Atayef, or qatayef the special dessert that is typically made during Ramadan. Atayef is a simple yet delicious dessert. The combination of sweetness from the sugar syrup infused with orange blossom water, the crunch from the nuts, and the gooey texture from the melty cheese make this recipe a perfect dessert option to enjoy at the end of a fast day.
For more Palestinian dessert recipes that are perfect for Ramadan, check out my knafeh, warbat, or harissa, and for lighter options check out my mahallabia or rice pudding.
Growing up in my home town Ramallah, the moment we used to see dessert places making atayef we knew that Ramadan was just around the corner. Eating atayef during Ramadan has a special taste and so many fond memories.
If you live in Palestine or anywhere in the Middle East, you'll notice that every dessert place will have piles of atayef for sale during Ramadan, and people usually buy them by the pound taking them home and filling them with their favorite stuffings.
Some refer to atayef as the Middle Eastern pancakes, since the steps are somehow similar, and since they both require making a batter and then cooking it over the stovetop. However, atayef doesn't stop there, after atayef is cooked they're stuffed with either nuts or cheese, baked, and then drenched in sugar syrup.
Making atayef requires a few steps, but don't be overwhelmed and discouraged, I'll guide you through the process, and trust me it's much easier than you think.
Jump to:
What is Atayef?
Atayef (also spelled Katayef or Katayif, qatayef), is a popular Middle Eastern dessert commonly consumed during the month of Ramadan. Atayef is very similar to pancakes or more like a stuffed pastry that is folded or sealed into a semi-circle or crescent shape. The batter is made from flour, yeast, sugar, and water.
Once cooked on one side, the batter is then filled with various sweet fillings such as walnuts, or cheese. After sealing, the atayef can be baked or deep-fried, until golden brown then drenched in sugar syrup.
Atayef Asafiri
Atayef Asafiri is a variation of qatayef, the Arabic word assafiri means little birds. The name comes from how small these atayef are, so atayef pieces are made smaller than regular atayef.
Atayef asafiri are soft and velvety, they're half filled with a luscious ashta (clotted cheese), then topped with ground raw pistachios which gives them a nutty and crunchy texture. Then drizzled with honey or sugar syrup infused in rosewater which adds the sweetness and the unique flavor.
Ashta's recipe ingredients and instructions are available in the recipe card.
Equipment
This post may contain affiliate links.
Blender - to blend all ingredients.
Electrical Griddle or Nonstick Pan - to cook the atayef batter.
Spatula - To remove hot atayef from the griddle.
Ingredients
For Batter
Farina - It is an important ingredient for this recipe. Farina is similar to cream of wheat. It can be found at any Middle Eastern store.
Flour - All-purpose flour is used with this recipe.
Water - Make sure to use lukewarm water, not too hot and not too cold, to help activate the yeast and liquidate the batter mixture.
Yeast - I use instant yeast with this recipe.
Sugar - To help in activating the yeast, and used with the sugar syrup to sweeten atayef.
Butter or Ghee - For brushing atayef before baking.
For Stuffing
- Walnuts (chopped) - For stuffing atayef.
- White unsalted Cheese - I'm using akawi cheese with this recipe, soaked in cold water overnight or for 4-5 hours with changing water every hour to get rid of the salt. Drain and squeeze from the water before stuffing.
- Cinnamon and Nutmeg Powder - Mixing with walnuts gives an extra flavor.
- Orange Blossom Water or rose water - I use some with cheese and sugar syrup, it adds a unique flavor to the overall taste of atayef.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
MAKING SUGAR SYRUP
It's best to make the sugar syrup (ater) few hours earlier or the day before so it will be completely cooled off and ready to use. All you need is sugar, water, and a squeeze of lemon juice. Check out my step-by-step instructions here.
Making Batter
Step 1 | In a blender add all ingredients, and blend for a smooth texture.
Step 2 | Cover the batter with a kitchen towel or plastic wrap and let it rest for about 30 minutes to one hour, allowing it to rise.
Step 3 | Once the batter has risen, preheat a non-stick skillet or electrical griddle. Give the batter a good stir then pour a small circle of batter onto the skillet to form 3-4 inches in diameter. It immediately starts forming bubbles.
