I wanted to share a recipe which has been a favorite of mine since I was a young child, it's called Atayif (pronounced; Ah-ta-yif or ga-ta-yif), it is usually served as a desert after Iftar (breaking fast on Ramadan) in middle eastern/muslim families. It's a pancake like desert, stuffed with sweet cheese or nuts, fried/baked and dipped into an orange blossom flavored simple syrup.
I hope that many of you enjoy this recipe as much as my family and I have.
Batter (approx 12 pancakes):
3 cups of flour
2 packets of quick rise instant yeast
1 tablespoon sugar
2 1/4 cups luke warm water
1 tsp orange blossom water or vanilla (optional)
Put flour into mixing bowl- Mix yeast and sugar in water and let sit for 5 minutes of until foam forms on top.
Make a hole in the flour and pour in the yeast water into it, add orange blossom water and mix batter until smooth. Cover with a damp cloth or towel and leave for 1 hour.
During this hour you should make the filling.
1/2 cup ricotta cheese or FRESH mozerella pearls
1 tblsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp orange blossom water
Mix ricotta with ingredients/ if using mozerella, finely chop mozerella and mix with remaining ingredients, or put it all in a food processor for a few seconds.
1/2 cup finely chopped pistachios, or walnuts OR a combonation of walnuts and pecans.
2 tblspns shredded coconut
1 tblspn sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp orange blossom water (optional)
Mix all ingredients and put to side.....
2 cups white sugar
1 cup of water
2 tsp lemon juice
1/2 tsp Orange blossom water
A sugar and water to sauce pan and stir, put on medium heat until bubbling. Turn off heat and add lemon juice and orange blossom water.
Now back to the batter...
Your batter should be ready now, it should rise (yes, even batter rises) it should be a little thick, give it a good mix (to deflate it) and add 1/2 cup water or milk, batter will be thin.
Heat up a skillet/griddle to medium heat or until water sprinkled on it dances around. Use an ice-cream scoop to keep your pancakes even.
First things first, try out a test pancake (just one). Add one scoop of batter to the skillet and turn pan to form a perfect circle (to even out batter). Cook until bubbles form on top of pancake (and bubbles should become dry or kind of dough-y) then remove to plate to cool down, back of pancake should be goldish brown. DO NOT FLIP PANCAKE!!!
Cook remaining batter... After cooling, the browned side of the pancake should be soft and the inside (bubbly side) sticky/dough-y.
Stuff center of pancakes on the sticky side, DO NOT OVER STUFF your pancake will crack! You will only need about 1 tsp and a half of stuffing. Fold pancake over (should look like half a moon) and press edges together with fingers or with a fork.
Turn stove up on high, put on a frying pan and fill about a quarter of the pan with canola or vegetable oil, heat until drop of water causes oil to pop (WARNING THIS IS VERY HOT AND VERY DANGEROUS!!! MAKE SURE THE KIDS ARE FAR AWAY FROM THE STOVE!!)
Do not over crowd the pan, for a large frying pan I like to do 4 pancakes at a time. Fry each side until Golden brown and crunchy, then drain from oil on paper towels, turn each side of pancakes in the simple syrup and put on serving dish, garnish with orange slices or ground up pistachio nuts. :)
on Jul. 31, 2012 at 1:19 AM