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Middle Eastern

Atayif (Stuffed Pancakes)
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.
1 cup all-purpose flour
1 cup 2 1/2-minute enriched farina cereal (such as Cream of Wheat)
1 cup milk
2 1/8 cup water
1 ( 1/4-oz.) pkg. instant yeast (also called quick rise or rapid rise)
1 7/8 cup sugar
1/4 tsp. baking soda
4 Tbsp. canola oil, more if needed
2 1/4 tsp. fresh lemon juice
3/4 tsp. orange blossom water (in the International aisle) or vanilla extract
1 cup finely chopped walnuts
1 1/2 tsp. cinnamon, or to taste
1/4 tsp. allspice or nutmeg, or to taste
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Atayif (Stuffed Pancakes)

Atayif (Stuffed Pancakes)

Atayif (Stuffed Pancakes)
  • Servings:Serves 8
  • Prep Time:60 minutes
  • Cook Time:40 minutes
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 — a drop of water should sizzle when dropped on the pan. Use a 1/4-cup measuring cup to 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 1 1/2 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. When ready 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