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    Home » Recipes » Dessert

    Atayef Middle Eastern Stuffed Pancakes

    By Samara・Published: Nov 24, 2020・Updated: Jun 25, 2023・Post may have affiliate links.

    Jump to Recipe Print Recipe

    Atayef, or qatayef, are Middle Eastern pancakes that are deep-fried until golden brown and drizzled with simple syrup.

    atayef stuffed Middle Eastern pancakes

    Atayef is one of the most common desserts in Egypt during Ramadan, and it's absolutely delicious!

    This atayef recipe can be stuffed with all sorts of things like crushed walnuts, cheese, or ashta (cream). This recipe covers making these stuffed pancakes with walnuts or shredded cheese- you pick!

    What I Love About This Recipe

    I remember being so excited about Ramadan as a kid because it always meant crispy, fresh, deep-fried stuffed pancakes called qatayef (atayef). And when I learned how to make them, they stopped being a Ramadan dessert because they're my go-to whenever I have special guests.

    Atayef is always a crowd-pleaser. There's something so satisfying about the crispy deep-fried pancake drizzled with sweet syrup and stuffed with a salty melted cheese filling or the crunchy cinnamon walnut filling.

    Ingredient Notes

    • Semolina: You can use either coarse or fine semolina for this recipe, but it's one of the key ingredients.
    • Flour: All-purpose flour is the best option, but I've also used wholewheat flour before and got the same results. Stay away from coarser flours like wholemeal and cornmeal, though.
    • Sugar: You'll need a little bit of white sugar for the qatayef batter itself, some for the walnut stuffing, and some more for the simple syrup. I like to keep the simple syrup on the side instead of soaking the qatayef in it after frying. This way each person can decide how sweet they prefer theirs.
    • Yeast: This recipe only needs about a teaspoon of instant yeast. It's what makes the atayef dough soft and moist.
    • Baking Powder: This ingredient helps the dough puff up a little bit while cooking.
    • Rosewater: This part is optional. I like to add 2-3 tablespoons of rosewater to my atayef batter because I think it gives it a special flowery aftertaste. If you don't like rosewater, you can just skip it.
    • Orange Blossom Water: The secret ingredient to Arab simple syrup. A tablespoon goes a long way and will leave your syrup tasting fresh.
    • Lemon Juice: Always use fresh lemon juice, and not the fake-tasting store-bought kind. It will help thicken your syrup and intensify the flavor.
    • Walnuts: One of the stuffing options in this recipe is cinnamon walnuts. You'll need to crush them with sugar and cinnamon to make sure they're fully coated.
    • Cheese: Traditionally, you'd want to use Nabulsi or Akkawi cheese. But since both are really hard to find here in Cairo, I use the slightly saltier shelal cheese. You can also use fresh mozzarella.
    • Oil: Use your favorite frying oil.

    Refer to the recipe card at the bottom of the post for exact quantities.

    How to Make Atayef

    add the dry ingredients to a bowl.

    Mix the dry ingredients together in a large bowl.

    mixing the pancake batter

    Then add the wet ingredients (warm water and rose water). Mix until you get a slightly runnier consistency than pancake batter (you might need slightly more water). Cover the pancake batter with a towel to rest for an hour.

    simple syrup with orange blossom.

    Prepare the simple syrup by mixing all the ingredients in a medium saucepan. Bring it to a boil while mixing it frequently until it thickens. Set the thick sugar syrup aside to cool.

    frying the Middle Eastern pancake until bubbles form.

    After your atayef batter has rested, heat a non-stick pan to medium heat. Scoop the batter using a measuring cup (¼ cup) or ice cream scoop. Do not flip the pancake! Remove once small bubbles have formed.

    keeping atayef moist by covering it with a towel.

    Once the batter has bubbled and changed in color slightly, take the pancake off the stove and cover it with a towel. Keep the bubbly side up and drape a tea towel over the pancakes so they don't dry out. Repeat until the batter is finished.

    mashing the nuts in a bowl.

    Mix the ingredients together to make the walnut stuffing. Chop or crush the walnut filling until you get a rough mixture.

    add crushed walnuts to the pancake.

    Scoop about one heaping teaspoon onto one half of the pancake.

    add shredded cheese to the Middle Eastern pancake.

    Do the same if you're filling them with cheese. 

    fold the pancake into a half moon shape and crimp the edges closed.

