Do not use a very big spoon or you will break the pancakes. Qatayef is a staple dessert in the Middle East especially during the holy month of Ramadan. Why add baking soda just before cooking the atayef? How to make Sfouf (Lebanese Turmeric Cake), Aish El Saraya (Middle Eastern Dessert With Ashta), Easy Chocolate Truffles with Condensed Milk. Weve come a long way since then, but our number one goal is still the same: to make healthy, family-friendly cooking easy and fun for you! Theyre usually fried on a nonstick pan or a griddle pan with no oil, but only fried from on side and folded which is very interesting because theyre just like thin pancakes with 2 sides, one is lace-like, and the other side is velvety since its not fried on that side and is filled with bubbles! Egyptian Recipes. This type of atayef is generally served without any prior frying/baking. In a small saucepan, add the water, sugar, lemon juice and mix. This category only includes cookies that ensures basic functionalities and security features of the website. How to make qatayef asafiri. Ramadan Special Recipes. Qatayef are stuffed Arabic pancakes, fried to perfection then dunked in simple syrup. I like to stuff then then lay them on a baking sheet in single layer, freeze for a couple of hours then put them in a zip lock in the freezer. 2. Next, pour three cups of lukewarm water into a blender along with the remaining qatayef pancake ingredients (not the baking soda mixture). When the auto-complete results are available, use the up and down arrows to review and Enter to select. The Atayef recipe I am sharing with you today is much lighter than the fried versions. Dont be deterred from making them due to the list of ingredients. Set aside in a warm place covered so they remain moist. 6. Then lower the heat and allow the mixture to simmer for 10-12 minutes. [1] It is a type of flat bread eaten . Below are some pictures for you to enjoy. Be sure to read all the tips before starting. Squeeze firmly with your fingers to seal and continue until you have sealed all sides in the shape of a half moon. Hope you enjoy making, and eating these atayef! 4 How To Make Atayef, Step-by-Step 4.1 Prepare the batter 4.2 Let the batter rest 4.3 Add the baking soda 4.4 Consistency of the atayef batter 4.5 Cook the atayef 4.6 Prepare the walnut filling 4.7 Fill and seal the atayef 4.8 Bake the atayef 5 Atayef Troubleshooting Tips 5.1 The atayef are hard to seal 5.2 The atayef are tearing Place a teaspoon of the mixture in the centre of the cream side with holes and fold into a half circle, bringing the two edges together, press the edges together to seal the Atayef closed. Once it comes to a boil, STOP stirring. We also use third-party cookies that help us analyze and understand how you use this website. You can freeze the atayef after baking and cooling them. Remove from the oven then transfer to a wire rack to cool completely. This makes Qatayef a very convenient make ahead dessert. Directions. These stuffed and fried pancakes are the darling on dessert table. Read More. Step 1: Ashta/ Custard filling 2 cups milk 3 T. sweetened condensed milk 1/3 cup plus 2 tsp. Depending on how sweet you want your atayef to be, you can dip them in syrup, or simply drizzle some on top. Apr 12, 2021 - These Cheese or Walnut stuffed Atayef make their long awaited appearance every Ramadan. Cover with a towel, and let the mixture sit in a warm place for 30 minutes. Love this recipe- definitely saving it!:). Dissolve the baking soda in water and add it to the batter. It was really interesting as we got to see the technique, and how the staff were working with great skill and speed. I tried it yesterday and it was so so good, my family finished it all. Atayef Atayef Walnuts - Large Tray $ 30.00. Atayef are a Middle Eastern dessert that is traditionally served during the month of [] You will love this recipe once you try it.Follow us on:Instagram: www.instagram.com/naniskitchen. Hi Lilou, the bakery is located in Madaba (click here for exact location) but keep in mind that Atayef are only sold during Ramadan. When the auto-complete results are available, use the up and down arrows to review and Enter to select. The batter will be loose, not as thick as pancakes so don't worry about that. Although this recipe is the best I have ever made and I have experimented with many flour types, your flour might be different. You want your batter to be pourable if you put it in a jug, so use your best judgment and see if you need to dilute it with water. Today. The dough is simple with a . Well youve come to the right place, and I promise youll leave saying, That was good so good!. and then Tareq (the guy in the white) showed me how to make a giant Atayef! The giant atayef are stuffed with cream and are not folded, its just cover with another piece of atayef just like layering cakes. 