These Arabic pancakes are stuffed with a combination of ricotta, mozzarella, cinnamon, sugar and are SO good for the soul. I grew up enjoying these on special occasions and I’m super excited to share my mum’s recipe with you. They are actually quite easy to make and they’re always a hit with guests if you’re entertaining!
Ready in: 45mins
Makes: 17 Atayef
2 cups self-raising flour
1 cup semolina
1 tbsp vanilla essence
3 tbsp sugar
3.5 cups of water
500g traditional ricotta
2 cups of mozzarella cheese
1 tsp cinnamon
17 tsp butter
Sugar Syrup (optional)
2 cups sugar
1 cup water
2 tbsp lemon juice
1 tsp rosewater (optional)
Step 1. Preheat oven to 180°C. Place all pancake ingredients in a bowl and mix well. The mixture should be similar to a runnier pancake batter.
Step 2. Heat a non-stick pan to medium-low heat. Pour ¼ cup batter onto the pan and cook until they begin to bubble. Once there is no more shiny raw batter remove the pancake and place aside on a tea towel to cool slightly. Repeat until all batter has been cooked. Do not flip atayef
Step 3. Add all the filling ingredients to a bowl and mix until well combined, breaking upn the ricotta into small pieces
Step 4. Once Atayef have cooled, place 2-3 tbsp of the filling in the middle, fold into a half-moon shape and pinch the sides together to seal shut. Repeat until all atayef have been filled
Step 5. Place Atayef on a lined baking tray, place 1 tbsp of butter on top each and bake for 15-17 mins or until the butter and cheese has melted
Step 6. Serve with a drizzle of honey or dip them into hot sugar syrup for 20 seconds before enjoying.
Step 7. (optional) To make sugar syrup, place the sugar, water and lemon juice in a pot, bring to a boil. Lower the heat and simmer for 5 minutes. Turn off the heat and add the rosewater if using. Set aside.
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