Atayef are an Arabic dessert usually made for special occasions such as a Ramadan dessert. These loaded stuffed pancakes are filled with walnuts, oven baked and then coated in a fragrant simple syrup.
Some links on this page are affiliate links, which means I may earn a small commission, at no extra cost to you, if you purchase via those links. Thank you for supporting Plant Based Folk! To learn more about affiliate links on Plant Based Folk, please read the Privacy Policy & Terms of Use.
Jump to:
I first learnt of atayef from my son’s grandmother. I remember her stuffing pancakes and then frying them crisp and coating them in a simple syrup.
They were delightful.
Atayef, can be pronounced differently depending on where in the Middle East. For example it can be said as Gatayef (Palestinian), Katayef (Gulf), Atayef (Lebanon) and so forth.
To say atayef in English is simple - Ah-tah-yeff.
Whilst homemade atayef are mostly reserved for special occasions, such as a Ramadan dessert, these middle eastern pancakes can be found any time in bakeries across the Middle East. Which can be purchased pre-made or pancakes only. If you're looking for a range of Ramadan desserts, check out Baklawa (Lebanese Baklava) and Namoura.
With the pancake only, you have the choice of stuffing them with either nuts, cheese or ashta (an Arabic custard). Generally the ashta version uses a soft pancake (not baked or fried) that has been left half open. These are known as Atayef Asafiri.
Atayef can be either fried (pan-fried or deep fried) or baked.
This recipe showcases how to make baked atayef from scratch filled with walnuts. And then lightly coated in simple syrup. A slightly healthier version, yet equally irresistible.
✔️What you’ll need
🥘Ingredient Notes
- Fine semolina - is readily available in most supermarkets now or can be purchased online. If you can’t get your hands on fine semolina, just replace it with the same amount of plain flour.
- Walnuts - use raw walnuts that have not been salted.
- Rose water - can be found at your middle-eastern grocer or online. This can be replaced with orange blossom water or can be a 50:50 ratio (rose water and orange blossom water)
- Yeast - ensure your yeast is not expired. Yeast is vital to the success of this katayef recipe, as it creates the bubble holes within the face of the pancake.
- Water - must be warm to activate the yeast.
- Neutral Oil - choose a light oil like grapeseed oil or vegetable or canola oil.
I highly recommend watching the above video of how to make atayef from scratch. It's a great visual guide.
🔪Step by Step Guide
Approach making atayef with a three step process.
Prepare filling
- Step 1 Crush walnuts into small pieces. Combine crushed walnuts with cinnamon, coconut and coconut sugar. Set aside.
Prepare simple syrup (attar)
- Step 2 Place sugar and water in a sauce pot and stir for approx. 30 seconds to help dissolve sugar. Bring to the boil, add rose water and add lemon. Stir for 1 minute to bind it together. Set aside to cool.
Prepare atayef pancakes
- Step 3 In a mixing bowl, combine all dry ingredient. Add wet ingredients to form a batter.
- Step 4 Heat up non stick pan over low-medium heat. Pour batter into the pan. Allow pancake to cook until bubble holes have formed and there is no more wet batter on the face. Approx. 2 minutes. Transfer from the pan into a covered tray.
Assembling atayef
- Step 5 Place a pancake in your hand with the face up, pinch one end to help create the start of a pouch. Place 2-3 teaspoons of filling in the centre of the pancake. Begin pinching the perimeter of the pancake together until it is completely sealed. Place stuffed pancake onto parchment paper lined baking tray. Repeat until all done.
- Step 6 Brush each stuffed atayef with oil and place tray into a pre-heated oven of 180C (356F) and bake until golden brown and crispy. Approx 20-25min.
- Step 7 Allow to cool for about 10 minutes and brush with simple syrup and garnish with pistachio. Serve immediately.
💭Pro Tips
- Atayef batter is thinner than normal pancake batter and will contain bubbles.
- Start using your batter after 15 minutes of letting it sit. The longer the batter sits, the more bubbles, which can make it hard to pour the batter into a round shape.
- Do not use a cast iron skillet or pan. As it will be too hot to create the desired pancakes.
- Heat should be on low-med depending on your stove top. Gas is hotter than electric. Conduct a test with the first poured pancake. If the underside burns, turn down your heat.
- A good size for a single serving of atayef is approximately 10-12cm in diameter. Of course you can make this bigger or smaller to suit your needs.
- An atayef pancake is ready to take off the heat when there is no more wet batter. Bubble holes should be littered all over the pancake face.
- Never flip the pancake, they are not like regular American pancakes. It is imperative the face maintains the bubble holes and moisture, this helps with the baking and sealing the stuffed pancake.
- These atayef pancakes are very soft and tender to handle. Be careful when using a spatula to remove them from the pan.
- Place each cooked pancake on a tray covered with a tea towel. This will help retain the moisture and slight tackiness which is needed to help with pinching the pancake together once stuffed. If these remain uncovered, they will dry out, break apart and can no longer be stuffed.
- Pancake (not stuffed) can be store in the fridge for a couple of days and then stuffed.
