Atayef are thin pancakes that, when cooked on both sides, are usually served as a side dish. They can also be used to fill the dough of a pasty called bi-tahia or bint al-batat.
Atayef (Middle Eastern Pancakes) is a type of pancake that is very popular in the Middle East. It has a crunchy exterior, and it’s usually served with a yogurt sauce.
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 may load them with a variety of things, so have 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!
What is the meaning of Atayef?
Atayef is also known by the names gatayef, qatayef, and katayef. It’s commonly mistaken with Arabian pancakes, although 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 prepared 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.
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 entirely to the edges if the pan is too hot.
Cover the pancakes with foil to keep them warm while you finish the rest.
What Is The Best Way To Store Atayef?
Refrigerate the pancakes for up to 4 days in an airtight container.
Instructions
Step 1
Step 1
Combine the yeast, sugar, flour, semolina, baking powder, and cornstarch in a mixing dish.
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.
Step 3
Step 3
Pour the batter into the frying pan using a tiny cup measure.
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.
Step 5
Step 5
Fill the pancakes with a spoonful of hazelnut cream once they’ve been cooked.
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.
Step 7
Step 7
Place the folded pancakes on a baking sheet, drizzle with syrup, and bake for 20 minutes at 160°C (320°F).
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 Middle Eastern pancakes that have a thin, crispy crust and soft interior. They are traditionally served with syrup and/or honey. Reference: atayef ashta.
Frequently Asked Questions
Who invented katayef?
A: Katayef is an Arabic pastry that consists of a thin layer of dough and sugar on top, with sweet syrup poured over it.
How many calories are in a katayef?
A: A katayef contains about 290 calories.
How to know when pancakes are done?
A: You can test them with the ping pong method, which is to drop a small ball of pancake batter into boiling water and then see if it floats or not. Or you could just use your eyes and make sure that they are cooked through without any raw spots on top.
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