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Atayef

Thin pancakes filled with chopped nuts & sugar, folded into half-moons and fried in deep oil

Section
Syrian-Lebanese · Desserts
Yield
~20–25
Cook
Fry in oil

Ingredients

  • 1 lb nuts (walnuts or pistachios), chopped fine
  • ¾ cup sugar (for nut filling)
  • 2 cups flour
  • Dash of salt
  • 1 tsp dry yeast
  • Warm water, enough to make a thin pancake batter

Directions

  1. Mix flour, salt, and yeast. Gradually add warm water, using a wire whisk to dissolve all lumps.
  2. Batter should be thin — similar to crepe batter.
  3. Grease a griddle and cook pancakes on one side at a time. Flip to other side briefly.
  4. Mix chopped nuts with sugar to make the filling.
  5. Fill each pancake with the nut mixture. Pinch into half-moon shapes, pressing edges firmly together.
  6. Fry in deep oil after pinching edges together until golden.
  7. Drain on paper towels. Dip in syrup (see tip) or serve as-is.
Syrup: Make a simple syrup: boil sugar and water with a squeeze of lemon, simmer 10 min, cool, add orange blossom water. Dip warm Atayef in syrup before serving.