- Don’t overfill with walnut stuffing. About 2-3 teaspoons will suffice. Leave at least a 1.5-2cm rim to pinch the atayef shut.
- Left over simple syrup can be store in an airtight jar in the fridge for a couple of months.
🍳Variations
- Frying - whether you are deep frying or pan frying, heat neutral oil and cook each atayef until golden crispy.
- Nuts - swap out the walnuts for raw pistachio or almonds. Or combine a mixture of the three.
- Yeast can be replaced with baking powder
- Simple syrup -whilst this will change the dessert altogether and is not traditionally used in Arabic sweets, opt for Maple syrup instead.
🥘Related Recipes
- Another Arabic dessert using semolina called Namoura, this is a sweet semolina cake.
- Something a bit more lighter yet still sweet is Lebanese rice pudding riz bi haleeb
- Perfect for a summer's day this Hayaliyeh Lebanese milk pudding is refreshingly good
Love this recipe? Sign up to receive these types of Arabic desserts to your inbox
Did you enjoy baking Atayef? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.
Alternatively did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.
Janelle x
📖 Recipe
Atayef (Middle Eastern Stuffed Pancakes)
Ingredients
Filling
- 125 g Walnuts crushed
- 1 tbsp Dessicated coconut heaped
- 1 tbsp Cinnamon
- 1 tbs Coconut Sugar normal sugar can be used
Simple Syrup
- 1 cup White sugar
- 1 cup Water
- 1 tbs Lemon juice fresh
- 1 tbs Rose Water
Atayef Pancake Batter
- 1 cup Plain flour
- ¼ cup Fine Semolina
- 1 tbsp Yeast dry
- 1 tsp Coconut Sugar normal white sugar
- 1½ cup Warm water
- 1 pinch Salt
Other
- 1 tbsp Neutral Oil use as needed
- 1 tbsp Crushed pistachio for garnishing
Instructions
Prepare Filling
- Crush walnuts into small pieces. Combine crushed walnuts with cinnamon, coconut and coconut sugar. Set aside.
Prepare simple syrup (attar)
- Place sugar and water in a sauce pot and stir for approx. 30 seconds to help dissolve sugar. Bring to the boil, add rose water and add lemon. Stir for 1 minute to bind it together. Set aside to cool.
Prepare atayef pancakes
- In a mixing bowl, combine all dry ingredient. Add wet ingredients to form a batter.
- Heat up non stick pan over low-medium heat. Pour batter into the pan. Allow pancake to cook until bubble holes have formed and there is no more wet batter on the face. Approx. 2 minutes. Transfer from the pan into a covered tray.
Assembling atayef
- Place a pancake in your hand with the face up, pinch one end to help create the start of a pouch. Place 2-3 teaspoons of filling in the centre of the pancake. Begin pinching the perimeter of the pancake together until it is completely sealed. Place stuffed pancake onto parchment paper lined baking tray. Repeat until all done.
- Brush each stuffed atayef with oil and place tray into a pre-heated oven of 180C (356F) and bake until golden brown and crispy. Approx 20-25min.
- Allow to cool for about 10 minutes and brush with simple syrup and garnish with pistachio. Serve immediately.
Video
Notes
- Atayef batter is thinner than normal pancake batter and will contain bubbles.
- Start using your batter after 15 minutes of letting it sit. The longer the batter sits, the more bubbles, which can make it hard to pour the batter into a round shape.
- Do not use a cast iron skillet or pan. As it will be too hot to create the desired pancakes.
- Heat should be on low-med depending on your stove top. Gas is hotter than electric. Conduct a test with the first poured pancake. If the underside burns, turn down your heat.
- A good size for a single serving of atayef is approximately 10-12cm in diameter. Of course you can make this bigger or smaller to suit your needs.
- An atayef pancake is ready to take off the heat when there is no more wet batter. Bubble holes should be littered all over the pancake face.
- Never flip the pancake, these pancakes are not like regular American pancakes. It is imperative the face maintains the bubble holes and moisture, this helps with the baking and sealing the stuffed pancake.
- These atayef pancakes are very soft and tender to handle. Be careful when using a spatular to remove them from the pan.
- Place each cooked pancake on a tray covered with a tea towel. This will help retain the moisture and slight tackiness which is needed to help with pinching the pancake together once stuffed. If these remain uncovered, they will dry out, break apart and can no longer be stuffed.
- Pancake (not stuffed) can be store in the fridge for a couple of days and then stuffed.
- Don’t overfill with walnut stuffing. About 2-3 teaspoons will suffice. Leave at least a 1.5-2cm rim to pinch the atayef shut.
- Left over simple syrup can be store in an airtight jar in the fridge for a couple of months.
Hiba
I have always bought my atayef pancakes and stuffed them myself. I successfully made my own using your recipe. I will now be able to make them fresh for Ramadan nights. Can you please share a recipe for vegan knafeh.
plantbasedfolk
Hey Hiba,
That's exactly what my friend said, she used to buy them too.
Challenge accepted, stay tuned for vegan knafeh.