Atayef
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.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 22 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cups of farina (smeed)
- 1/2 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)
- 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
- 1 cup of heavy cream
- 1 cup of whole milk
- 4 tablespoons of corn starch
- 1 tablespoon sugar
- 1 teaspoon orange blossom water
Instructions
- 1
In a blender add all ingredients, and blend for a smooth texture.
- 2
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.
- 3
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.
- 4
Cook on one side, once the bubbles start to dry out, it's an indication that atayef is done.
- 5
With a kitchen turner or spatula remove atayef and place it over a clean kitchen towel.
- 6
Continue the process until all batter is done.
- 7
Keep cooked atayef on a clean kitchen towel to cool off.
- 8
Mix sugar, nutmeg cinnamon powder with chopped walnuts. Give it a good stir that all is well quoted. Set aside.
- 9
Soak akawi cheese in cold water over night or 3-5 hours.
- 10
Once akawi cheese is soaked and ready to use, drain and with your hands squeeze to completely get rid of water.
- 11
Mix cheese with orange blossom water and set aside.
- 12
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.
- 13
Press the edges to seal well.
- 14
Once filled and sealed place on a kitchen towel.
- 15
Preheat the oven to 350°F (175°C).
- 16
Place the filled qatayef on a baking sheet lined with parchment paper.
- 17
Rub or brush each atayef piece with butter.
- 18
Bake for 15-20 minutes, or until golden brown.
- 19
Right after baking and while atayef are hot transfer into a bowl with the sugar syrup and dunk atayef until thoroughly quoted.
- 20
Remove atayef and place on a serving platter.
- 21
Served hot or warm.
- 22
Add heavy cream, milk, sugar, and cornstarch in a saucepan.
- 23
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.
- 24
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.
- 25
Place the mixture in a glass bowl, let it cool off for 10-15 minutes then refrigerate before using.