Aug 31, 2009

Atayef Bil Jaws



This are little Arabic pancakes filled with a sweet nut mixture. I also usually stuff some with qashta as well. These store very well and you can even make all of it ahead of time and throw them together when you have more time. This is a popular sweet served in Ramadan in Saudi.

Batter:
1 teaspoon active dry yeast
1 teaspoon sugar
1-1/2 cups warm water
1-1/3 cups all purpose flour
sunflower oil for frying

Syrup:
2-1/2 cups syrup
2 cups water
1 tablespoon lemon juice
1 tablespoons rose water

Filling:
1-3/4 cups walnuts, chopped finely
½ cup sugar
1-1/2 teaspoons rose water

1.In a bowl dissolve yeast and sugar in 1/2 cup water. Allow to stand for 10 minutes until it froths. In a large mixing bowl add flour, yeast mixture and remaining water. Mix until batter is smooth. Cover with plastic wrap and store in a warm place for 2 hours until batter has rises and becomes bubbly and elastic.

2.To make the syrup, bring the sugar and water to a boil in a small saucepan with lemon juice. Allow to simmer for 5-8 minutes, until it is thick. Add rose water, stir then cool. Place cooled syrup in the refrigerator.

3.For the filling mix walnuts, rose water and sugar. When the batter is ready mix vigorously. Using a paper towel coat a non stick pan with oil ensuring it is greased with a very fine film. Heat pan until hot then reduce heat to medium.

4.IN batches of 3, pour one third of a ladle (2 tablespoons) of batter into the pan. Spread the batter a little with the back of a fork so that it becomes round (it will not spread itself). 3-1/2-4 inches in diameter or an oval. Cook one side only. The other side needs to be moist so they will stick together. When the pancake looses its whiteness and tiny holes appear, and the detach from pan lift them out and place on a plate. Continue.

5.Put 1 tablespoon of filling in the middle of each pancake, on uncooked side. Fold in half to make a half moon shape and close by pinching sides together very firmly. Working in batches, deep fry them very briefly, make sure the oil is not to hot. Lift them once they begin to color. Drain on paper towels. Dip in syrup while still hot. Serve warm or cold.

Yields: 40 pancakes

Adapted from Arabesque

3 fabulous comments:

Arlette said...

Marhaba Noor Ramadan Moubarak

You mentioned the comment problem , you mean you are not receiving or what???
write to blogger and ask them maybe they will be able to help...
I made a batch of Katayef last week and came gourgeous looking like yours also stuffed them with walnuts....

take care...

Noor said...

They finally fixed it yesterday. It was not working for 3 weeks :(. Oh they are so good are they not. We ate them all in a day sooooo fatty but sooooo good like everything Arabic, lol.

maida said...

so lovely!!!