2. Take them out of oil place on a paper towel for 5-15 seconds then quickly dip them in the cooled syrup while they are still hot. Quick View. 9. Instructions. Heat non-stick griddle over medium-hight heat and pour less than 1/4th cup of batter for each mini-pancake. See more ideas about atayef recipe, lebanese desserts, arabic dessert. I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry Ilove to see your creations on Instagram, Facebook, Twitter! Add the rest of the ingredients and whisk to combine. Thanks. Place the bag on a flat surface and crush the walnuts as much as desired using a rolling pin. Repeat the process with each Atayef until you stuff them all. Place in a warm place, cover with a damp cloth, allow your batter to rest for 15-30 minutes. Pinterest. Once the surface of the qatayef dries up remove it from the pan gently. The pancakes are best served fresh and warm with a drizzle of simple syrup and cheese filling. If you cant find white cheese, you can use ricotta with a little bit of sugar and rose water. Mutabal, an aubergine salad born from baba ghanoush, is a traditional Middle Eastern mezz made from eggplant, tahini, lemon, yogurt and garlic. Atayef (a.k.a. Atayef ingredients are sold by the kilo as well. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Ramadan Meals. Bring to a boil, then lower heat to medium and cook, stirring occasionally, until the sugar has dissolved, about 1-2 minutes. Nutrition information provided is an estimate. Keep cooking (do not flip) until these bubbles dry out (about 2 minutes). Water must be lukewarm Set it aside for 10 minutes until the yeast foams Then add all the other ingredients and whisk well until all batter is smooth Then add the wet ingredients gradually to the dry mixture and whisk until well combined. The batter should be runny and not thick like pancakes. Jan 1, 2020 - Simple Ricotta Stuffed Atayef Lebanese stuffed 2 bite mini-pancakes, covered with pistachios and drenched in amazing Orange Blossom syrup? Step 1: Make the Atayef In a blender, add the all purpose flour, cream of wheat, yeast, sugar, baking powder, salt and sugar. When the components are smooth, add baking soda to the mix and pulse together a couple times. I hope this helps those who have gone through all the prep work only to have them crack when filling, or worse, crack when frying. Be careful not to over-blend after adding the baking soda. When it boils, reduce heat and simmer for 10-15 minutes. Heat up a non-stick skillet on medium-low heat. Qatayef or Katayef) are wonderful Middle Eastern pancakes that are leavened with yeast and baking soda (or baking powder). Do not use a very big spoon or you will break the pancakes. Easy Iftar Recipes. Have a question or just want to say how much you loved the recipe? Download our FREE eBook with quick and easy dinner recipes that are family-friendly and delicious. Your email address will not be published. Jul 31, 2022 - Atayef are Middle Eastern pancakes filled with cheese or nuts then soaked in a rose sugary syrup. Ramadan Recipes Iftar. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators. Our Trip to a Local Bakery in Madaba, Jordan. Combine the yeast, warm water, and sugar. While the syrup is simmering, start preparing the dough. 1. In a medium bowl, whisk together the flour, baking powder, and sugar. Serve immediately. Cover with plastic and let rest on counter until bubbly. Cover with a towel, and let the mixture sit in a warm place for 20-30 minutes. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Cover and let it rest in a warm place for 60-90 minutes, or until the surface is bubbly. Step 3. For making the syrup [mv_video key="skw9tov1tbfvj13cp4lc" title="QAYATEF (KATAYEF) RECIPE; FOLDED PANCAKES WITH NUTS-new" thumbnail="https://mediavine-res.cloudinary.com/v1585368392/zrhw1nnixcephgvrkaar.jpg" volume="70" doNotOptimizePlacement="true" doNotAutoplayNorOptimizePlacement="false" ratio="" jsonLd=true]. This time when I made it they went crazy, especially the two older kids. Then add lemon juice and reduce the heat, cooking for 4 to 5 minutes longer. Meanwhile, mix together the cornstarch and water until smooth. Baking powder, on the other hand, can be added early on to the batter. Set pan aside to cool completely. Place the closed atayef on a baking sheet lined with parchment paper. This will take 1-2 minutes. Step 1. Allow the batter to rest for 10 minutes. Set aside until you are finished with the rest of the batter. They also freeze very well. I mean, how awesome is that?! Recipe CategoriesDesserts Lebanese Oven Stovetop Ramadan. Fold the atayef in two and pinch the edges to seal. It is generally double-acting. Fold pancakes in half and pinch the sides to firmly close. It should have the consistency of very runny pancakes. It is usually made out of flour, baking powder, water, yeast, and sometimes sugar. Note2: most probably you'll need to add from 1 to 1 Tablespoon of warm water to the batter to make it thinner. