Sunday, July 20, 2014


Some context about this dessert :-
Stuffed pancakes are a favorite all over the Middle East. There are about twenty ways to say and spell `ataif (qataif/`atayef/qatayef…) and about fifty ways to prepare them. They can be large or small, open or closed, baked or fried, filled with cream, nuts or cheese

Sedap manisan ini yang merupakn favourite dikalangan masyarakat timur tengah. Rasa macam apam balik diletakkan inti cheese dan kacangadan dimakan bersama air gula


Ingredients for ataief:
·         1 cup all purpose flour
·         1/2 cup semolina
·         1 teaspoon baking powder
·         Pinch of salt
·         1/2 teaspoon dry yeast
·         1 tablespoon sugar
·         1 1/2 cup water (may need less or more depending on flour used)

1.       In a bowl mix all the dry ingredients and whisk.
2.       Pour the warm water gradually while whisking. The mixture should have the consistency of pancake batter that can easily be poured.
3.       Cover the bowl with wet cloth, and leave the batter to rise for an hour.
4.       Heat a nonstick pan, pour around three tablespoons of the batter in the pan. Just like how you make pancakes just make them bit smaller.
5.       Turn heat to medium. Bubbles will appear on the surface of the ataief, continue cooking until the surface is dry. Do not flip it.
Remove the ataief from the pan and put them to cool on kitchen paper or towel.

Ingredients for the filling:
·         1 cup crushed almonds (You can add pistachio and raisins if you wish)
·         1 tablespoon sugar
·         1/2 teaspoon cinnamon
·         Mix all ingredients together. Set aside.

Ingredients for the syrup:
·         2 cups sugar
·         1 1/2 cup water
·         2 drops vanilla (Authentic recipe calls for rose water, who is not my best friend)

1.       Add sugar and water in a pan and let them boil until you get a consistency bit thicker than maple syrup, or thinner than honey.
2.       Add the vanilla and turn off the heat.
3.       Making the Ataief:
4.       Put one teaspoon of the filling in the middle of the ataief, then close the ataief pressing the edges together, making sure it’s sealed properly.
5.       In a deep frying pan, add enough oil, to cover the ataief. When the oil is hot, drop the ataief and fry, just until golden brown.
6.       Remove the ataief form oil and drop them immediately in the cold syrup.
7.       If you want to bake them, preheat oven to 350F/180C.
8.       Grease the baking pan, and brush each ataief with melted butter or oil.
9.       Bake until golden brown, then drop in the syrup.
10.   Keep in the syrup for thirty seconds then remove and plate.
11.   Garnish with crushed pistachio or almond.

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