Atayef (or Katayef, Qatayef—however you spell it, it’s chef’s kiss delicious) is hands-down one of my fam’s fave Middle Eastern desserts. If you’re looking for easy Ramadan recipes or just some Arabic breakfast ideas that double as a dessert (because why not?!), you have to try these little stuffed pancakes.
Think Middle Eastern pancakes, but better—fluffy on the outside, filled with sweet cheese or nutty goodness on the inside, then either drizzled with syrup or fried ‘til golden and crispy. Whether you’re setting up your Ramadan Iftar table, planning a cozy Middle East breakfast, or just craving something sweet with tea, these delicious snacks recipes are perfect. My kids go feral over them, and honestly? I can’t blame ‘em.
Atayef is a classic Ramadan dish, but it’s way too good to save for once a year. So if you need quick recipes for snacks, a fun addition to your Iftar menu ideas, or just a reason to eat pancakes at night (no judgment), let’s get into this Atayef recipe that’s been passed down for generations!
What You’ll Need
The best part? You probably already have most of this stuff in your kitchen.
For the pancake batter:
- 1 cup all-purpose flour
- ½ cup fine semolina (adds a little chewiness)
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp instant yeast
- 1 ¼ cups warm water
- ½ tsp vanilla extract
For the fillings:
- Sweet cheese filling: Ricotta or akawi cheese (drained and slightly sweetened)
- Nutty filling: Crushed walnuts mixed with 2 tbsp sugar + ½ tsp cinnamon
- Pistachios for garnish (optional, but makes ‘em look fancy)
For the syrup:
- 1 cup sugar
- ½ cup water
- 1 tsp lemon juice
- ½ tsp rose water or orange blossom water (trust me, this is the magic touch!)
Step 1: Make the Batter
First things first—grab a mixing bowl and whisk together the flour, semolina, sugar, baking powder, and yeast. Now slowly add the warm water and vanilla while whisking. The goal is a smooth batter—kinda like pancake batter but slightly thinner.
Now, the hardest part (but so important!): let it rest for 15–20 minutes. This gives the yeast time to activate and make the batter all bubbly and airy. No bubbles = sad, flat atayef.
Step 2: Cook the Pancakes
Heat a non-stick pan over medium-low heat (low and slow is the way to go!). Lightly grease it, then pour little circles of batter—about the size of a mini pancake.
IMPORTANT: Only cook them on ONE side. Once you see bubbles forming on top and the edges look dry, take them off the heat. Set them on a kitchen towel and cover them so they don’t dry out.
If your pancakes aren’t bubbling, don’t panic! It just means the yeast needed more time, so let the batter sit a little longer.
Step 3: Fill ‘Em Up!
Now for the fun part—stuffing! Grab one pancake, place about a teaspoon of filling in the center, then fold it in half and pinch the edges real good to seal it shut.
- If you’re making the soft, syrupy version, pinch them fully closed.
- If you’re making the crispy, fried version, pinch only the bottom half, leaving the top slightly open.
Step 4: Fry or Serve Soft (Your Choice!)
- For soft Atayef: Just arrange them on a plate, drizzle warm syrup over the top, and sprinkle with crushed pistachios. That’s it!
- For crispy Atayef: Heat some oil in a pan and fry the filled atayef until golden brown and crispy. Then dunk them straight into warm syrup so they soak up all that sticky goodness.
Both ways are 10/10 delicious—just depends if you’re in the mood for something pillowy soft or satisfyingly crunchy.
Step 5: Serve & Watch Them Disappear
Pile them up on a plate, maybe add a little extra syrup (because why not?), and let the family dig in. In my house, these last about 5 minutes before my kids wipe the plate clean. I literally have to set some aside if I want one for myself.
Pro Tips From a Mom Who’s Made These Too Many Times:
- Bubbles are key! If your batter isn’t bubbling, let it rest longer.
- Cover the pancakes while cooking the rest so they don’t dry out.
- Use medium heat for frying. Too high and they burn, too low and they don’t crisp up.
- Make extra. Trust me, you’ll wish you had more.
FAQs About Atayef (Middle Eastern Filled Pancakes)
Can I make Atayef ahead of time?
Yes! You can make the batter ahead and store it in the fridge for up to 24 hours. The cooked pancakes can also be kept covered at room temp for a few hours before filling. If you’re frying them, fill and store in the fridge, then fry right before serving.
Can I freeze Atayef?
Yup! Cook the pancakes, let them cool, then layer them with parchment paper in an airtight container. Freeze for up to 2 months. When ready to use, just thaw, fill, and either serve soft or fry.
How do I know if my Atayef batter is ready?
It should be smooth, slightly thick, and bubbly after resting for 15–20 minutes. If your pancakes aren’t bubbling while cooking, the yeast might need more time to activate. Let the batter rest a bit longer!
Why do my Atayef crack when I fold them?
Dry pancakes = cracking pancakes. Make sure to cover them with a towel while cooking the rest so they stay soft and pliable. Also, don’t overcook them—they should be barely golden and still soft.
Atayef (Middle Eastern Stuffed Pancakes) Recipe
Atayef (Middle Eastern Stuffed Pancakes) Recipe
Ingredients
For the Atayef Batter:
- 1 cup all-purpose flour
- ½ cup fine semolina
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon instant yeast
- 1 ¼ cups warm water
- ½ teaspoon vanilla extract
For the Fillings:
- Sweet Cheese Filling: Ricotta or akawi cheese, lightly sweetened
- Nutty Filling: ½ cup crushed walnuts, 2 tablespoons sugar, ½ teaspoon cinnamon
- Optional: Nutella or ashta Middle Eastern cream
For the Syrup:
- 1 cup sugar
- ½ cup water
- 1 teaspoon lemon juice
- ½ teaspoon rose water or orange blossom water optional
Instructions
Make the Batter
- In a bowl, whisk together the flour, semolina, sugar, baking powder, and yeast.
- Slowly add warm water and vanilla, whisking until smooth.
- Let the batter rest for 15–20 minutes until bubbly.
Cook the Pancakes
- Heat a non-stick pan over medium-low heat.
- Pour small circles of batter, about two inches wide.
- Cook only on one side until bubbles form and the top is dry.
- Place on a towel and cover to keep them soft.
Fill the Atayef
- Add one teaspoon of filling in the center.
- Fold in half and pinch the edges to seal.
Choose Soft or Crispy
- Soft Atayef: Arrange on a plate, drizzle with syrup, and serve.
- Crispy Atayef: Fry in a little oil until golden, then dip in syrup.
Serve and Enjoy
- Sprinkle with crushed pistachios for extra flavor.
- Best served warm with mint tea.
Notes
And just like that, you’ve got the perfect Atayef recipe to add to your go-to list of Middle Eastern desserts! Whether you’re making these soft and syrupy or crispy and golden, they’re a must-have for any Ramadan Iftar table. I swear, my kids can inhale a whole plate before I even sit down!
Atayef isn’t just a pancake dessert—it’s a piece of tradition, a warm bite of nostalgia, and honestly, the best excuse to eat Middle Eastern pancakes for dessert and breakfast (because who says you can’t?). If you’re looking for easy Ramadan recipes that bring all the cozy vibes, this one’s a winner.
So whether you’re planning your Iftar menu ideas, looking for quick recipes for snacks, or just craving something sweet after a long fast, give this Qatayef recipe a try! Serve it with a cup of tea, maybe some mint raita recipe on the side, and enjoy every bite. Let me know if your fam loves them as much as mine does—because I know they will!
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