    Fold over the pancake and pinch the sides together firmly with your fingers.

    Atayef stuffed pancakes on a plate.

    Put the stuffed pancakes on a plate.

    Heat the oil in a deep frying pan, and test it by dropping a tiny piece of dough into it. If it starts bubbling, the oil is hot enough. 

    stuffed pancakes getting fried in oil

    Drop the filled atayef in the oil, being careful not to overcrowd the pan. Fry until golden, then remove from the oil with a slotted spatula to a plate lined with paper towels.

    close up view of atayef Middle Eastern stuffed pancakes

    Drizzle the aromatic simple sugar syrup on top. Serve immediately.

    Tips and Tricks

    • Prepare the syrup ahead of time. The syrup in this recipe is the same simple syrup I use for my basbousa, as well as almost any Middle Eastern dessert. The best time to prepare the syrup is while the batter is resting, this way you'll be time-efficient, and you'll give the syrup enough time to cool and thicken before you pour it onto your qatayef.
    • Let the batter rest. Since the batter has both yeast and semolina in it, you're going to have to be patient and let it rest for at least 45 minutes, but preferably around an hour. This gives time for the yeast to activate, which gives qatayef their signature bubbly texture, and for the semolina to absorb liquid and soften.
    • Use a measuring cup or ice cream scoop to pour the batter. To get perfectly-sized atayef every time, I use a ¼ cup measuring cup to pour the silky atayef pancake batter onto the nonstick pan. This will also help get perfectly round pancakes that will fold easily.
    • Cover cooked pancakes with a towel. This makes sure your qatayef pancakes don't dry out and stay soft and flexible for when you stuff them.
    • Don't stack cooked pancakes. Since these pancakes are only cooked on one side, they tend to be very delicate. Place them side by side or slightly overlapping to prevent them from sticking to each other.
    sprinkles atayef with sugar syrup and crushed pistachios.

    Variations and Substitutions

    • Stuff these deep-fried pancakes with a variety of cheese: nabulsi, akkawi cheese, mozzarella, shelal, ricotta, or plain white cheese.
    • It's also common to fill atayef with homemade ashta cream which is what's more common in Egypt. Ashta is the same as clotted cream.

    Equipment

    • Non-stick skillet or pan
    • Deep pan or pot for frying
    • Spatula

    Storage

    Make a double batch of atayef and store one in the freezer. Cook, stuff, and fold the pancakes, then place them in a freezer bag or airtight container. Then, defrost and deep fry them before serving. They'll store well for up to 2 months in the freezer.

    FAQs

    Can you freeze atayef?

    Yes, atayef can be frozen for up to 2 months in the freezer. Freeze the stuffed pancakes unfried. When ready to make, thaw the stuffed pancakes and deep fry.

    What is atayef?

    Atayef is a stuffed pancake that is deep-fried and then drizzled with a sugary simple syrup. It's a common dessert for the month of Ramadan

    Middle Eastern Desserts

    • sfouf turmeric cake
      Sfouf Turmeric Cake
    • Lebanese namoura
      Namoura Syrup-Soaked Semolina Cake
    • aish al saraya on a plate
      Aish El Saraya - Ashta With Sweetened Bread
    • tahini halva cute on a plate
      Pistachio Tahini Halva

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    📋 Recipe

    atayef stuffed pancakes recipe

    Atayef Middle Eastern Stuffed Pancakes

    Author: Samara
    Course: Dessert
    Cuisine: Middle Eastern
    Prep: 1 hour hr 30 minutes mins
    Cook: 20 minutes mins
    Total: 2 hours hrs
    5 from 8 votes
    Print Pin Rate Email
    Servings 20
    Atayef, or qatayef, are crispy, sweet, Middle Eastern pancakes stuffed with cheese, nuts, or cream. They are a popular dessert during the month of Ramadan.

