Ataif Arab Filled Pancakes Recipes
ATAIF / ATAYIF BIL ISHTA -- ARAB PANCAKES FILLED WITH CREAM.
Ataif / Atayif are famous throughout the Arab world & are eaten most often during Ramadan. They are a little fiddly & time consuming to make but are certainly worth it! This recipe is an old one but very similar to the version Arabic Bites blog : http://arabicbites.blogspot.com/2007/06/ataif-bil-ashta.html - take a look at the step by step pictures :)
Provided by Um Safia
Categories Breakfast
Time 3h5m
Yield 25-35 ataif approx
Number Of Ingredients 12
Steps:
- To make the filling:.
- Mix corn flour gradually with milk and sugar then bring it to boil in a medium sized, heavy bottomed pan.
- Stir continually until the mixture thickens, add the remaining ingredients & remove from heat. Spoon mixture into a bowl & refrigerate until cold.
- To make the dough:.
- Mix all the ingredients and allow to sit for 30-40 minutes.
- Ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased, hot frying pan / skillet & cook until full of bubbles - only cook ONE side.
- After cooking all of the pancakes, let them cool a little.
- To assemble, gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed.
- Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios.
ATAIF (ARAB FILLED PANCAKES)
Make and share this Ataif (Arab Filled Pancakes) recipe from Food.com.
Provided by Habibi
Categories Dessert
Time 2h
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- Dissolve yeast in sugar and 1/2 cup of water. let it froth for 10 minutes.
- Put the flour in a large bowl. Add the yeast mixture and remaining water gradually.
- Beat vigorously into a creamy lump-free batter.
- Cover the bowl with plastic wrap and leave in a warm place for an hour.
- To make the syrup, bring the water to a boil with sugar and lemon juice. Simmer for 10 minutes. Stir in the rose water and simmer for a few more seconds. Allow to cool.
- Heat an oiled skillet until it is very hot. Reduce the heat to medium.
- Pour a half ladle of batter into the skillet, allowing it to spread. fry only one side of the pancake. when little holes appear, lift them out and set them on a platter to be stuffed.
- Put a heaping tablespoon of stuffing in the middle of each pancake. fold in half and pinch the edges tightly to allow no filling to escape.
- Deep fry a few at a time in medium hot oil about 1 inch deep. Remove when they turn pale brown.
- Drain on paper towels. Dip, while hot, in the syrup. pour the remaining syrup over the top of all of them and serve either hot or cold.
Nutrition Facts : Calories 359.9, Fat 12.9, SaturatedFat 1.2, Sodium 3.1, Carbohydrate 60.1, Fiber 2, Sugar 46.7, Protein 4.6
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- Prepare the Atayef batter by combining the flour, sugar and baking powder. Whisk to combine. Add the water and whisk until consistency is similar to pancake batter. Set aside to rest for 15 minutes.
- Heat a non-stick skillet on medium-low heat. Spoon about 2 tablespoons of batter into the skillet and spread thin using the bottom of your ladle. Once there are no more shiny (raw batter) areas, remove the pancake using a spatula and place on a light kitchen towel or paper towel to cool. Repeat until all the batter is gone (7-8 atayef).
- To prepare the walnut filling, crush the walnuts using a food processor until they are in small pieces but, not too fine. You may finely chop them using a knife if you prefer. Set aside in a small bowl.
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4.5/5 (28)Category DessertCuisine Lebanese, Middle-EasternTotal Time 40 mins
- Begin by placing all the dry ingredients in a bowl and whisking together. Add the water and mix well. The mixture should be similar to a runnier pancake batter. Set aside to rest for 15 minutes.
- Heat up a non-stick pan medium-low heat. Drop 1 tablespoon of batter and spread lightly using the bottom of your spoon or ladle.
- The Atayef will begin to bubble. Once there is no more shiny (raw batter) areas, remove the pancake using a spatula and place on a light kitchen towel or paper towels. The Atayef should cook for 1-2 minutes.
- To prepare the filling, add the ricotta and table cream to a small bowl and mix together. Add a tablespoon of the rose-water simple syrup to the filling to give it a wonderful rose water aroma (Optional).
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- With a whisk, mix the wet ingredients then gradually combine them with the dry ingredients. Give everything a good whisk until well combined.
- Heat a non-stick pan on medium heat, then pour the batter from a jug or using a spoon to create little circles (for small Atayef pour 1 tablespoon of batter, for medium sized ones add 2 tablespoons, and ¼ cup for the large ones).
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