Atayef Recipe (Lebanese Mom’s recipe)
Every time Ramadan rolls around, the smell of fresh atayef fills the air. This is what I grew up with. My mom would make atayef and still does every Ramadan; we’d have it every night for dessert for about a week. It’s the best. It’s high up there for me in terms of favorite desserts.
Atayef is indulgent, a pancake filled with cream and drizzled in a syrup, topped with pistachios, but it’s a special thing we only have during a certain time of year. So, why not enjoy it? I’m going to show you how my mom makes it. Hers always turn out perfectly sweet, golden brown, and light and fluffy.
WHY YOU SHOULD MAKE LEBANESE ATAYEF:
- Perfect for special occasions – Its a treat made for special occasions
- Incredible flavor and texture – Honestly, the combination of the soft pancake with the cream, syrup, and crunch of the pistachios can’t be beat
- Simple pantry ingredients – impressive results, and no special or difficult techniques required.
FAQs
What is Atayef?
Atayef (also spelled qatayef) is a traditional Middle Eastern dessert made from a soft pancake-style batter. The pancakes are filled (usually with cream or nuts), folded, and either served soft or fried, then finished with simple syrup.
Why is my atayef not bubbling?
Atayef needs bubbles on the surface to cook properly. If you’re not getting bubbles, it’s usually because:
- The batter is too thick
- The pan isn’t hot enough
- The yeast is inactive
Make sure your batter is pourable, your pan is fully heated, and your yeast is fresh.
Do I need to flip atayef pancakes?
No. Atayef is cooked on one side only. The bottom should be lightly golden while the top dries out and forms bubbles.
Can I make atayef batter ahead of time?
Yes. You can prepare the batter up to 24 hours in advance and store it covered in the fridge. Stir gently before using, and let it sit at room temperature for about 15–20 minutes before cooking.
Can I freeze atayef?
INGREDIENTS FOR LEBANESE ATAYEF:
- all purpose flour– our base
- fine semolina – adds flavor and color
- active dry yeast- my leavener because that’s all the store had
- salt – brings out the other flavors
- granulated sugar – sweetens and provides good color
- warm water – wakes up the yeast
EQUIPMENT/TOOLS I RECOMMEND FOR THIS RECIPE:
- A flat griddle pan for even and easy cooking
- A nonstick spatula
HOW TO MAKE MY MOM’S LEBANESE ATAYEF:
Prep:
- You want to first make the attar (simple syrup). Middle Eastern simple syrup uses a 2:1 ratio instead of the typical 1:1 ratio. You combine sugar, lemon juice, and water in a pot and bring it to a boil, then simmer it until the sugar is fully dissolved. Off the heat, add in your orange blossom and rose water, mix, and allow it to cool at room temperature.
- Next, you’d make your ashta, which is the cream filling. The full recipe can be found here.
Yeast Mixture:
- Combine the yeast and 1 1/2 cups of the warm water (105-110F) in a medium bowl.
- Add in one tablespoon of the sugar and whisk vigorously until you see some bubbles.
- Cover with a clean towel and allow the mixture to sit for three minutes. Make sure all of the yeast has been dissolved.
Atayef:
- After three minutes, combine with the yeast mixture, all of the flour, semolina, and the rest of the sugar, water, and salt. Whisk until just combined. It should look like a thin batter. Cover with a clean towel and set it aside for 15 minutes. The batter should be full of bubbles after 15 minutes. This batter is very alive, so you want to use it all immediately. The recipe also makes a lot of batter, so if you’re only feeding a few, cut the recipe in half.
Cook the Pancakes:
- Spray a nonstick flat griddle pan lightly with cooking spray. Also, spray a plastic spatula you can use for the atayef. I made this recipe six or seven times during testing, so believe me when I tell you, the pan type and the spatula type do make a difference. So does spraying them with cooking spray.
