Atayef Recipe

Hey there, dessert lovers! Today, I’m sharing a delightful treat that’s been a staple in my home, especially during Ramadan Atayef! These delicious, fluffy pancakes filled with creamy Ashta are not only mouth watering but also super fun to make. My kids absolutely love them, and I’m sure you will too.

Method

Making the Pancakes

To make the Atayef pancakes, start by preparing the batter. In a blender, combine the flour, fine semolina, yeast, sugar, corn starch, baking powder, salt, and water. Make sure not to add the baking soda just yet. Blend all the ingredients thoroughly for about 5 minutes to achieve a smooth and slightly watery consistency. Once blended, let the batter rest for 20 minutes. This resting period allows the yeast to activate and the batter to thicken slightly. After resting, stir in the baking soda, which helps the pancakes to become extra fluffy.

Next, heat your griddle or non-stick pan over medium-high heat. Once the surface is hot, carefully pour small circles of batter onto the pan using a ladle or a jug, aiming for about 3 inches in diameter. Watch as the tops start to bubble, indicating that the pancakes are cooking through. Once the tops are completely dry and the bottoms are beautifully browned, carefully remove each pancake and place them on a towel-lined dish. Do not flip the pancakes at any point, as keeping one side uncooked preserves the soft texture needed for folding. Cover the pancakes with a clean towel to prevent them from drying out while you prepare the filling.

Making the Ashta

To make the creamy Ashta filling, begin by pouring the heavy whipping cream into a pot. Add the sugar and the broken bread pieces (without the crust) to the cream. Stir everything together and place the pot over medium high heat. Keep stirring continuously to prevent the mixture from sticking to the bottom of the pot. Once the mixture reaches a boil, it’s time to thicken it. In a separate small bowl, mix the cornstarch and water until well combined. Pour this slurry into the boiling cream mixture, and continue stirring for about 2 minutes. You will notice the cream thickening almost immediately. Remove the pot from the heat and stir in the orange blossom for a fragrant finish. Allow the Ashta to cool at room temperature before transferring it to a container. Refrigerate the mixture for at least 3 hours to ensure it sets properly.

Assembling the Atayef

Now that both your pancakes and filling are ready, it’s time to assemble. Take one of the pancakes and pinch the sides together halfway to form a cone shape. This shape makes it easier to hold the filling without spilling. Using a spoon, gently scoop some Ashta into the open side of the pancake, filling it generously but not overflowing. For a finishing touch, dip the exposed Ashta into crushed pistachios. The contrast between the fluffy pancake, creamy Ashta, and crunchy pistachios is simply irresistible. Drizzle with simple syrup just before serving for an extra hint of sweetness.

Necessary Tools

• Blender
• Medium-sized mixing bowl
• Measuring cups and spoons
• Griddle or non-stick pan
• Ladle or small jug
• Towel-lined dish
• Small pot
• Spoon for stirring
• Container for cooling Ashta

Serving Suggestions

Serve Atayef with a drizzle of simple syrup or honey. They’re best enjoyed slightly warm with a cup of tea or coffee!

Fun Fact

Did you know? Atayef is a popular dessert during Ramadan, symbolizing joy and celebration. The tradition dates back centuries and is loved across the Middle East!

Conclusion

Atayef is more than just a dessert; it’s a celebration in every bite! These fluffy pancakes filled with creamy Ashta are perfect for sharing with family and friends. I hope you enjoy making (and eating) them as much as my family does. Happy cooking.