Middle Eastern Pancakes Ataif
Delight in the sweet, aromatic flavors of Middle Eastern Pancakes, known as Ataif—an essential dessert during Ramadan that’s beloved year-round. These tender, golden pancakes are cooked on one side only, creating a soft and airy texture perfect for folding and stuffing. Each Ataif is filled with your choice of spiced chopped walnuts, pistachios, or creamy cheese and then sealed in a charming half-moon shape. Finished with a drizzle of honey or sugar syrup, these delicious treats offer a harmonious blend of nutty, spiced, and sweet flavors. Quick to prepare and mesmerizingly unique, Ataif is a must-try recipe for those who adore regional desserts or want to elevate their sweet treat repertoire with a taste of Middle Eastern tradition.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Semolina
- 2 tablespoons Sugar
- 1.5 teaspoons Baking powder
- 1 teaspoon Dry yeast
- 0.25 teaspoons Salt
- 1.5 cups Warm water
- 0.5 cups Chopped walnuts or pistachios
- 0.5 teaspoons Ground cinnamon
- 0.5 cups Cream cheese (optional)
- 0.5 cups Honey or sugar syrup
- 1 tablespoon Vegetable oil (for cooking)
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina, sugar, baking powder, dry yeast, and salt.
Gradually mix in the warm water, whisking until a smooth and slightly thick batter forms.
Cover the bowl with a clean kitchen towel or plastic wrap, and let the batter rest for 30 minutes to allow the yeast to activate.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the pan with vegetable oil using a brush or paper towel.
Pour about 2 tablespoons of batter onto the skillet to form small pancakes (about 3 inches in diameter).
Cook the pancakes on one side only, until bubbles form on the surface and the bottom is golden. Do not flip.
Remove the pancakes from the pan and place them cooked-side down on a tray. Repeat with the remaining batter.
Prepare the filling by mixing chopped walnuts or pistachios with ground cinnamon. Alternatively, you can use cream cheese for a creamy filling.
Take one pancake, cooked-side out, and fold it in half. Pinch the edges together to seal the pancake into a half-moon shape, leaving a small opening to fill.
Stuff the pancake with the nut mixture or cream cheese using a small spoon. Pinch the rest of the edge tightly to seal completely.
Repeat with the remaining pancakes and filling.
Arrange the filled Ataif on a serving platter and drizzle generously with honey or sugar syrup.
Serve immediately and enjoy these delightful Middle Eastern pancakes.
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1661 mg | 72% | |
| Total Carbohydrate | 315.4 g | 115% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 129.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