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once pan is hot, add 1 tablespoon of batter to . Heres a detailed recipe to make Atayef from scratch. They are perfect for Ramadan or any time of the year. Combine the yeast, sugar, flour, semolina, baking powder, and cornstarch in a mixing dish. Share it with the world! To make the Pancakes (Qatayef dough): In a large bowl, whisk together the flour, sugar, powdered milk, yeast, baking powder and salt. A dash of vanilla powder or teaspoon vanilla extract. Stuff the katayef fingers with the prepared cream, and then decorate them with nuts. Place the closed atayef on a baking sheet lined with parchment paper. Make the dough by mixing together the flour and the yeast. To start filling the atayef, add about 2 tablespoons of the cheese mix in the centre of each atayef, and then pinch closed to seal properly. 2022 Feel Good Foodie. Watch. The recipe isnt hard to follow, but there are a few things to watch out for. You should also notice lots of bubbles forming when you pour the batter onto the hot pan. (If no bubbles are appearing, add more water or milk since your batter is probably too thick.) Bubbles will start to form; cook until top is dry (about 1-2 minutes). cornstarch 1/2 cup water 1 T. rose water 1. baking soda (1/2 teaspoon), 30 g (1.1 oz.) A culinria egpcia faz uso intensivo de legumes, vegetais e frutas dos ricos Rio Nilo e Delta do Nilo, no Egito.Ela compartilha semelhanas com a comida da regio do Mediterrneo Oriental, como vegetais recheados com arroz, folhas de uva, Shawarma, Kebab e Cafta.Exemplos de pratos egpcios incluem Ful Medames, pur de fava; kushari, lentilhas e massas; e molokhiya, ensopado de quiabo. Brush both sides of the atayef with melted butter (or oil). Lebanese atayef, airy and slightly sweet middle eastern dessert stuffed with cheese and drizzled with sugar syrup (ater) and crushed pistachios. They are only made and served during the Holy month of Ramadan, and truly feel like a celebration! This website uses cookies to improve your experience while you navigate through the website. I had t experiment with a couple before I figured out the right temperature. Your email address will not be published. Tips for making homemade atayef Use a blender to make the atayef. Quick View. In a sauce pan over medium heat, add syrup ingredients, stir a little then let it boil. When filled with nuts, atayef are generally folded in half and pinched to seal completely. Once there are no more shiny (raw batter) areas, remove the pancake using a spatula and place on a light kitchen towel or paper towels. Turn off the heat. You can do this step in a blender. Atayef are pancake-like desserts that are stuffed with nuts and cheese, and served during the holy month of Ramadan. Cover and let it rest for 30 minutes. Equal parts gibna beida (white cheese) and gibna areesh (cottage cheese). Then add the wet ingredients gradually to the dry mixture and whisk until well combined. Then set aside. Salata baladi ( ), or salata arbya ( ) is an Arab raw vegetable salad popular in Egypt, the Middle East and North Africa. They are only cooked on one side and then filled with a white cheese or a nuts mixture, and then baked or fried and served with an aromatic simple syrup. If you want a soft one then do not fry for long. Touch device . Remove from the heat and mix in the rose and orange blossom waters. Place the closed atayef on a baking sheet lined with parchment paper, spray with cooking spray and bake for 40 minutes, flipping halfway through. If the batter is thick, add a little bit more water and briefly whisk to combine. Pour the room temperature water in and blend the ingredients together. Quick View. Preheat the oven to 400F and line a baking sheet with parchment paper. Note3: It is somehow hard when you first make Qatayef to figure out the right temperature for you. It is mandatory to procure user consent prior to running these cookies on your website. Here are some points to consider: 1- Frying: I like frying mine to a darker shade of golden brown, the longer you fry then the crunchier they will become. Heat oil for deep frying over medium heat. Take qatayef out and let them drip in a colander. lukewarm water (38-43C/100-110F), 10 g (0.35 oz.) I didnt have semolina on hand so i replaced it with more all-purpose flour and they came out perfect! How to make Atayef To prepare the mixture, place all dry ingredients in a bowl and whisk. Pinterest. Notify me of followup comments via