Atayef - Stuffed With Nuts and Cheese

Atayef, a cherished Middle Eastern dessert, unveils a delightful blend of flavors, textures, and cultural heritage. When filled with a sumptuous mixture of nuts and cheese, these stuffed pancakes become a symbol of indulgence in the Levantine cuisine.

History of Atayef Stuffed with Nuts and Cheese:
Originating from the Levant region, Atayef has been a staple during Ramadan and festive occasions for generations. Its evolution from simple pancakes to being stuffed with various fillings, including nuts and cheese, showcases the richness of Middle Eastern culinary traditions.

Ingredients for Atayef Stuffed with Nuts and Cheese:
*Atayef pancakes (Arab-style mini pancakes)
*Mixed nuts (such as walnuts, pistachios, almonds)
*A creamy cheese like Akkawi or ricotta
*Sugar and orange blossom water (for syrup)

How to Make Atayef Stuffed with Nuts and Cheese:
1.Begin by preparing the Atayef pancakes, which are essentially small, half-cooked pancakes folded into a crescent shape.
2.Mix together finely chopped nuts with cheese, sugar, and a hint of orange blossom water to create a luscious filling.
3.Spoon the nut and cheese mixture into the center of each Atayef pancake and fold them over, sealing the edges.
4.Lightly fry or bake the stuffed Atayef until golden and crisp.
5.Drizzle the prepared syrup made from sugar and orange blossom water over the warm Atayef before serving.

Different Ways to Make Atayef Stuffed with Nuts and Cheese:
Variations in Atayef recipes include alterations in the filling, such as adding cinnamon or cardamom for an aromatic touch, or substituting the nuts with dates for a sweeter filling. Some prefer deep-frying the stuffed Atayef for a crispier texture, while others opt for baking for a lighter version.

More Lebanese Recipes You'll Love
Spicy Potatoes (Batata Harra)
Garlic Sauce (Whipped Toum)
Hashweh
Stuffed Cabbage Rolls

The best method to make Atayef stuffed with nuts and cheese often reflects individual preferences and regional influences. Whether honoring traditional recipes or infusing personal twists, these delightful treats serve as a testament to the artistry and sweetness found in Middle Eastern desserts.

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Atayef - Stuffed With Nuts and Cheese



Qatayef is a Middle Eastern dessert served during the month of Ramadan. It's made of pancakes stuffed with nuts or cream, fried and then soaked in syrup.

Prep: 30 mins

Cook: 15 mins

Serves: 25 Qatayef

Ingredients

For The Simple Syrup:
2 cups (400 grams) granulated sugar
1 ½ cups (360 ml) water
2 teaspoons fresh lemon juice
½ teaspoon rose or blossom extract

For The Atayef Pancakes:
1 cup (120 grams) all-purpose flour
½ cup (90 grams) fine semolina
2 tablespoons granulated sugar
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon instant yeast
1 cup (240 ml) water
½ cup (120 ml) whole milk or 2% / semi skimmed
2 teaspoon pure vanilla extract
Vegetable oil for frying or baking

Walnut Filling:
1 ½ cups (170 grams) walnuts roughly chopped
1 teaspoon ground cinnamon

Cheese Filling:
1 ½ cups cheese Akkawi cheese or strained ricotta cheese
1 teaspoon ground cinnamon

Instructions

To Make The Simple Syrup:
1.In a small saucepan, combine sugar with water then take it to the stove and place it on medium heat. Bring the mixture to a boil while mixing occasionally then lower the heat and simmer for 5 minutes without stirring.
2.Add lemon juice, give the mixture a quick stir, and continue to simmer for 2 more minutes.
3.Remove from heat, and stir in the rose or blossom extract. Allow to cool completely before using.

To Make The Atayef:
1.In a medium-sized bowl, combine the dry ingredients (flour, semolina, sugar, and salt) and set aside.
2.In a separate bowl, whisk together the wet ingredients (water, milk, and vanilla extract). Then add the dry ingredients to the wet ingredients and give everything a good whisk until well combined. A few lumps in the mixture is ok.
3.Cover with a towel, and allow the batter to rest in a warm place for 20-30 minutes.
4.Heat a non-stick pan or a griddle over medium-high heat, then pour the batter from a jug or using a spoon to create little circles (for small Atayef pour 1 tablespoon of batter, for medium-sized ones do 2 tablespoons, and ¼ cup for the large ones).
5.As the Atayef cook, lots of bubbles will appear. Keep cooking (do not flip) until these bubbles dry out (about 2 minutes). If no bubbles are appearing, you might need to add a little bit of more water as your batter is probably too thick.
6.When the bubbles dry out completely and the surface is no longer shiny, it means that the atayef are done. Remove immediately, and repeat the process until you finish up the batter.
7.Transfer the atayef to a tea towel and cover very well so that they don't dry out (otherwise they will start breaking when you try to fold/seal them).

To Stuff And Fry Atayef:
1.In a medium-sized bowl, combine the chopped walnuts with ground cinnamon. In a separate bowl, combine the cheese with ground cinnamon.
2.Fill half of the atayef with the walnut mixture, and the rest with the cheese mixture by adding the mixture to the center of each pancake then folding it in half and pinching the edges together. make sure that all of the atayef are completely sealed.
3.To deep fry the Atayef: In a deep pan or a saucepan, fill about 1 inch of vegetable oil and heat it to 350°F/180°C. Drop the Atayef parcels in hot oil, and cook for about 2-3 minutes flipping halfway through. You want both sides of the atayef to be crispy (rather than soft), and to be golden in color.
4.To bake the Atayef: Preheat the oven to 350°F/180°C. Arrange the stuffed Atayef on a cookie sheet, and brush with vegetable oil. Bake for 10-15 minutes or until crispy and golden brown.
5.Remove the cooked atayef from hot oil or from the oven. If deep fried, drain on a sheet fitted with a wire rack for a couple of minutes.
6.While the Atayef are still hot, drop them in cold simple syrup to coat for a few seconds then plate and serve. Or drizzle the simple syrup all over the Atayef and serve.

Notes

*For dairy-free Atayef omit the milk and add water instead.
*You want your batter to be pourable if you put it in a jug, so use your best judgment and see if you need to dilute it with water.
*You can freeze stuffed Atayef in a freezer bag for up to 3 months.
*Nutritional values are a rough estimate per 1 pancake without any fillings or simple syrup.

Nutrition

Serving: 1 unstuffed pancake, Calories: 31 kcal, Carbohydrates: 6g, Sodium: 2 mg, Potassium: 31mg, Sugar: 1g, Vitamin A: 5IU, Calcium: 13mg, Iron: 0.3mg



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