Atayef
🕐: 30 min
🎛️: 10 min
🍽️: 8
Ingredients
- 1½ cups all-purpose flour
- 2 tsp. baking powder
- 2 tb. white granulated sugar
- 1½ cups water Room Temp.
- 2 cups whole milk ricotta cheese
- ¼ cup crushed pistachios
- rose water simple syrup (attar) For serving
Instructions
Step 1
In a large bowl, combine all the dry ingredients (flour, baking powder, and sugar) together.Add the water to the combined dry ingredients and mix well. The mixture should be similar to a runnier pancake batter. Set aside to rest for 15 minutes.
Step 2
Heat up a non-stick skillet on medium-low heat. Drop 1-2 tablespoons of batter and spread lightly using the bottom of your spoon or ladle.
Step 3
The Atayef will begin to bubble. Once there are no more shiny (raw batter) areas, remove the pancake using a spatula and place on a light kitchen towel or paper towels. This will take 1-2 minutes. The bottom of the Atayef should be a light brown color.
Step 4
To prepare the filling, add the ricotta to a small bowl and mix together. Add a tablespoon of the rose-water simple syrup to the filling to give it a wonderful rose water aroma.
Step 5
Once the Atayef pancakes have fully cooled, place about 1 tablespoon of filling on the pancake. Pinch the sides together to close it ¾ of the way.
Step 6
Dip the open section of the stuffed Atayef into the crushed pistachios. Serve with Attar (Rose-water syrup) or as is.