eastern Pancakes)

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In the Middle East, atayef is a classic pancake-like meal that’s popular throughout Ramadan. These pancakes, unlike typical pancakes, are cooked with yeast, making them exceptionally soft and fluffy!

You can stuff them with a variety of ingredients, so take a look at our ideas below. The traditional sweet filling is created with clotted cream made from whole milk or almonds, but for this recipe, we used chocolate spread cream to make it a little simpler.

Serve these Middle Eastern Pancakes plain for breakfast or with a simple rose-water syrup for dessert. It has a light, delicate, and fluffy feel. When mixing the batter, don’t be alarmed; it will be runnier than conventional pancake batter. They’re also not turned over as regular pancakes are. You’ll need standard pancake components to prepare it, but don’t forget the yeast!

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What is the meaning of Atayef?

Atayef is also known by the names gatayef, qatayef, and katayef. It’s often mistaken for Arabian pancakes, but the two aren’t the same. These pancakes are filled and soaked in syrup, while Arabian pancakes are not filled and are created with yeast.

Ashta, a clotted cream made from milk, is the traditional filling for Middle Eastern Pancakes.

Ingredients for Atayef

All-purpose flour and semolina are used; the semolina provides texture to the pancakes.

Yeast – check to see whether the yeast is still active.

Use a high-quality chocolate spread cream, such as Nutella.

Honey or maple syrup may be used as a syrup.

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What Is Atayef and How Do I Make It?

To make the pancake batter, whisk together the dry ingredients in a mixing basin. Then, to make a pancake batter, add the water. Allow at least 40 minutes for the pancake batter to rest.

Cook the pancakes until bubbles appear on the surface. Remove the pancakes rather than flipping them. Fill the pancakes with the filling, fold them in half, and seal the edges. Bake after brushing with the syrup. Lastly, dust with powdered sugar.

Ideas for Atayef Ashta Filling

Consider one of these delectable combinations:

  • Ricotta filling with rose syrup and pistachios strewn on top.
  • Filling of caramel, whipped cream, and coconut flakes.
  • Chocolate-drizzled marshmallow fluff filling

Pancake Recipes from the Middle East

These pancakes are vegan if you don’t use the cream as a filling.

Make sure your pancake batter is rested. This allows the gluten to relax, resulting in light, fluffy pancakes. Allow at least 40 minutes and up to two days to rest.

Use a medium frying pan, either nonstick or cast-iron that has been well-seasoned.

Cook on medium heat rather than high heat to avoid scorching the pan. The batter will cook before it spreads completely to the sides if the pan is too hot.

Cover the pancakes with foil to keep them warm while you finish the rest.

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What Is The Best Way To Store Atayef?

Refrigerate the pancakes for up to 4 days in an airtight container.

Instructions

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Step 1

Step 1

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Combine the yeast, sugar, flour, semolina, baking powder, and cornstarch in a mixing dish.

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Step 2

Step 2

Combine the yeast, sugar, flour, semolina, baking powder, and cornstarch in a mixing dish.

Mix in the water until there are no lumps left. Allow 40 minutes for the dough to rest.

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Step 3

Step 3

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Pour the batter into the frying pan using a tiny cup measure.

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Step 4

Step 4

Mix in the water until there are no lumps left. Allow 40 minutes for the dough to rest.

They are nearly ready when bubbles develop on the surface. Allow bubbles to develop throughout the whole surface.

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Step 5

Step 5

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Fill the pancakes with a spoonful of hazelnut cream after they’ve been cooked.

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Step 6

Step 6

Pour the batter into the frying pan using a tiny cup measure.

To seal the edges of the pancakes, fold them in half and pinch them together.

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Step 7

Step 7

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Place the folded pancakes on a baking sheet, drizzle with syrup, and bake for 20 minutes at 160°C (320°F).

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Step 8

Step 8

They are nearly ready when bubbles develop on the surface. Allow bubbles to develop throughout the whole surface.

Before serving, dust it with powdered sugar.

Notes

Add a sprinkle of cardamom spice to the mixture and top the cooked pancakes with nuts to make these pancakes more special (pistachio and hazelnuts work great with Middle-eastern flavors).

Atayef are a type of Middle Eastern pancakes made with flour, water, eggs, and salt. They are traditionally cooked on a griddle or in a pan over an open flame. The dough is then rolled out into thin rounds and cooked until golden brown on each side. Reference: atayef ashta.

Frequently Asked Questions

Who invented katayef?

A: Katayef is an Arabic dessert thats made of thick, ground-up dough and a syrup. The word katatif in Turkish means to knead the dough with your hands.

How many calories are in a katayef?

A: This question has been removed from the site, as it did not belong in this category.

How to know when pancakes are done?

A: Pancakes are done when they have a golden brown crust.

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