Fried Atayef (Pancakes Stuffed With Walnuts)

Fried Atayef (Pancakes Stuffed With Walnuts)

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Fried Atayef: A Sweet Delight from the Middle East

Indulge in the irresistible flavors of Fried Atayef, a popular Middle Eastern dessert cherished for its delicate pancake-like exterior and delightful walnut filling. These sweet treats are especially beloved during Ramadan, adding a touch of warmth and tradition to festive gatherings. Discover the secrets behind this culinary gem that tantalizes taste buds with every bite.

Atayef is essentially a small, crepe-like pancake cooked only on one side, leaving the top delightfully porous. This unique texture is crucial as it allows the pancake to absorb the fragrant syrup beautifully. Once cooked, these tender pancakes are generously stuffed with a delectable mixture of coarsely chopped walnuts, often combined with cinnamon and a touch of sugar for added sweetness and spice. This filling provides a satisfying crunch that complements the soft pancake perfectly.

The magic doesn’t stop there! After being meticulously folded into a half-moon shape and sealed along the edges, the Atayef are then fried to golden perfection. This frying process transforms the texture, creating a delightful contrast between the soft interior and the crispy, golden-brown exterior. The final touch is a generous drizzling of fragrant sugar syrup infused with rose water or orange blossom water, adding a delicate floral aroma and a luscious sweetness that ties all the flavors together.

Fried Atayef are more than just a dessert; they are a symbol of Middle Eastern hospitality and a celebration of flavors. Whether enjoyed warm or at room temperature, these walnut-filled pancakes are a guaranteed crowd-pleaser. Try Fried Atayef today and experience a taste of the Middle East in every delicious bite. Search online for “Atayef recipe” or “Middle Eastern desserts” to discover the joy of making this treat at home. Enjoy!

Fried Atayef Ingredients

For the pancake batter:2 cups flour2 1/4 cups lukewarm water1 tsp yeast1/2 tsp baking powder1 tbsp sugarpinch of saltFor the filling:1 1/2 cups raw unsalted walnuts, chopped1/4 cup golden raisins (optional)2 tbsp sugar1 tsp ground cinnamon1/2 tsp nutmeg1 tsp orange blossom waterFor the syrup:2 cups sugar1 cup water1 tbsp lemon juice1 tsp orange blossom water1/2 tsp rose water

Steps Making Syrup

Mix Sugar, Water & Lemon Juice In Saucepan On Med/high Heat And Bring To A Boil. Reduce Heat And Simmer For 10 Minutes. Add Orange Blossom &Amp;amp; Rose Water And Boil For An Additional 2 Minutes. Remove From Heat And Allow Syrup To Cool Down Completely Before Using. Store Syrup At Room Temperature.

Method

In a bowl add all the pancake ingredients listed and whisk together until well combined. Cover with a towel and let the mixture sit for 15-20 minutes.In a separate bowl add the filling ingredients and mix until all combined and set aside.Heat a non-stick pan on medium heat. Using a measuring cup so they are all the same size, scoop and pour 1/4 cup of batter and cook until the bottom is a light golden colour and the batter is no longer wet (do not flip them). Transfer the pancakes to a towel and cover them so they don’t dry out. Repeat until all of the batter is finished.With the bubbly side facing up, fill each pancake with 1 tbsp of the filling. Fold the pancake in half and pinch with your fingertips to seal.On med-low heat, fry the stuffed atayef for a few minutes on each side until they are golden brown. Remove and soak them in the simple syrup for a few seconds or simply drizzle them with the syrup. Enjoy!