- Use a medium-sized to large ice cream scoop to scoop out the batter onto the pan over medium-high heat. Allow the pancake to cook on one side. The top should have a bubbly surface (a lot of holes), and the bottom should get golden brown. If you have to turn down or adjust the heat, do so. Do not flip, as we’re just cooking one side. When the bottom is golden brown, and the top is no longer wet, but set up, they’re done cooking.
Assemble:
- Place each cooked pancake onto a plate as you continue to cook up the batter.
- When finished, place about a heaping tablespoon or so of the ashta onto the pancake and then close it up by closing the edges together like a taco. Top it with the attar syrup, garnish with chopped pistachios, and enjoy! They’re best enjoyed fresh.
MORE GREAT LEBANESE RECIPES:
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Atayef (Lebanese Mom’s Recipe)
Ingredients
Yeast Mixture:
- 2 tablespoons active dry yeast
- 1 1/2 cups warm water 105-110F
- 1 tablespoon granulated sugar
Atayef:
- 1 1/2 cups all purpose flour
- 3/4 cup fine semolina
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 2 cups warm water 105-110F
Attar (Simple Syrup)
- 2 cups granulated sugar
- 1 cup water
- 1/2 teaspoon rose water or more to taste
- juice from half small lemon
- 1 teaspoon orange blossom water or more to taste
Ashta
- 1 gallon whole milk
- 2/3 cup distilled white vinegar
- 1 1/2 teaspoons granulated sugar or to taste
- 1/2 cup orange blossom water
Instructions
Prep:
- You want to first make the attar (simple syrup). Middle Eastern simple syrup uses a 2:1 ratio instead of the typical 1:1 ratio. You combine sugar, lemon juice, and water in a pot and bring it to a boil, then simmer it until the sugar is fully dissolved. Off the heat, add in your orange blossom and rose water, mix, and allow it to cool at room temperature.
- Next, you’d make your ashta, which is the cream filling. The full recipe can be found on the blog.
Yeast Mixture:
- Combine the yeast and 1 1/2 cups of the warm water (105-110F) in a medium bowl.
- Add in one tablespoon of the sugar and whisk vigorously until you see some bubbles.
- Cover with a clean towel and allow the mixture to sit for three minutes. Make sure all of the yeast has been dissolved.
Atayef:
- After three minutes, combine with the yeast mixture, all of the flour, semolina, and the rest of the sugar, water, and salt. Whisk until just combined. It should look like a thin batter. Cover with a clean towel and set it aside for 15 minutes. The batter should be full of bubbles after 15 minutes. This batter is very alive, so you want to use it all immediately. The recipe also makes a lot of batter, so if you’re only feeding a few, cut the recipe in half.
Cook the Pancakes:
- Spray a nonstick flat griddle pan lightly with cooking spray. Also, spray a plastic spatula you can use for the atayef. I made this recipe six or seven times during testing, so believe me when I tell you, the pan type and the spatula type do make a difference. So does spraying them with cooking spray.
- Use a medium-sized to large ice cream scoop to scoop out the batter onto the pan over medium-high heat. Allow the pancake to cook on one side. The top should have a bubbly surface (a lot of holes), and the bottom should get golden brown. If you have to turn down or adjust the heat, do so. Do not flip, as we’re just cooking one side. When the bottom is golden brown, and the top is no longer wet, but set up, they’re done cooking.
Assemble:
- Place each cooked pancake onto a plate as you continue to cook up the batter.
- When finished, place about a heaping tablespoon or so of the ashta onto the pancake and then close it up by closing the edges together like a taco. Top it with the attar syrup, garnish with chopped pistachios, and enjoy! They’re best enjoyed fresh.
Video
Notes
- Use the batter immediately after resting, as the batter is very active from the yeast.
- Use fresh yeast for best results.
- Eat immediately fresh.
- Use a nonstick flat griddle pan and a plastic spatula and spray both lightly with cooking spray.
