Levantine cuisine · Desserts & Sweets

Atayef (Ramadan Pancakes)

Yeasted pancakes cooked on one side only, filled with walnuts, fried golden brown, and dipped hot into cold sugar syrup.

Ingredients · for 6 servings

• 250g flour
• 50g fine semolina
• 1 tsp sugar
• 1 packet dry yeast (7g)
• 1/2 tsp baking powder
• 400ml lukewarm water
• 200g walnuts
• 2 tsp cinnamon
• 300g sugar for the syrup
• 1 tbsp lemon juice
• 1 tbsp orange blossom water
• 500ml frying oil

Instructions

1. Mix flour, semolina, sugar, dry yeast, and baking powder, stir in the lukewarm water until a thin batter forms, and let rise covered for 30 min. until the surface is bubbling.
2. Simmer the sugar for the syrup with 200ml water and the lemon juice for 8–10 min. until lightly thickened, stir in the orange blossom water, and let cool completely.
3. Finely chop the walnuts and mix with cinnamon and 2 tbsp of the syrup into a crumbly filling.
4. Heat a non-stick pan over medium heat with no fat and pour 2 tbsp of batter per pancake into 8cm rounds; cook on one side only for 2 min. until the top looks matte and full of little holes – do not flip.
5. Place 1 tsp of filling on the moist side, fold the pancakes into half-moons, and pinch the edges firmly shut so they stay sealed while frying.
6. Fry the atayef in oil heated to 170°C for 2–3 min. until golden brown, dip immediately into the cold syrup, and serve drained and lukewarm.