Atayef Recipe – Lebanese Special
Atayef (also spelled Qatayef) is a beloved Middle Eastern dessert, especially in Lebanese cuisine, featuring soft pancake-like rounds filled with sweet cheese or nut mixtures, then folded and drizzled with fragrant syrup. Whether you prefer the fresh (Asafiri) version served without frying or the golden, shallow-fried pockets, each bite delivers a satisfying contrast of crispy shell and creamy or crunchy filling. Traditionally enjoyed during Ramadan, this dessert brings together family and festive spirit with its aromatic flavors and delightful texture.
- Prep Time30 min
- Cook Time15 min
- Total Time45 min
For the Pancake Batter:
- 1 cup all-purpose flour
- ¼ cup fine semolina
- 1 tablespoon sugar
- ½ teaspoon instant yeast
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cups warm water (adjust as needed)
For the Filling (choose one or mix and match):
- Sweet Cheese Filling
- 1 cup ricotta or Akkawi cheese (soaked and drained if salty)
- 1 tablespoon sugar
- 1 teaspoon orange blossom or rose water (optional)
Nut Filling:
- 1 cup chopped walnuts or pistachios
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon orange blossom water
For Frying & Syrup:
- Oil for shallow frying (if frying)
- 1 cup sugar
- ½ cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose or orange blossom water
Make the Syrup:
In a saucepan, combine sugar and water. Bring to a boil.
Add lemon juice and simmer for 10 minutes.
Add rose/orange blossom water and set aside to cool.
Prepare the Batter:
In a blender or bowl, mix all pancake ingredients until smooth. Let sit for 15–20 minutes to activate.
Heat a non-stick pan over medium heat.
Pour small circles (about 3 inches wide) of batter. Cook only on one side until bubbles form and surface dries.
Remove and place on a clean towel (don’t stack to avoid sticking).
Fill and Shape:
Place 1–2 teaspoons of filling in the center of each pancake.
Fold in half and pinch the edges firmly to seal.
Serve Options:
For Fried Atayef Heat oil and fry sealed pancakes until golden. Drain, then dip or drizzle with syrup.
For Fresh Atayef (Asafiri):
Don’t fry. Instead, serve them filled and folded, optionally dipped in crushed pistachios and drizzled with syrup.
Serve:
Serve warm or room temperature, garnished with extra syrup and chopped pistachios if desired. Best enjoyed fresh with Arabic coffee or tea.
Recipe Notes :
Filling Options: Try mixing ricotta or Akkawi cheese for a creamy cheese filling, or use chopped walnuts or pistachios with sugar and cinnamon for a nutty crunch.
Seal Properly: Press the edges firmly when folding to prevent syrup or filling from leaking, especially if you plan to fry.
Syrup Tips: Cool the sugar syrup slightly after boiling with lemon juice and rose or orange blossom water—this helps it cling beautifully to the Atayef.
Fresh vs Fried: For a lighter dessert, choose the fresh (Asafiri) style — no frying, just filled, folded, and served with syrup and nuts. Fried Atayef delivers a richer, crispier version.
Serving Suggestions: Serve Atayef warm or at room temperature. Garnish with crushed pistachios and maybe a sprinkle of chopped dates or dried fruits for extra texture.
Storage Advice: Keep cooked pancakes in an airtight container in the refrigerator for up to 2 days. If needed, freeze before frying and cook straight from frozen to retain the best texture.