Step 4 | Once the bubbles start to dry out, it's an indication that atayef is done. Cook only on one side. With a spatula remove atayef and place it over a clean kitchen towel.
Step 4 | Continue the process until all batter is done. Keep cooked atayef on a clean kitchen towel to cool off.
Filling Atayef
Step 6 | Hold atayef in one hand and with your fingers seal one side to create a pocket for the filling, fill with your desired filling options, then press all the edges to seal creating a semi-circle or crescent shape.
Filling atayef with the walnut mixture.
Filling atayef with cheese mixture.
Baking Atayef
Step 7 | Preheat the oven to 350°F (175°C). Place the filled atayef on a baking sheet lined with parchment paper, and rub or brush each piece with butter.
Step 8 | Bake for 15-20 minutes, or until golden brown.
Step 9 | Right after baking and while atayef are hot transfer into a bowl with the sugar syrup and dunk until thoroughly quoted. Then remove and place on a serving platter. Serve hot or warm.
SUBSTITUTION OR VARIATIONS
- You can use a mixture of ricotta and fresh mozzarella cheese instead of akawi cheese.
- You can use chopped pistachios instead of walnuts, just mix with 1 teaspoon of orange blossom water or rose water.
- You can use any other fillings, chopped almonds, or any other nuts you like.
STORAGE AND REHEATING
- It's best to stuff atayef before storing, as it might be hard to seal the edges once refrigerated or frozen.
- Stuffed and unbaked atayef can be stored in an airtight container or a zip bag in the fridge for 3-5 days or in the freezer for up to 3 months.
- No need to thaw frozen atayef you can place them directly in a preheated oven follow the same baking instructions, and give it an extra 5 minutes for baking.
- Although atayef is best served after baking, baked atayef can be stored in the fridge for up to 3-5 days, and heated in the microwave before serving but keep in mind they will not have the same texture.
PRO TIPS
- Make sure not to overstuff atayef, otherwise, they won't seal properly or might open while baking.
- Dunk hot atayef in sugar syrup immediately after baking.
- Make sure that the sugar syrup is cooled off, otherwise, atayef might turn soggy.
- For best results, it's important to let the batter rest for at least 30 minutes before using.
- The batter tends to get foamy on top once rises, make sure to give the batter a good stir before pouring it for cooking.
- Make sure to immediately cover the atayef with a towel after removing them from the pan or it will turn dry and it will be hard to seal it.
- Atayef is best enjoyed hot/warm right after baking.
- If the batter doesn’t bubble it's possible that the yeast may have expired.
- Make sure that the electric griddle or pan is hot before pouring the atayef batter.
- Remember atayef are cooked on one side only.
- If you prefer less sugar syrup on your atayef, don't dunk them all in, but rather pour as much quantity as you like.
FAQ
Ramadan is considered the holiest month in the Islamic calendar. Muslims all over the world observe Ramadan by abstaining from eating or drinking from dawn to sunset for the entire month.
I grew up eating atayef baked, however, frying is very common, to fry: Heat oil in a deep skillet or frying pan over medium heat. Carefully place the filled atayef in the hot oil and fry until golden brown on both sides, turning once. Drain on paper towels then dunk in sugar syrup.
No, atayef asafiri are not baked, once filled with ashta and dipped in pistachios they're drizzled with sugar syrup and served immediately. They're best served the same day.
Click here to subscribe to my newsletter and receive free and new recipes right into your inbox!
If you made atayef recipe I would love it if you could give me a 5-star rating and leave a comment below.
I also would like to hear about your experience making it, snap a picture and tag me on Instagram, Facebook, or Pinterest.
More Delicious Recipes
Print
Atayef Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 22 pieces 1x
- Category: Dessert
- Method: Stovetop-oven
- Cuisine: Palestinian/Middle Eastern
- Diet: Halal
Description
Atayef, or qatayef is the special dessert that is typically made during Ramadan. Atayef is a simple yet delicious dessert. The combination of sweetness from the sugar syrup infused with orange blossom water, the crunch from the nuts, and the gooey texture from the melty cheese make this recipe a perfect dessert option to enjoy at the end of a fast day.
