Atayef
6 servings
35 minutes
Atayef are delicate Arabic pancakes traditionally made during Ramadan. Their airy dough, infused with light aromas of yeast and milk, turns into thin circles baked on one side only, giving a unique texture. The filling of creamy cheese, raisins, and cashews adds a rich creamy flavor, while pistachios and melted butter provide a light nutty note. After baking, they become slightly crispy but retain a tender center. Atayef pairs wonderfully with fragrant mint or thyme tea, creating a cozy atmosphere for an Eastern meal. This dish is not just a dessert but part of the rich Arab culinary tradition where every detail emphasizes hospitality and the joy of sharing.
1
Add yeast and sugar to warm water and stir. Pour in warm milk, gradually add flour with baking powder and salt, and mix thoroughly with a mixer. Let it sit for a few minutes.
- Dry yeast: 1 teaspoon
- Sugar: 3 tablespoons
- Milk: 200 ml
- Wheat flour: 130 g
- Baking powder (raising agent): 0.5 teaspoon
- Salt: pinch
2
Heat a non-stick pan over medium heat - dry, without oil. Carefully pour half a ladle of batter into the center of the pan: it should form a pancake with a diameter of 10-12 cm. Cook the pancakes only on one side - until the top side becomes dry and matte.
3
Place the ready pancakes on a flat surface. Fold each in half and pinch the edges with your fingers to the middle - so that they form cones.
4
Mix cream cheese, raisins, and chopped cashews, then use a piping bag to fill pancake balls.
- Cream-style curd cheese: 400 g
- Raisins: 2 tablespoons
- Cashews: 2 tablespoons
5
Place the pancakes with filling in a baking dish, sprinkle with crushed pistachios, drizzle with melted butter, and send to a preheated oven at 200 degrees for a few minutes - just to brown. Serve with tea and mint or thyme.
- Salted pistachios: 2 tablespoons
- Clarified butter (ghee): 50 g