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Atayif (Stuffed Pancakes)

Atayif (Stuffed Pancakes)

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Servings: Serves 8

Prep Time: 60 minutes

Cook Time: 40 minutes

Ingredients: Add ingredients to List

Atayif (Stuffed Pancakes)
1 cup All purpose white flour
1 cup Cereal, hot, farina, 2 1/2 min, dry
1 cup Milk
21/8 cup Water
1/4 oz Yeast, red, inst, RapidRise
17/8 cup Sugar
1/4 teaspoon Baking Soda
4 tablespoon Canola oil
21/4 teaspoon Lemon juice, fresh
3/4 teaspoon Vanilla extract
1 cup Walnuts, finely chopped
11/2 teaspoon Cinnamon, ground
1/4 teaspoon Spice, allspice, ground

directions:

Atayif are a traditional dessert enjoyed year round, but theyre especially popular during the Muslim holy month of Ramadan, says Mahmoud. There are many different batter and filling recipes, but this is the one Ive perfected, and my friends cant get enough of it.
Notes: Orange blossom water may be used in place of vanilla extract. Nutmeg may be substituted for allspice. You may need more canola oil.
1. Prepare pancakes. Place flour, farina, milk, water, yeast, sugar, and baking soda in a blender or food processor and blend until smooth. Let rest for 30 minutes.
2. Prepare syrup. Combine all syrup ingredients in a medium saucepan. Bring to a boil over high heat, then continue to boil, stirring occasionally, for about 5 to 10 minutes. Mixture should thicken slightly but remain a little thin. Remove from heat, pour syrup into a 9-by-13-inch pan, and let cool to room temperature. Set aside.
3. Prepare filling. In a medium bowl, combine nuts, sugar, cinnamon, and allspice or nutmeg. Stir well and set aside.
4. Give pancake batter a quick stir. Preheat a large nonstick skillet or griddle on medium to medium-high until very hot ? adrop of water should sizzle when dropped on the pan. Use a 1/4-cup measuring cupto pour batter directly onto hot skillet.Depending on the size of your skillet, you may be able to fit 2 or 3 pancakes at a time. Cook only one side. Pancakes are ready when batter on up side is bubbly and just barely dry, about 1 to 11/2 minutes. Do not cook pancakes all the way through; when they're bubbled on top and golden on the bottom, remove them from heat. Some of the batter on the top will not be cooked. Place cooked side down in a single layer on a dishtowel and let cool. You should be able to make a total of 16 pancakes.
5. Place a scant tablespoon of filling on half of each pancake. Fold over to form half circles; pinch all around edges to make sure each turnover is sealed, or press down firmly, leaving edges open slightly. (Turnovers may be frozen at this point until ready to move on to the next step. Let thaw at room temperature before continuing.)
6. In a large nonstick skillet, heat 2 Tbsp. of the oil over medium-high heat. Cook turnovers about 1 minute on each side,until golden brown and a little crunchy, adding more oil if needed. Immediately remove and place in pan of cooled syrup,turning so entire turnover is covered with syrup. As you prepare more turnovers, flip over the syrup-covered ones. Whenready to serve, remove atayif from syrup and place on a serving plate. Serve at room temperature. Store at room temperature in an airtight container.
Source: Hannaford fresh Magazine, May - June 2009

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Quantity Ingredients  
1 cup All purpose white flour  
1 cup Cereal, hot, farina, 2 1/2 min, dry  
1 cup Milk  
21/8 cup Water  
1/4 oz Yeast, red, inst, RapidRise  
17/8 cup Sugar  
1/4 teaspoon Baking Soda  
4 tablespoon Canola oil  
21/4 teaspoon Lemon juice, fresh  
3/4 teaspoon Vanilla extract  
1 cup Walnuts, finely chopped  
11/2 teaspoon Cinnamon, ground  
1/4 teaspoon Spice, allspice, ground  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 424 kcal (21%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (36%)
Saturated Fat 9 g (45%)
Cholesterol 5 mg (1%)
Sodium 65 mg (2%)
Total Carbohydrates 70 g (23%)
Dietary Fiber 7 g (28%)
Protein 12 g (20%)
Vitamins
Vitamin A 58 IU (1%)
Vitamin C 6 mg (10%)
Minerals
Calcium 67 mg (1%)
Iron 10 mg (16%)
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