Ingredients
Atayef Batter:
- 1 cups of farina (smeed)
- ½ cup all-purpose white flour
- 2 cups lukewarm water
- 1 teaspoon instant yeast (2 teaspoons only for double or triple this recipe)
- 1 teaspoon granulated sugar (use 1 teaspoon only for double or triple this recipe)
Stuffing:
- 8 ounces chopped walnuts
- 8 ounces unsalted cheese
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon granulated sugar
- ½ teaspoon orange blossom water
- 1-2 tablespoons butter for baking
Ashta
- 1 cup of heavy cream
- 1 cup of whole milk
- 4 tablespoons of corn starch
- 1 tablespoon sugar
- 1 teaspoon orange blossom water
Instructions
For Batter:
- In a blender add all ingredients, and blend for a smooth texture.
- Cover the batter with a kitchen towel or plastic wrap and let it rest for about 30 minutes to 1 hour, allowing it to rise.
- Once the batter has risen, preheat a non-stick skillet or griddle. Give the batter a good stir then pour a small circle of batter onto the skillet to form 3-4 inches in diameter. It immediately starts forming bubbles.
- Cook on one side, once the bubbles start to dry out, it's an indication that atayef is done.
- With a kitchen turner or spatula remove atayef and place it over a clean kitchen towel.
- Continue the process until all batter is done.
- Keep cooked atayef on a clean kitchen towel to cool off.
For Filling:
- Mix sugar, nutmeg cinnamon powder with chopped walnuts. Give it a good stir that all is well quoted. Set aside.
- Soak akawi cheese in cold water over night or 3-5 hours.
- Once akawi cheese is soaked and ready to use, drain and with your hands squeeze to completely get rid of water.
- Mix cheese with orange blossom water and set aside.
-
Hold atayef in one hand and with your fingers seal one side to create a pocket for the filling, fill with your desired filling options, then press the edges to seal creating a semi-circle or crescent shape.
- Press the edges to seal well.
- Once filled and sealed place on a kitchen towel.
For Baking:
- Preheat the oven to 350°F (175°C).
- Place the filled qatayef on a baking sheet lined with parchment paper.
- Rub or brush each atayef piece with butter.
- Bake for 15-20 minutes, or until golden brown.
-
Right after baking and while atayef are hot transfer into a bowl with the sugar syrup and dunk atayef until thoroughly quoted.
-
Remove atayef and place on a serving platter.
-
Served hot or warm.
Making Ashta
- Add heavy cream, milk, sugar, and cornstarch in a saucepan.
- Whisk well before adding it to the heat. Corn starch needs to be completely dissolved while the liquid is cold to prevent it from clumping.
- Place the saucepan with the mixture over medium heat while continuing to whisk (about 10 minutes) once thickened, remove from heat, and stir in orange blossom water.
- Place the mixture in a glass bowl, let it cool off for 10-15 minutes then refrigerate before using.
Notes
- Make sure not to over stuff atayef, otherwise, they won't seal properly or might open while baking.
- Dunk hot atayef in sugar syrup immediately after baking.
- Make sure that the sugar syrup is cooled off, otherwise, atayef might turn soggy.
- For best results, it's important to let the batter rest for at least 30 minutes before using.
- Batter tends to get foamy on top once risen, make sure to give the batter a good stir before pouring it for cooking.
- Make sure to immediately cover the atayef with a towel after removing them from the pan or it will turn dry and it will be hard to seal it.
- Atayef is best enjoyed hot/warm right after baking.
- If the batter doesn’t bubble it's possible that the yeast may have expired.
- Make sure that the electric griddle or pan is hot before pouring the atayef batter.
- Remember atayef are cooked on one side only.
- If you prefer less sugar syrup on your atayef, don't dunk them all in, but rather pour as much quantity as you like.
Ruba says
I made your recipe and my family loved it. It was easy to follow with such great step by step instructions. Thank you for sharing.
Wafa Shami says
Awesome. Glad to hear your family loved it. Sahtain.
Sana says
These were such a big hit with my family and friends! Love this recipe- definitely saving it!:)
Wafa Shami says
Great to hear. Sahtain!