Atayef are the equivalent of American pancakes; they contain no eggs; they are only cooked on one side; stuffed with either nuts or cream or cheese; served with a flavored syrup.
Atayef are considered a dessert, not a breakfast food; in Beirut, there are shops where people order these; you can get the clotted cream or ashta there and the syrup as well. They are the traditional pastries that are served during Ramadan.
- 1 cup of all-purpose flour
- 1 cup fine semolina
- 1 1/4 cup warm water
- 1 teaspoon of dry yeast
- 1 Tablespoon of dry milk powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 Tablespoon of sugar
- Proof the yeast by combining it with 1/4 cup of warm water, a teaspoon of sugar; place in a warm place and let it foam.
- In a small bowl, sift the flours, sugar, baking powder, baking soda; mix with a wire whisk.
- Pour one cup of warm water into a bowl; add the powdered milk and stir to combine well.
- Mix with the wire whisk; add the flour mixture and stir; the consistency should be a little thicker than a crêpe batter. If the batter is too thick, add a little water.
- Heat a crêpe or pancake nonstick skillet till very hot; grease it with a half teaspoon of oil or spray it; place the equivalent of 1/4 cup of batter in the skillet to form a circle. Let it cook for a few minutes on one side; when it has formed little bubbles and it looks dry, take it out onto a plate. Do not flip it.
- As soon as all the atayefs are cooked, fill them with some ashta (cream), a bit of cherry coulis, pinching on one end to form a spoon shape and place in a serving platter; serve right away or within one hour.
To make the ashta or cream: click here or substitute ricotta, sweetened with sugar to taste.
To make the cherry sauce:
- I used a can of sour cherry jam, some fresh cherries deseeded and a tablespoon of starch (corn or wheat); bring to a simmer and stir until the mixture is thickened, about 3 minutes; cool and serve.
- Substitute: red currant jam with some fresh or frozen cherries.
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