Detailed recipe to make Atayef from scratch.


You’ll fall in love with the Atayef as soon as you taste it! I can make that promise! They are essentially the Middle Eastern equivalent of pancakes and are filled with a variety of delectable ingredients. Typically, street sellers in Jordan, Palestine, Syria, Lebanon, Morocco, and Egypt produce atayef (also known as qatayef). These days, they may also be found at bakeries, and some individuals even make them at home. They are so well-liked that having Atayef throughout Ramadan feels mandatory.

 what is qatayef ?Arabic crepes called qatayef come in a wide variety of flavors and toppings. The traditional qatayef fillings, cooked, and then doused in simple sugar. This time, We’re going to demonstrate a new kind of qatayef. filled with creamy ashta, covered in pulverized almonds, and drizzled with honey or nectar. qatayef asafiri recipe . So delectable and savory.

qatayef wonders travel jordan

How to make qatayef from scratch

The ingredients for atayef, which are quite similar to pancakes, are flour, semolina, yeast, milk, baking powder, salt, and sugar. If you’d like, you may also use vanilla or rose water. They’re usually fried qatayef on a griddle or nonstick pan without any oil, but they’re only fried from one side and folded, which is very interesting because they’re just like thin pancakes with two sides—one is lace-like, and the other is velvety because it hasn’t been fried on that side and is full of bubbles!

These Atayef are best served the same day. However, if you need to make these in advance, you can create the pancakes in advance and store them in an airtight bag in the fridge or even in the freezer. Ashta is the traditional filler for atayef asafiri. Ashta is a whole milk-based clotted cream. Although it may be made at home. Pancake batter and this atayef batter are quite similar, however the latter is runnier. 


Types Of Atayef

Regular atayef are typically larger, have a crunchy exterior, are filled with either nuts (walnuts, pistachios, or almonds) and cinnamon or with white cheese (Ricotta can work), and are then deep-fried and covered in (or drizzled with) a sweet rosewater syrup. Less frequently, they are baked with a little bit of oil and then covered with the syrup.

Atayef Asafiri,

also known as a little atayef, is a type of atayef that is typically smaller in size, has a soft shell, is served without heating or frying, and is frequently filled with cream and pistachios. You can load this type of atayef with anything you choose, including Nutella, fresh fruit, nut butter, and more!

Giant Atayef

are enormous, typically filled with cream and almonds, but they can also be filled with white cheese and drizzled with sweet syrup.

The Technique Is Very Important

it is pretty easy but you have to read the directions carefully to comprehend it. Depending on the type of flour and semolina you use, the recipe we’re sharing with you may call for 1/2 to 1/4 cup more or less. While the batter is quite thin, frying your first atayef pancake will allow you to determine if you need to add extra water or not. Your batter is excellent if you see a decent quantity of bubbles; if not, you will need to add extra water to the mixture. Working with a very thick batter is a typical error when preparing atayef.

How To Make Atayef

Place all dry ingredients in a bowl and whisk to combine. Next gently incorporate the wet components into the dry mixture while continuing to stir. Put your batter in a warm location, cover with a moist towel, and let it sit for 15 to 30 minutes.

Pour the batter with a spoon into a preheated nonstick pan over medium heat (for little atayef, use 1 tbsp, for medium-sized atayef, 2 tbsp, and for big atayef, 1/4 cup). The Atayef pancake will begin to bubble, but make sure that there are many bubbles present because if there aren’t, your batter is likely too thick.

The amount of time it takes to cook each pancake should be between one and two minutes, depending on the size of the atayef you’re producing. They’re finished when the final drop on the surface dries and stops shining (remove from pan immediately). Move to a tea towel, being sure to cover the pancakes with the towel so they don’t dry out too soon (that can result into atayef that are difficult to fold and seal when you want to fill them).

Filling Suggestions

Joz, which are cinnamon-flavored walnuts, and “jibneh,” which is unsalted white cow’s cheese that has been soaked in water for days to remove the salt, are the two most common fillings for atayef. Ricotta may be substituted for white cheese if it is unavailable by adding a little honey and rose water. There are two primary varieties of qatayef, one of which is stuffed with creamy cheese and has one edge left uncovered. The alternative variety is filled with almonds and spices, sealed, and then cooked.

There are no rules on the types of almonds that can be used for the stuffing. nuts of any kind—walnuts, pine nuts, almonds, pistachios, a blend of nuts, or any other sweet concoction that takes your taste. The Arabic clotted cream eshta, one of the classic qatayef ingredients, can also be substituted with kaymak, mascarpone, or mozzarella. Additionally, using one of the methods listed here, you can create eshta from scratch.

How To Stuff The Atayef?

Just take each pancake in your hand, fold it into a half-moon shape, and spoon in one to two teaspoons of the filling to stuff the atayef. In order to seal the Atayef, be careful not to overfill them.
Using your fingers, pinch the pancake‘s edges together to completely seal it off like a parcel.
The Atayef may explode while being fried or baked if they are overfilled. Continue doing this until you have stuffed every Atayef.

Qatayef Qeshta

fried or baked Atayef ?

Fry the filled Atayef in hot corn oil (approximately 1 cm deep) until the edges are slightly yellow and crusty. Then take from the pan and quickly submerge them in the sugar syrup (or drizzle them with it).
Place the atayef on a cookie baking sheet, then brush with corn oil to bake. Bake until crisp and golden at 200°C (390°F). Serve after drizzling with the sweet syrup.

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