|
|
Instructions |
|
|
|
Atayef Batter-
In a bowl place 1 tablespoon of dry yeast and 2 tablespoons of
warm water. Make sure the water is not too warm because at
130 degrees you will ruin the yeast. Let it ferment for 5
minutes.
In the same bowl add-
1 cup of flour
1 cup of water
dash of salt
With a mixer or in your food processor mix this batter very
well. Cover and let this batter rise for 1-2 hours or until the
batter has doubled in size. When the batter has risen, add 1/2
teaspoon of baking soda (bicarbonate) and 3 drops of lemon
juice.
Heat a heavy based skillet on high heat and brush the skillet
with some oil. Drop the pancake batter on to the skillet in
rounds of 10 cm and cook only on one side. You will see the
top start to bubble from the baking soda. Remove the
pancakes from the skillet and place on a platter to cool.
|
|
|
|
Atayef Filling-
1 cup of chopped walnuts
1/4 cup of sugar (alternative method use some honey)
1/4 cup of coconut
dash of cinnamon
1/4 cup of raisins (optional)
Mix all the ingredients together and take one tablespoon and
drop on to each pancake and seal with your fingers. Place the
sealed pancakes on a well greased pan and brush the top of
each katayef with some melter butter. Bake in a hot oven of
400 degrees. When the katayef are browned, remove from the
oven.
It is traditional to fry these, not bake.
|
|
|
|
Atayef Syrup-
Place in Pan-
1 cup of water
1 cup of sugar
dash of cinnamon
4 drops of lemon juice
Bring this to boil for one minute only. Do not boil longer, as the
atter will harden and not be usable. -
|
|
|
|
Serving-
It is traditionally served with the katayef dipped in the syrup.
But with many choosing to reduce the sugar in their diets, you
can place small bowl of the syrup by a plate of atayef.
|
|
|
|
Originally Submitted
8/1/2013
|
