Atayef (Egyptian Pancakes): قطايف
Atayef, Qatayef, or Atayif—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 sugar-dusted memories.
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Ingredients
Simple Syrup
- 1 cup cup white sugar
- 1 cup cup water
- 3 Whole cloves
- 3 cardamom pods, bruised
- 1 stick cinnamon
- 1 teaspoon orange blossom or rose water
The Batter
- 1 ¼ cup warm water plus 2-4 tablespoons
- 1 cup all-purpose flour
- ¼ cup fine semolina flour
- 1 tablespoon granulated sugar
- ½ teaspoon instant yeast
- ½ teaspoon baking powder
- ¼ teaspoon teaspoon baking soda
- ¼ teaspoon orange blossom water or rose water, optional
- ¼ teaspoon mahlab
Fiilings Options
- ½ cup crushed nuts + 1 tablespoon sugar + 1/2 teaspoon cinnamon
- ½ cup clotted Cream
- ½ cup mozzarella or Akawi cheese
For Frying
- 1 cup vegetable oil
Instructions
- Prepare the syrup: Combine the white sugar and water in a saucepan over low heat. Stir the sugar until it is dissolved and bring the syrup to a gentle simmer. Add the cloves, cinnamon, and cardamom to the simmering syrup to impart their flavors. After 10 minutes of simmering time, turn off the heat and let the syrup come to room temperature.
- Make the batter: Combine the water, yeast, and dry ingredients and flavorings in a blender then blend until a smooth batter forms. Let it rest for 30 minutes before you start baking the Atayef on a stove top in a non stick pan or a cast iron griddle.
- Bake the Atayef: Pour the dough into a batter dispenser and drizzle over hot griddle with enough quantity to form a disk the size of a coffee cup saucer. Once you see the bubbles on the surface of atayef, lower the temperature .With an offset spatula, remove the Atayef once its face has dry bubbles and the back becomes golden. Cook only one side and keep the baked Atayef covered with a clean kitchen towel.
- Stuff the Atayef: Lay the filling of your choice in the middle of each pancake and pinch together the ends of the Atayef to form a half moon shape. In case of Atayef Asafiri, pinch the ends only in the middle to form a cone shape, dip them in crushed pistachios and serve them as is without frying.
- Fry the Atayef: In a frying pan, pour the oil into a frying pan, and heat it to 350–360°F (175–182°C). don't cram the frying pan with too many. Remove once they are golden brown. With a slotted spoon, transfer the fried Atayef to a metal rack discard the excess oil.
- Serve: Drizzle the Atayef with simple syrup.
- Store: Once you filled the Atayef with nuts, keep them in vacuum sealed ziplocks in the freezer for up to one month. Defrost completely before frying. Atayef Asafiri can't be frozen.
Nermine's Notes
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 (qatayef asafiri) → Make them smaller (about 3 inches).
- For folded, fried katayef → Keep them larger (about 4–5 inches).
- Use a batter dispenser for perfect round shaped Atayed.
5. Seal Properly Before Frying or Baking
- Pinch edges firmly to prevent them from opening while frying.