e-mail. Healthy Ramadan Recipes. Place a spoonful of cheese in the middle of each pancake. Ramadan Kareem! If you add it from the beginning, it will lose most of its leavening power while you let the batter rest. My favorite savory stuffing is with feta cheese and mint, you can also stuff them with browned minced meat. In a deep bowl, combine first 6 ingredients, add water and mix well. This fried pancake recipe has three different components: the dough, the cheese filling, and the syrup. Today. The atayef will become softer once they cool down, which is good because then they will be easier to fold and seal while you stuff them. Testing the temperature of the pan before pouring the batter: Sprinkle a few drops of water on the pan to determine if its hot enough. These delicious treats are often served throughout the month of Ramadan. Add warm water and orange blossom water (if using). Heat a non-stick pan over medium heat. Note4: You can at this point freeze stuffed pancakes on a parchment lined baking sheet for a couple of hours then place them in a ziplock and keep in the freezer. To help main their crisp edges, keep the atayef uncovered in the fridge. Because I grew up in Alexandria, I know the good atayef sellers there; they are the same ones who sell ingredients for making konafa at home. These cookies will be stored in your browser only with your consent. The warm pancakes are very fragile and will tear easily. Cook until the bubbles dry out and the bottoms become golden. This post may contain affiliate links. First mix teaspoon of yeast and 1 tablespoon of sugar in 625 ml of lukewarm water. Let set on counter for a few minutes until it becomes foamy. The pancakes are partially sealed to show off a cream filling (such as ashta), which is then dipped in chopped nuts. And if you snapped some shots, share it onInstagramso we can repost on Stories! Add 3/4 cup of water gradually and mix until the batter is free of lumps. You can also subscribe without commenting. Pinterest. Gradually add in the remaining water, whisking after each addition, until well combined and a loose, pourable batter is formed. In a large bowl, mix together all purpose flour, semolina flour, yeast, baking powder, and sugar. This recipe is very easy. I find the best temperature is between 285F to 320F, mine was 295F. Atayef Atayef Ashta - Large Tray $ 30.00. From weeknight dinners for crazy busy days to desserts with the wow factor, and classic comforts from the Mediterranean. Hi, I love your recipe. When the last drop on the surface dries and isnt shiny, that means that theyre done (remove from pan immediately). The result of the batter being poured onto a round hot plate appears similar to pancakes, except only one side is cooked, then stuffed and folded. When the surface is longer wet remove and it is golden brown, remove from heat. When to fill the atayef? My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. Apr 15, 2021 - Explore Nadia Khalil's board "Atayef recipe" on Pinterest. To fry: heat sunflower oil in a frying pan. 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 cup for the large ones). The traditional filling is ashta made with heavy cream, corn starch and sugar. Join My Free Instant Pot & Air Fryer Facebook Group, Muhalabieh (Middle Eastern Milk Pudding Dessert). Over the years my observation is go for the range from 285F to 320F. Add the sugar, cinnamon and rose water (if using) and mix with a spoon. Home Recipes Type Lebanese Atayef. We never make desert atayef, but we do occasionally vary the cheeses and the combinations of cheese. My pancakes always cracked open when folding to fill. Im overjoyed that you have stopped by! If theyre stuffed, they can be kept in the fridge for a few days and reheated in the oven or an air fryer. Heat a non-stick pan. Pour the lukewarm water in 4-5 additions, whisking in-between. Make the oil deep enough to take half the thickness of the folded pancake. Next, add coconut milk and yogurt, and continue whisking until combined. If you try to add the baking soda directly to the batter without dissolving it first, you might end up with clumps. Place 1 tsp cheese filling in the centre of the atayef. In a skillet set over medium heat, pour 2 tablespoons batter. Stir the water into the flour mixture 1 cup at a time . Atayef can be either fried or less commonly baked. The orange blossom was the perfect ingredient for that sweet and floral taste. This blog combines weeknight dinners for crazy busy days to desserts with the wow factor, and classic comforts from the Mediterranean. Mix smeed, flour, and salt. The batter will bubble at the surface and cooks, do not flip When the surface is longer wet remove and it is golden brown, remove from heat. Add the soda mixture to the batter and briefly