A light Arabic pancake filled with creamy cinnamon ricotta dipped in pistachios that finishes this beautiful dish with a crunch. —Vicky | Things I Made Today
For the Dough
All purpose flour
Active dry yeast
Baking powder (may need more, see instructions)
1 1/2 cups
Warm water (may need more, see instructions)
For the Filling
In This Recipe
To cook the atayef:
1. In a large bowl, mix together all purpose flour, semolina flour, yeast, baking powder, and sugar. Add in vegetable oil and water and whisk until mixture is thin and clump-free. Allow the batter to rest for 10 minutes.
2. Heat a non-stick pan over medium heat. Once pan is hot, add 1 tablespoon of batter to center. You should bubbles form around the edges and then spread to the entire surface. If the bubbles don’t spread, your batter is too thick. Add 2 tablespoons of water to the batter, whisk, and try again. If you add water and get the same result the second time, try adding ½ a teaspoon of baking powder, whisk, and try again. You should now see bubbles forming across your entire atayef.
3. Your atayef is done cooking when it is no longer shiny and the bottom has browned evenly, about 1-2 minutes. Transfer atayef to a clean kitchen towel and cover to keep in moisture (and make it easy to seal). Continue to make remaining atayef until batter runs out. Layer atayef on kitchen towel with like sides facing each other (bubbly side touches bubbly side of next atayef, cooked sides touches cooked side, etc).
To stuff the atayef:
4. In a medium bowl, mix together ricotta, ground cinnamon, and ground cardamon. Pour crushed pistachios into a shallow bowl or small plate.
5. To stuff, fold the atayef in a half circle and pinch along the sides, stopping halfway up. Use a small spoon to scoop ricotta mixture into the opening, then dip atayef into pistachios.
6. Serve with a drizzle of maple syrup.