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Chef Sami Tamimi shares his recipe for Atayef Pancakes
Years of Culture
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Some sweet dishes are traditionally prepared as part of Arab celebration of both Eid Al Fiter, Eid Al Adha. Dishes like Qatayef, Ma'amoul and Awamat or luqmat al qadi, are enjoyed and celebrated all over the Middle East. Today I choose Atayef or qatayef asafiri قطايفعصافيري
These little pancakes are shaped as mini cones and filled with cream and nuts. They are easy to make and quite impressive to look at. Delicious delicious delicious!!!!
The traditional Atayef are stuffed Middle Eastern and North African pancakes with lots of varieties and fillings. Classic Atayef are stuffed, fried, and then drenched in sugar syrup.
Atayef Asafiri are only stuffed with creamy ashta, dipped in crushed nuts and drizzled with honey or syrup. I stuffed them with ricotta here.
1½ cups all-purpose flour
2 tsp baking powder
2 tbls sugar
1½ cups water
2 cups Ricotta cheese
¼ cup whipping cream
¼ cup crushed pistachios
2 cups sugar
1 cup water
1 tbls lemon juice
1 tbls orange blossom water
1 tbls rose water
Start by placing all the dry ingredients in a bowl and whisking together to combine. Add the water and mix well or until you have a slightly runny pancake. Cover and set aside to rest for 15 minutes.
Heat flat non-stick pan medium-low heat. Drop 1 tablespoon of batter and spread lightly using the bottom of your spoon or ladle.
The Atayef will begin to bubble. Once there is no runny areas, remove the pancake using a spatula and place on a light kitchen towel. The Atayef should cook for 1-2 minutes.
To prepare the filling, place the ricotta and 1 tablespoon of cream to a small bowl and mix well to combine. Mix in 1-2 tablespoons of the cooled syrup.
Once the Atayef have cooled, place about 1 tablespoon of filling on the pancake and pinch the sides together to close it three quarters of the way.
Dip the open area into the crushed pistachios and drizzle with some of the syrup and serve the rest on the side.
Combing the sugar, lemon juice and water in a small saucepan. Bring to boil and simmer on a low heat 10 minutes. Add the orange blossom and rose water and let it bubble again, then take off the heat. Once the syrup has cooled, pour into a jar and set aside.
About Sami Tamimi:
Sami Tamimi is a celebrated British-Palestinian chef, author, restaurateur and food consultant based in London. Tamimi has built an impressive and illustrious career, including well-known creative and business collaborations with Yotam Ottolenghi. He is known for a vibrant and bold cooking style, with modern recipes influenced by his homeland.