That's why today, I'm posting a recipe for ATAYEF... For those who don't know it, it's a pancake batter like that is usually full of either sweet or savory fillings and either deep fried or baked. In Ramadan, Arab countries almost consume it on a daily basis and today I chose the sweet filling alternative!
for the batter itself all you need to yield 20-25 pieces is:
-3 cups of all purpose flour
-2 1/2 cup water in room temperature
-1 tbsp Khamira (Yiest)
-1 tbsp Baking Powder
-1 tbsp Sugar
Instructions:
-All you need to do is six all your ingredients very well and let it rest for 10 minutes. And on a non stick pan put cooking spray or a dash of vegetable oil till it's hot. Pour your bater on it, try to make it small and on low heat let it cook for 3 minutes. Attayef only cook from one side and the end result should look bubbly.
For the filling, This one was made of:
-1/4 cup chopped walnuts
-1/4 cup chopped almonds
-1/4 cup chopped any other nut you like! (No restrictions)
-1/4 cup coconut
-1/4 cup raisins
-3 tbsp mixture of sugar and cinnamon and ground cloves (2oronfel)
And for the sugar syrup to sweeten it... Just use the classic recipe:
-1 cup of water
-1 cup of sugar
-1 tablespoon rose water
-1 tbsp lemon juice and lemon zest
Instructions part 2:
- Place your syrup ingredients all on medium heat till it thickens then remove from heat
-For the attayef filling: After the raw attayef cools down, fill each one with some of the nutty mixture and seal it and either fry in a not so deep oil till it browns or bake in the oven for 30 minutes and flip half way.
-Once your attayef is ready, drizzle the syrup on it and it's ready for use!
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