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Atayef is a beloved Lebanese dessert, typically prepared during the holy month of Ramadan. These sweet stuffed pancakes are cherished for their delicate texture and delicious fillings, making them a delightful treat for those with a sweet tooth. Atayef is not just a dessert but a symbol of celebration and togetherness in Lebanese culture, often shared among family and friends.
What Is Atayef?
Atayef, also spelled “Qatayef,” is a type of pancake that is stuffed with sweet or creamy fillings. The pancake itself is light and airy, with one side cooked to a golden brown while the other remains soft, allowing it to be folded easily around its filling. After stuffing, the Atayef is either served as is or fried until crispy, depending on the variation.
Typically, Atayef is filled with ashta (a thick clotted cream), ground walnuts, or a sweet cheese mixture. Once filled, the pancakes are sealed and often drizzled with sugar syrup, giving them an extra touch of sweetness. The result is a rich, sweet bite that has a soft, creamy interior and a delightful chew on the outside.
Ingredients and Taste
The main ingredients for the Atayef pancake batter are simple, flour, water, sugar, and yeast resulting in a soft, slightly sweet pancake. The fillings can vary, but the most popular ones include ashta, a fragrant clotted cream often flavoured with rose or orange blossom water, or a mixture of chopped nuts like walnuts, sugar, and cinnamon. Another common filling is sweetened ricotta or cheese, which balances the sweetness of the pancake with a mild, creamy flavour.
Once filled, the pancakes are either left soft or fried to create a crispy shell. The syrup, made from sugar, water, and either rose or orange blossom water, adds a final layer of aromatic sweetness. Each bite of Atayef offers a perfect balance between crunchy, chewy, and creamy textures, with the fragrant taste of the syrup tying everything together.
A Taste of History
Atayef has been a part of Middle Eastern culinary traditions for centuries. It’s believed to have originated during the Fatimid dynasty, with early versions of the dessert being served in the royal courts. Over time, it spread across the Levant, becoming a cherished part of Lebanese cuisine. Today, Atayef is particularly associated with Ramadan, where it’s a favourite post-iftar treat, symbolizing the sweetness and joy of breaking fast.
Traditional Lebanese Atayef (Stuffed Pancakes) Recipe
Serves: 4 people
Ingredients:
For the Pancakes:
- 1 ½ cups all-purpose flour
- 1 cup warm water
- 1 tbsp sugar
- 1 tsp yeast
- 1 tsp baking powder
- ¼ tsp salt
For the Filling:
Cheese Filling:
- 1 cup ricotta cheese (or akkawi cheese, soaked and drained)
- 1 tbsp sugar
- 1 tsp orange blossom water (optional)
Nut Filling:
- 1 cup crushed walnuts
- 1 tbsp sugar
- 1 tsp cinnamon
- 1 tsp rose water (optional)
For the Syrup:
- 1 cup sugar
- ½ cup water
- 1 tsp lemon juice
- 1 tsp rose water or orange blossom water (optional)
Directions
In a large bowl, mix together flour, sugar, yeast, baking powder, and salt. Gradually add warm water while stirring until the batter is smooth. Let it rest for 30 minutes to activate the yeast.
While the batter rests, prepare the syrup by combining sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 5 minutes. Remove from heat and stir in rose water or orange blossom water. Set aside to cool.
To prepare the cheese filling, mix ricotta cheese (or drained akkawi) with sugar and orange blossom water in a bowl. For the nut filling, mix crushed walnuts with sugar, cinnamon, and rose water.
Heat a non-stick pan over medium heat. Pour small rounds of batter (about 2 tablespoons) onto the pan. Cook until bubbles form on the surface and the bottom is golden brown, but do not flip the pancakes. Remove and let them cool slightly.
Once the pancakes are slightly cool, take each pancake and pinch the edges to seal halfway, creating a cone. Fill each cone with about a tablespoon of either cheese or nut filling.
Pinch the open end of the pancake closed for cheese-filled ones, or leave it slightly open for the nut-filled variety.
Dip the filled atayef into the syrup, or drizzle syrup over them just before serving. For a crispier variation, you can lightly fry the stuffed atayef in oil before adding the syrup.
Serve the atayef warm or at room temperature. Garnish with crushed pistachios or additional syrup if desired. Enjoy this delightful Lebanese dessert with a cup of coffee or tea.
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