Teresa's Recipes
Ataif
Ataif is a delightful Middle Eastern dessert that brings the warmth of tradition to your table. These delicate, fluffy pancakes are filled with a luscious blend of crushed nuts, often flavored with fragrant rose water, and generously soaked in a sweet syrup. Traditionally enjoyed during Ramadan and festive occasions, Ataif embodies the spirit of sharing and celebration, making it a beloved treat for family and friends alike. The contrast between the soft pancake and the crunchy nut filling creates a heavenly experience that will leave your taste buds craving more.
Ingredients
- 1 cup All-purpose flour
- 1/4 cup Semolina
- 1 teaspoon Instant yeast
- 2 tablespoons Granulated sugar
- 1 cup, warm Milk
- 1/2 cup, warm Water
- 1 tablespoon Rose water
- for greasing the pan Vegetable oil
- 1/2 cup Chopped walnuts
- 1/2 cup Chopped pistachios
- 1 cup Sugar syrup
- 1/2 teaspoon (optional) Cinnamon
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 220
- Fat: 9g
- Carbs: 34g
- Protein: 4g
- Sodium: 50mg
- Sugar: 12g
Instructions
- In a mixing bowl, combine the all-purpose flour, semolina, instant yeast, and sugar.
- Gradually add the warm milk, warm water, and rose water while whisking until you have a smooth batter.
- Cover the bowl with a clean towel and let the batter rest for 30 minutes to allow the yeast to activate and the flavors to meld.
- In a separate bowl, mix the chopped walnuts and pistachios together. If desired, add a pinch of cinnamon for an extra layer of flavor.
- Heat a non-stick pan over medium heat and lightly grease it with vegetable oil.
- Pour a small amount of batter onto the pan to form small pancakes, about 3 inches in diameter.
- Cook the pancake until bubbles form on the surface, then flip it over and cook for another minute until lightly golden.
- Remove the pancake from the pan and place it on a plate. Repeat the process with the remaining batter.
- Once all the pancakes are cooked, place a spoonful of the nut mixture in the center of each pancake.
- Fold the pancake in half to form a half-moon shape and press the edges to seal tightly.
- In a separate saucepan, heat the prepared sugar syrup until warm.
- Dip each filled pancake into the warm sugar syrup for a few seconds, ensuring they are well-coated.
- Transfer to a serving plate and serve warm, drizzling with additional sugar syrup if desired.
Tips
- For a twist, try adding different nuts like almonds or hazelnuts, or even dried fruits like raisins or figs.
- Serve with a side of whipped cream or yogurt for a refreshing contrast.
- These can be made ahead of time; simply warm them up in the oven before serving.