Atayef Recipe – Lebanese Special
Atayef (also spelled Qatayef) is a traditional Middle Eastern dessert, especially popular during Ramadan. These stuffed pancakes are soft and spongy, typically filled with sweet cheese or nut mixtures, then folded and either fried or served fresh. Drizzled with aromatic sugar syrup, Atayef is beloved for its contrast of textures—crispy or tender shell with a creamy or crunchy filling. It’s a delicious, festive treat that brings people together.
- 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 Variety : Try clotted cream, Nutella, or date paste for modern twists.
Seal Well : Press edges tightly so the filling doesn’t leak, especially when frying.
Make Ahead : Pancakes and syrup can be made ahead; fill and fry just before serving.
Serving Style : Asafiri Atayef (unfried) are perfect for a lighter version and often served chilled.
Storage : Store cooked pancakes in an airtight container in the fridge for 2 days. Freeze before frying if needed.
