Atayef are delicate Middle Eastern pancakes traditionally served during Ramadan. These soft, airy pancakes are filled with either a rich ashta (cream) or a sweet nut mixture, then served either soft with syrup or fried to golden perfection. A staple at iftar tables, Atayef are easy to make and irresistibly delicious.
Why You’ll Love This Recipe
- Authentic Ramadan Dessert – A traditional sweet treat enjoyed across the Middle East.
- Versatile & Customizable – Choose between a creamy or nutty filling, or try both!
- Soft or Crispy Options – Serve fresh and tender or fry for a crunchy texture.
- Simple Ingredients – Made with pantry staples like flour, semolina, and nuts.
- Perfect for Sharing – A festive dessert ideal for family gatherings and celebrations.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pancakes:
- 1 cup all-purpose flour
- ½ cup fine semolina
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp instant yeast
- 1 ¼ cups warm water
- ½ tsp vanilla extract
For the Filling (Choose One or Both):
Cream Filling (Ashta):
- 1 cup heavy cream
- 1 tbsp cornstarch
- 1 tbsp sugar
- ½ tsp rose water
Nut Filling:
- ½ cup ground walnuts or pistachios
- 2 tbsp sugar
- ½ tsp cinnamon
- 1 tbsp rose water
For the Sugar Syrup:
- 1 cup sugar
- ½ cup water
- ½ tsp lemon juice
- ½ tsp rose water
Directions
1. Prepare the Pancake Batter
- In a mixing bowl, combine flour, semolina, sugar, baking powder, yeast, and vanilla extract.
- Gradually add warm water while whisking until the batter is smooth.
- Cover and let the batter rest for 30 minutes to activate the yeast.
2. Cook the Atayef Pancakes
- Heat a non-stick pan over medium heat.
- Pour small circles of batter (about 2 inches in diameter) onto the pan.
- Cook on one side only until bubbles form and the surface dries. Do not flip.
- Remove from the pan and place on a clean towel to prevent drying out.
3. Prepare the Fillings
For the Cream (Ashta) Filling:
- In a saucepan over medium heat, whisk together heavy cream, sugar, and cornstarch.
- Stir continuously until the mixture thickens into a custard-like consistency.
- Add rose water, mix well, and set aside to cool.
For the Nut Filling:
- In a bowl, mix ground walnuts or pistachios, sugar, cinnamon, and rose water.
4. Assemble the Atayef
- Take a pancake and place a spoonful of filling in the center.
- Fold into a half-moon shape and press the edges firmly to seal.
5. Fry or Serve Soft
For Soft Atayef:
- Arrange on a serving plate and drizzle with sugar syrup.
- Garnish with crushed pistachios and serve.
For Crispy Atayef:
- Heat oil in a deep pan over medium heat.
- Fry the stuffed Atayef until golden brown and crispy.
- Drain excess oil, dip in warm sugar syrup, and place on a wire rack.
6. Garnish & Serve
- Sprinkle with crushed pistachios or dried rose petals.
- Serve warm with a cup of Arabic coffee or mint tea.
Servings and Timing
- Servings: 12-15 Atayef
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
Variations
- Chocolate-Filled Atayef – Fill with Nutella or melted chocolate for a modern twist.
- Cheese-Filled Atayef – Use ricotta or a mild, sweet cheese instead of ashta.
- Coconut Atayef – Add shredded coconut to the nut filling for extra texture.
- Sugar-Free Version – Replace sugar with honey or maple syrup for a natural sweetener.
Storage/Reheating
- Storage: Store unfilled pancakes in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
- Freezing: Freeze uncooked pancakes between parchment paper for up to 2 months. Thaw before using.
- Reheating: Warm fried Atayef in an oven at 160°C (320°F) for 5 minutes.
FAQs
1. What is Atayef?
Atayef are Middle Eastern pancakes, often filled with nuts, cream, or cheese and served soft or crispy.
2. Can I make Atayef in advance?
Yes! You can prepare the pancakes ahead of time and store them before filling.
3. Why didn’t my pancakes form bubbles?
Your batter may be too thick, or the yeast may not have activated. Add a little warm water and let it rest longer.
4. How do I seal the Atayef properly?
Pinch the edges firmly to seal, especially if frying to prevent leaks.
5. Can I bake Atayef instead of frying?
Yes! Brush with butter and bake at 180°C (350°F) for 15 minutes until golden.
6. Can I make Atayef without yeast?
Yes, but yeast gives it a light and airy texture. Without yeast, they will be denser.
7. What’s the difference between Atayef and Qatayef Asafiri?
Atayef are fully sealed and can be fried, while Qatayef Asafiri are partially sealed and served fresh with cream.
8. What if my Atayef pancakes dry out?
Cover them with a damp towel to keep them soft before filling.
9. Can I use store-bought pancake mix?
You can, but traditional Atayef batter gives the best texture and flavor.
10. What’s the best way to serve Atayef?
Drizzle with sugar syrup, garnish with pistachios, and serve warm with tea or coffee.
Conclusion
Atayef is a cherished Middle Eastern dessert, perfect for Ramadan and festive occasions. Whether you prefer them soft with syrup or crispy and golden, these stuffed pancakes are guaranteed to be a hit. Try them with different fillings and enjoy this delightful treat with your loved ones!
