Atayef are delicate, spongy pancakes that have been gracing Middle Eastern tables for centuries, particularly during the holy month of Ramadan. These small, round treats are unlike any pancake you’ve ever tasted – they’re cooked on only one side, creating a smooth golden bottom and a bubbly, porous top that’s perfect for holding sweet fillings. Traditionally stuffed with creamy cheese, chopped nuts, or sweet semolina, then either fried until crispy or baked until warm, Atayef represent the perfect balance of comfort and celebration. This recipe makes about 20 small pancakes, serving 6-8 people, and takes roughly 45 minutes from start to finish, including the crucial resting time that gives these pancakes their signature texture.
Ingredients for the Pancake Batter
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 1/4 cups warm water
- 1/2 teaspoon baking powder
- 1 tablespoon semolina flour (optional, for extra texture)
Filling Options
For cheese filling: 2 cups ricotta cheese mixed with 2 tablespoons powdered sugar and 1 teaspoon orange blossom water
For nut filling: 1 1/2 cups mixed walnuts and pistachios, finely chopped, with 2 tablespoons sugar and 1/2 teaspoon cinnamon
For cream filling: 2 cups thick whipped cream or clotted cream with 2 tablespoons honey
Creating the Perfect Batter
Start by dissolving the yeast and sugar in half a cup of warm water. The water should feel comfortably warm to your finger, not hot, as excessive heat will kill the yeast. Let this mixture sit for about 5-10 minutes until it becomes frothy and bubbly, which tells you the yeast is active and ready to work.
In a large mixing bowl, whisk together the flour, salt, baking powder, and semolina if you’re using it. Make a well in the center and pour in the yeast mixture along with the remaining warm water. Using a whisk, gradually combine the wet and dry ingredients until you have a smooth batter with no lumps.
The batter should have the consistency of thick cream – not as thick as pancake batter, but not as thin as crepe batter. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 30 minutes. During this time, the batter will become bubbly and slightly thicker as the yeast works its magic.
Cooking the Atayef
Heat a non-stick pan or griddle over medium-low heat. You don’t need any oil or butter – the pan should be completely dry. This is crucial because Atayef are traditionally cooked without any fat, which allows them to develop their characteristic texture.
Using a ladle or large spoon, pour small circles of batter onto the hot pan, making them about 3-4 inches in diameter. You should be able to fit 3-4 pancakes in the pan at once, depending on its size. The key here is to cook them only on one side – never flip them.
Watch for the bubbles to form on the surface and the edges to look set, which usually takes 2-3 minutes. The bottom should be golden brown, while the top remains pale with those distinctive bubble holes. Once the surface looks dry and no longer shiny, they’re ready to remove.
Preparing Your Fillings
While your pancakes cool slightly, prepare your chosen filling. For the cheese filling, mix the ricotta with powdered sugar and orange blossom water until smooth and creamy. The mixture should hold together but not be too stiff.
If making the nut filling, combine your chopped nuts with sugar and cinnamon. Make sure the nuts are chopped fine enough to stay inside the pancake but still provide some texture. For the cream filling, simply ensure your cream is thick enough to not leak out of the pancakes.
Assembling and Sealing
Take each cooled Atayef and place about a tablespoon of filling on the smooth side of the pancake. The bubbly side should face outward. Fold the pancake in half to create a half-moon shape, bringing the edges together carefully.
To seal the edges, pinch them firmly together, starting from one end and working your way to the other. Make sure the seal is complete, or your filling will leak out during the final cooking step. Some people like to twist the edges slightly to create a decorative rope effect.
The Final Cooking Step
For crispy Atayef, heat about 2 inches of oil in a deep pan to 350 degrees Fahrenheit. Carefully fry the stuffed pancakes for 2-3 minutes on each side until they turn golden brown and crispy. Remove and drain on paper towels.
For a lighter version, brush the assembled Atayef with melted butter and bake them at 375 degrees Fahrenheit for 10-12 minutes until they’re heated through and slightly golden.
Serving and Presentation
Serve Atayef immediately while they’re warm, drizzled with simple syrup or honey. The contrast between the crispy or tender exterior and the creamy filling inside is what makes this dessert so special. Some families dust them with powdered sugar or chopped pistachios for extra elegance.
Traditional Syrup
For an authentic touch, prepare a simple syrup by boiling 1 cup sugar with 1/2 cup water and a splash of lemon juice until slightly thickened. Add a few drops of orange blossom water or rose water at the end for that traditional Middle Eastern flavor.
This recipe yields about 20 Atayef, perfect for sharing during special occasions or family gatherings. They’re best enjoyed fresh, though the unfilled pancakes can be stored and filled later the same day.