    Ingredients
     
    US Customary - Metric

    Qatayef Pancake Batter

    • 1 ½ cup all-purpose flour
    • ½ cup semolina
    • 2 cups warm water
    • 2 tablespoon sugar
    • 1 teaspoon instant yeast
    • 1 teaspoon baking powder
    • 1-2 tablespoon rosewater optional
    • ¼ teaspoon salt

    Nut Stuffing

    • ½ cup crushed walnuts
    • 2 tablespoon sugar
    • 1 ½ teaspoon cinnamon

    Cheese Stuffing

    • ¾ cup nabulsi akkawi, shelal, or mozzarella cheese

    Sugar Simple Syrup

    • ⅔ cup sugar
    • ⅔ cup water
    • 1 tablespoon orange blossom water
    • 1 teaspoon fresh lemon juice

    Instructions

    • Mix the dry ingredients together, then add the warm water and rose water. Mix until you get a consistency that's slightly runnier than pancake batter (you might need slightly more water). Cover the pancake batter with a towel and let it rest for an hour.
    • Prepare the simple syrup by mixing all the ingredients in a pot, bring to a boil, and cook while mixing frequently until it thickens. Set aside to cool. 
    • After your atayef batter has rested, heat a nonstick skillet or pan to medium heat. Scoop the batter using a measuring cup (¼ cup) or ice cream scoop. Once the batter has bubbled and changed in color slightly, take the pancake off the stove and cover it with a towel. Repeat until the batter is finished. Do not flip the pancake!
    • To make the walnut stuffing, mix the ingredients together, and chop or crush until you get a rough mixture. Scoop about 1 heaping teaspoon onto one half of the pancake, fold over, and pinch the sides together firmly with your fingers. 
    • Do the same if you're filling them with cheese. 
    • Heat the oil in a deep frying pan, test it out by dropping a tiny piece of dough into the oil. If it starts bubbling, the oil is hot enough. 
    • Drop the qatayef in the oil, being careful not to overcrowd the pan. Fry until golden, then remove from the oil with a slotted spatula to a plate.
    • Drizzle the simple sugar syrup on top. Serve immediately.

    Notes

    1. When cooking the pancakes, make sure the side facing up is no longer shiny before taking it off the heat. Don't flip the pancakes.
    2. The pancakes can stick together, don't lay directly on top of each other.

    Nutrition

    Serving: 1 stuffed pancake | Calories: 106 kcal | Carbohydrates: 20.5 g | Protein: 2.3 g | Fat: 2 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 1.9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 0 mg | Fiber: 0.6 g | Sugar: 10.1 g

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    About Samara

    Hi! My name is Samara Alkhammach. I’m half Syrian, half Palestinian, with a few other nationalities in the mix. I was born and raised in Kuwait, and currently live in Cairo, Egypt. I have a deep love for yoga, art, the kitchen, and bringing people together through them all.

    Reader Interactions

    Comments

      5 from 8 votes (1 rating without comment)

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      Recipe Rating




    1. cyndy

      June 26, 2023 at 12:29 am

      5 stars
      I had so much fun making this recipe with my kids. It was the first time I've made them and the directions were perfect. Super delicious!

      Reply
      • Lily

        June 28, 2023 at 10:11 am

        Thanks Cyndy!

        Reply
    2. Shadi Hasanzadenemati

      June 25, 2023 at 9:25 pm

      5 stars
      This is great for after dinner! Looks so good!

      Reply
      • Lily

        June 26, 2023 at 9:34 am

        Thanks Shadi!!

        Reply
    3. Biana

      June 25, 2023 at 7:21 pm

      5 stars
      These stuffed pancakes look delicious! A simple dessert, will go great with a cup of tea.

      Reply
      • Lily

        June 28, 2023 at 10:12 am

        Thanks Biana

        Reply
    4. dana

      June 25, 2023 at 6:43 pm

      5 stars
      I plan on stuffing myself with these stuffed pancakes on the reg, friend. HOLY. They are SO good! And way easier to make than I ever thought. Thank you!

      Reply
      • Lily

        June 25, 2023 at 6:57 pm

        LOL, me too!!! They are incredible

        Reply
    5. Sara Welch

      April 20, 2023 at 1:21 pm

      5 stars
      This was such a unique and unexpected recipe that did not disappoint! Easy and delicious; definitely a new favorite recipe!

      Reply
      • Lily

        June 26, 2023 at 9:33 am

        Thanks!

        Reply
    6. Layla

      April 10, 2022 at 7:55 am

      5 stars
      Turned out perfect for Ramadan. Fried them then poured the simple syrup right before serving.

      Reply
      • Lily

        April 10, 2022 at 9:05 am

        Thanks for the comment Layla!

        Reply
    7. Lena

      July 23, 2021 at 4:39 pm

      5 stars
      Very easy steps to follow. Thank you for the recipe.

      Reply

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    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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