Lebanon · Lebanon

Atayef (Lebanese Stuffed Pancakes)

Name: Atayef (Lebanese Stuffed Pancakes)
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Yield: 6 servings
Cuisine: Lebanon
Ingredients: all-purpose flour 200 g; fine semolina 50 g; sugar 10 g; instant yeast 4 g; warm milk 300 ml; water 100 ml; fine salt 2 g; sweet cheese or akkawi 200 g; rose water 5 ml; sugar syrup (attar) 250 ml; pistachios, ground 30 g; vegetable oil 200 ml

Mini pancakes folded around sweet cheese, then fried and soaked in rose syrup.

90 minutes · 6 servings · Moderate

Atayef is a Ramadan dish, prepared in the evening for the family to break fast with, which is why it is made in quantity and filled in one long session. The pancakes are small, folded, then fried, and only then soaked in rose syrup. Order matters, and the syrup is what makes the pastry lose its softness.

Ingredients

all-purpose flour200 g
fine semolina50 g
sugar10 g
instant yeast4 g
warm milk300 ml
water100 ml
fine salt2 g
sweet cheese or akkawi200 g
rose water5 ml
sugar syrup (attar)250 ml
pistachios, ground30 g
vegetable oil200 ml

Directions

1
Whisk flour, semolina, sugar, yeast, milk, water and salt 60 minutes until bubbly.
2
Cook small pancakes 3 minutes per side on 1 side only.
3
Mix cheese with rose water; place spoonful on pancake; fold into half-moon and seal.
4
Fry folded pancakes 2 minutes per side until golden.
5
Dip briefly in cold sugar syrup; drain; dust with pistachios.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content