Atayef, Qatayef, or Katayif—no matter how you pronounce it, these delicate stuffed pancakes are the crown jewel of Ramadan nights in Egypt. Crispy or soft, filled with nuts, cream, or sweet cheese, they bring families together over laughter and sweet memories.

This recipe may contain affiliate links. Please check our Disclosure policy.

When I moved to the US, it was hard to imagine celebrating Ramadan without Atayef. So, I set out to learn how to make them from scratch, something that’s quite uncommon in the Middle East, where Atayef are readily available in local markets during Ramadan.

Born and raised in Egypt, I have the fondest memories of Ramadan. Despite being Egyptian-Christian, my family and I always embraced Ramadan with immense joy and anticipation.

In many ways, Ramadan brings out the best of Middle Eastern culture: the warmth, compassion, hearty recipes, and the generous exchange of food among friends and neighbors.

Back in Egypt, we would buy them plain and then fill them with a variety of delicious fillings. In this post, I’m sharing a foolproof recipe, along with some of my favorite fillings.

The loveliest surprise came two years ago when the talented Palestinian writer Reem Kassis crafted a wonderful piece about Atayef  in the food section of New York Times magazine by the talented Palestinian Author Reem Kassis. I adapted her recipe and has been my

Ingredients of Atayef Batter

  Atayef is made if a batter, fillings and simple syrup to soak in. All three require simple pantry ingredients such as: For the Batter 

• Flour
• Fine semolina
• Sugar
• Yeast
• Baking powder
• Baking soda
• Vinegar

For the Fillings

• Nuts
• Ashta
• Akawi or mozzarella cheese

For the Simple Syrup 

• Water
• Sugar
• Lemon Juice
• Orange Peel (optional)
• Cloves, cardamom, cinnamon (optional)

Possible Variations and substitutions of Atayef

The most common Egyptian “Atayef” (according to the Egyptian dialect) is the one that is deep fried and filled with an assortment of nuts and then doused in simple syrup. However there are more progressive versions across the Middle East:  Cheese Filled Atayef:  The Levant is know for deep fried and Akawi cheese-filled qatayef and soaked in simple syrup. Atayef Asafiri: Smaller qatayef filled with clotted cream, dipped in pulverized pistachios, and drizzled with simple syrup.

Savory Atayef: Growing up in Egypt, my mom and grandma concocted a savory one filled with feta cheese and black olives and then deep fried, resulting in a sensational savory treat. Mahlab: The levantine countries tend to add Mahlab to the batter, which is a powder made from the seeds of the St. Lucy’s cherry. The taste of “mahlab” is an exotic cross between roses, almond. A pinch of Mahlab goes a long way, so less is more. Vanilla: Vanilla is probably the most classic and safe flavoring. Although the batter does’t contain any eggs, vanilla still takes it up a notch. Spices: While simple syrup is by definition as simple as water and sugar mixed together over low heat to simmer, I like to infuse mine with an assortment of warm spices such as cardamom, cloves, and cinnamon, as their notes add depth to the syrup that complements the overall taste of the Qatayef. Orange Juice & Zest: Adding the zest of an orange to the batter or mixing its  juice or its rind into the simple syrup lends a citrus note to the sweet Ramadani treat, and cuts through the creaminess of the Ashta (clotted cream) filling and enlivens the overall taste.

Orange Blossom & Rose Water: Rose water or/and Orange Blossom are classic middle Eastern flavorings, that are either used in the batter and/or the simple syrup. They both add a delicate floral note to the sweet treat.

Tips to Make the Best Atayef 

Making the best, fluffiest Atayef (Middle Eastern stuffed pancakes) requires the right technique and ingredients. Here are some expert tips:

1. Perfect the Batter Consistency

• The batter should be smooth, lump-free, and slightly runnier than pancake batter. It should flow easily but not be watery.
• Rest the batter for at least 30 minutes to allow the gluten to relax and bubbles to form, ensuring fluffy pancakes.

2. Use the Right Ingredients & Ratios

• Warm water/milk: Helps activate the yeast properly.
• Yeast & baking powder: The combination gives the batter a good rise.
• A pinch of sugar: Helps yeast activation and adds slight sweetness.

3. Cook on One Side Only

• Cook over medium-low heat on a nonstick pan—never flip them!
• Once bubbles form on the surface and dry out, remove them immediately. If bubbles don’t appear, the batter is too thick.
• Cover cooked katayef with a clean towel to keep them soft and pliable for easy sealing.

4. Choose the Right Thickness

• For stuffed, crispy atayef (atayef asafiri) → Make them smaller (about 3 inches).
• For folded, fried atayef → Keep them larger (about 4–5 inches).

5. Seal Properly Before Frying or Baking

• Pinch edges firmly to prevent them from opening while frying.
• Lightly wet your fingers with water if needed for a better seal.

6. Frying for the Perfect Crunch

• Use hot oil (350°F/175°C) for quick frying to avoid greasy atayef.
• Drain on a wire rack (not paper towels) to maintain crispiness.

Frequently Asked Questions

1. What is Atayef?

Atayef are small, yeasted pancakes made from a simple batter, cooked on one side, then stuffed with various sweet fillings and either fried or served fresh with syrup.

2. Why didn’t my Atayef develop bubbles?

This usually happens because:

• The batter is too thick—try adding a little more water or milk.
• The yeast is inactive—make sure it’s fresh and properly activated.
• The pan is too hot—a lower heat helps bubbles form gradually.

3. Why did my Atayef turn out too dry or hard?

• Overcooking them—remove them as soon as they dry on top.
• Not covering them with a towel after cooking.
• Using too much flour in the batter, making it dense.

4. Can I make Atayef without yeast?

Yes! You can use just baking powder and activate it with some vinegar. 

5. How do I keep Atayef soft before filling them?

Stack them in a plate and cover them with a kitchen towel to prevent drying out.

6. Can I prepare Atayef in advance?

Yes! You can:

• Refrigerate cooked Atayef (unfilled) for 2–3 days.
• Freeze them (unfilled) for up to a month. Just thaw before filling and frying/baking.

7. What are the best fillings for Atayef?

• Classic nuts: Walnuts (or assortment of nuts) cinnamon, and sugar.
• Cream (Ashta): A thick, rich clotted cream.
• Akawi or mozzarella Cheese: Soft, unsalted white cheese.
• Chocolate & Nutella: A modern twist!
• Dubai Chocolate

8. Should Atayef be fried, air fried  or baked?

• Fried Atayef are crispy and golden brown.
• Air Fryed Atayef: Less crispy that the one fried.
• Baked Atayef are healthier but slightly less crunchy—brush with butter or oil before baking.

9. How do I prevent Atayef from opening while frying?

• Pinch the edges firmly to seal well.
• Use a little water on your fingertips to help seal them better.

10. How do I serve Atayef Asafiri (unfried Atayef)?

• Stuff with ashta (clotted cream) and top with chopped pistachios and honey or sugar syrup.

More Ramadani Desserts 

• Pumpkin-Sweet Bechamel Dessert (Egyptian A’r Asali)
• Balah Al Sham 
• Basbousa Bel Ashta 
• Zalabia 
• Easy Bouza Ice Cream 

Join My Foodie Community

Chez Nermine blog is your source of authentic, wholesome, and no-fail Egyptian recipes. To receive our weekly recipe, subscribe for free to my blog Chez Nermine. For fun tutorial food videos, follow IG @cheznermine & Facebook page: Chez Nermine Page.

---