Ataief – stuffed and fried pancakes

ataief 1
As a foodie, I try and cook food from different cuisines, I like the look on my family’s face when I bring something new to the table, a dish that looks good and tastes even better.By now or at least after reading my posts, you’ve probably noticed that I have a Big sweet tooth. In my opinion – and that’s a very humble opinion- dessert brings calmness and relaxation, or maybe it’s just me!Today I’m sharing the recipe for Ataief, it’s simple to make, although considered one of the most sophisticated dessert in the Middle East, coming to you right from my kitchen.Ataief or stuffed pancakes, are usually fried, but for those who prefer a lighter version, I have included the method of baking them too, to be honest Ataief tastes better (crunchier) when deep fried but, baking them doesn’t take much from that goodness.
Ingredients for ataief:
1 cup all purpose flour
1/2 cup semolina
1 teaspoon baking powder
Pinch of salt
1/2 teaspoon dry yeast
1 tablespoon sugar
1 1/2 cup water (may need less or more depending on flour used) 

  • In a bowl mix all the dry ingredients and whisk.
  • Pour the warm water gradually while whisking. The mixture should have the consistency of pancake batter that can easily be poured.
  • Cover the bowl with wet cloth, and leave the batter to rise for an hour.
  • Heat a nonstick pan, pour around three tablespoons of the batter in the pan. Just like how you make pancakes just make them bit smaller.
  • Turn heat to medium. Bubbles will appear on the surface of the ataief, continue cooking until the surface is dry. Do not flip it.
  • Remove the ataief from the pan and put them to cool on kitchen paper or towel.
Ingredients for the filling:
1 cup crushed almonds (You can add pistachio and raisins if you wish)
1 tablespoon sugar
1/2 teaspoon cinnamon
  • Mix all ingredients together. Set aside.

ataief brush

Ingredients for the syrup:
2 cups sugar
1 1/2 cup water
2 drops vanilla (Authentic recipe calls for rose water, who is not my best friend)

  • Add sugar and water in a pan and let them boil until you get a consistency bit thicker than maple syrup, or thinner than honey.
  • Add the vanilla and turn off the heat. 
Making the Ataief:
  • Put one teaspoon of the filling in the middle of the ataief, then close the ataief pressing the edges together, making sure it’s sealed properly.
  • In a deep frying pan, add enough oil, to cover the ataief. When the oil is hot, drop the ataief and fry, just until golden brown.
  • Remove the ataief form oil and drop them immediately in the cold syrup.
  • If you want to bake them, preheat oven to 350F/180C.
  • Grease the baking pan, and brush each ataief with melted butter or oil.
  • Bake until golden brown, then drop in the syrup.
  • Keep in the syrup for thirty seconds then remove and plate.
  • Garnish with crushed pistachio or almond.
ataief 2


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