whisk to deflate the batter and incorporate the baking soda. Explore. But if you wait too long, the pancakes will start to dry out and it will be harder to seal them. In a large blender combine the flour, semolina, sugar, baking powder, instant yeast, salt and milk. But I always end up with large pieces of nuts and powder so I prefer to crush them using a rolling pin. I founded Feel Good Foodie 9 years ago, back when I was still learning to cook. Atayef (a.k.a. Please read our disclosure policy. When the batter is done resting, heat a non-stick pan, then pour the batter onto the pan. Heat the oil in a deep frying pan, and test it out by dropping a tiny piece of dough into the oil. Required fields are marked *. This can take 1-2 hours depending on how warm your kitchen is. I'm Diana and Im here to teach you how to make easy meals that are quick, family-friendly, and delicious! Combine sugar and water in a small saucepan over medium-high heat. Light, fluffy, flavorful, and drenched in syrup. At this point, you can freeze the stuffed. Fry for approximately 5 minutes on each side. Add another 1-2 tablespoons water and blend quickly again in the blender and then try another pancake. Too thick, and you'll have thick pancakes that will tear apart while folding. Heat a griddle or a pan and scoop about 2 Tablespoons of the batter. Mutaz (the guy in the red) was making regular medium-sized Atayef, I dont know how he did it but all of them were exactly the same size! or should I say most of the work. Remove the atayef from the heat as soon as there are no more wet spots left and the surface isnt shiny anymore. Set aside in a warm place covered, so they remain moist. cup water 2 cups sugar 1 tablespoon fresh lemon juice 1 teaspoon rose water Preparation 1. As an Amazon Associate I earn from qualifying purchases. My favorites! You also have the option to opt-out of these cookies. Long after we have put our Halloween costumes and decorations away in the States, the Lebanese are getting their hottest costumes ready to party. Their surface is full of little holes which makes them perfect for soaking up syrup. Drizzle the simple sugar syrup on top. This is a common mistake when it comes to making Atayef, working with a very thick batter. Sign up for the FREEAmira's Pantry newsletter delivered to your inbox with lots of tips and surprises! Pinch the edges of the pancake with your fingers to seal the pancake like a parcel until its fully sealed. In the meantime, line a large baking sheet with a clean kitchen towel and set another towel aside to cover the atayef. Heat a non-stick pan on medium heat, then pour the batter using a spoon (for small Atayef pour 1 tbsp of batter, for medium-sized ones add 2 tbsp, and 1/4 cup for large ones). To make the syrup, heat sugar and water to a saucepan until boiling. Still, they are a deliciously sweet breakfast idea that is very popular to enjoy during the month of Ramadan. About Us. We will learn today how to make the atayef and Ill show you how to make a simple walnut filling. Dissolve yeast in 1/4 cup of water and a dash of sugar. Preheat the oven to 200C (392F, conventional setting). Combine the yeast, sugar, flour, semolina, baking powder, and cornstarch in a mixing dish. of water in a small cup. Bake for 10-15 minutes in the middle of a preheated oven (200C/392F, conventional setting). Not enough heat and it will be pale and you'll stay forever waiting for it to cook. When the bubbles dry out completely and are no longer shiny, it means that the atayef are done. (Note3) Arrange qatayef bubble side up on a baking sheet and cover with a towel. hello and welcome You may need 1/2 1/4 cup more or less in the recipe that Im sharing with you as it depends on what kind of flour and semolina youre using. This atayef recipe was adapted from one that I found in my mothers recipe notebook. Transfer to a tea towel and make sure that you fold down the towel to cover the pancakes, otherwise they will dry out really quickly (that can result into atayef that are difficult to fold and seal when you want to fill them). Allow 40 minutes for the dough to rest. Once the pan is hot, start pouring the batter about cup at a time, and lower the heat to medium-low. Their surface is full of little holes which makes them perfect for soaking up syrup. If you are not sure, try one or two before going for the whole thing, if you feel the batter is thick and moving slowly out of your ladle then add warm water by 1 tablespoon at a time, whisk and try again. Enjoy! I also tried replacing some of the flour with Semolina , which is high gluten, and again NO CRACKING!. The technique is very important, it is very simple but you have to read the instructions carefully to understand it. The batter will bubble at the surface and cooks, do not flip. Pinch the sides together to keep the filling in place. One thing in common, they are all recipes that have been tried and tested by family and friends. I also like to add a little bit of orange blossom water and rose water to flavor the syrup. Im glad youre here! Too hot and it will be burnt, too low it will be pale and takes forever to cook. Save my name, email, and website in this browser for the next time I comment. Scroll back up to the atayef troubleshooting section if you need more tips. As the Atayef cook, lots of bubbles will appear. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Once it bubbles and drys remove it from the griddle. Directions. Then add the dry block of tofu. I learned the flour used needs to have a high gluten content to make the pancake more elastic. They are generally made without eggs and can easily be made without milk, as we will be doing in this recipe. On medium heat, pour soy milk in a medium-sized pot. The pancakes are cooked on one side only, leaving the other side soft and sticky. Need an idea for what to make for dinner tonight or want check out my authentic Lebanese recipes? TODAY'S RECIPE IS Qatayef Middle Eastern Dessert | Qatayef With Cream | Arabic Dessert Recipe | Yummy. We would like to pay them a visit! You can use a food processor to grind the nuts if you want. Once pan is hot, add 1 tablespoon of batter to center. If you overblend your batter will need to rest again. But it wouldn't be Ramadan without Qatayef, would it? This website provides approximate nutrition information for convenience and as a courtesy only. Cook until the bubbles dry out and the bottoms become golden, about 2 minutes. 1 sachet active dry yeast (2 teaspoons) 1 teaspoon sugar 1 cups warm water 1 cups flour pinch of salt Filling 1 cup chopped walnuts 4 Tablespoons sugar 1 teaspoon cinnamon To Finish 1/3 cup melted clarified butter (or regular butter) 1 cups `atar, scented syrup `Atar Recipe here Method 1. To prepare Atayef (mini-pancakes): In a bowl, whisk the pancake mix with water and Orange Blossom Water. To cook the atayef: 1. In a bowl, combine the dry ingredients well. Atayef are very similar to pancakes, theyre made with flour, semolina, yeast, milk, baking powder, salt, sugar and you can also add vanilla or rose water if you like. Repeat until all is done. Today. Continue until you finish all the batter. Fold the pancakes in half over the cheese and press the edges together to help it stay closed. . Katayef is easy to make and requires few ingredients that is most probably there in your pantry. If you get a fair amount of bubbles that means that your batter is perfect, if not then you will need to add more water to the mixture. Arrange qatayef bubble side up on a baking sheet and cover with a towel. If you dont have milk powder is that ok? And then we can talk about the ingredients youll need for this recipe. (Note3). Atayef is a delicious dessert that takes some time to make, but its well worth the effort. Wait for the atayef to cool down a little before filling them. Step 1: Prepare the Atayef Batter In a small bowl, combine the baking soda with cup of lukewarm water and stir until the baking soda dissolves. Did you make this recipe? They may be referred to as Middle Eastern pancakes, but they definitely contain a few added steps, and the end result is a little distant from pancakes, in my opinion. We ship nationwide . So make the batter, let it rest and bubble, then before cooking deflate with a whisk and check the consistency, it should be thinner than pancake batter. This post may contain affiliate links which wont change your price but will share some commission. If no bubbles are appearing, you might need to add a little bit of more water as your batter is probably too thick. Qatayef batter 2 cups all purpose flour teaspoon baking powder 1 tablespoon dry powdered milk 1 teaspoon dry yeast A pinch of salt 1 tablespoon sugar 1 cups warm water Oil for deep frying Thick simple syrup 2 cups sugar 1 cup water 3 tablespoon honey teaspoon vanilla extract 1 teaspoon lemon juice Qatayef filling 1 cup nut mixture All Rights Reserved. Pinch the sides together to keep the filling in place. Place the walnuts in a resealable plastic bag. Qatayef is the general name of the dessert as a whole and, more specifically, the batter. For dairy-free Atayef omit the milk and add water instead. If you overfill the Atayef, they might burst as theyre being fried or baked. Set on the stovetop over high heat. Atayef Recipe With Walnut Filling (Middle Eastern Pancakes), 30 g (1.1 oz.) Repeat this until youve used up all the batter. Qatayef / Atayef or Katayef is an iconic Middle Eastern treat, made from pancakes stuffed with nuts and golden fried then dunked is thick simple syrup.