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Ingredients
| vegetable oil |
| active dry yeast: 1 1/2 tsp |
| water: 1 1/2 cups (lukewarm) |
| granulated sugar: 1 tsp |
| all-purpose flour (unsifted): 1 1/3 cups |
| granulated sugar: 2 1/2 cups |
| water: 1 1/4 cups |
| lemon juice: 1 Tbl |
| rosewater: 2 Tbl |
| walnuts (chopped): 2 cups |
| granulated sugar: 4 Tbl |
| ground cinnamon: 2 tsp |
Ataif (Arab Filled Pancakes)
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
- Dissolve yeast in sugar and 1/2 cup of water. let it froth for 10 minutes.
- Put the flour in a large bowl. Add the yeast mixture and remaining water gradually.
- Beat vigorously into a creamy lump-free batter.
- Cover the bowl with plastic wrap and leave in a warm place for an hour.
- To make the syrup, bring the water to a boil with sugar and lemon juice. Simmer for 10 minutes. Stir in the rose water and simmer for a few more seconds. Allow to cool.
- Heat an oiled skillet until it is very hot. Reduce the heat to medium.
- Pour a half ladle of batter into the skillet, allowing it to spread. fry only one side of the pancake. when little holes appear, lift them out and set them on a platter to be stuffed.
- Put a heaping tablespoon of stuffing in the middle of each pancake. fold in half and pinch the edges tightly to allow no filling to escape.
- Deep fry a few at a time in medium hot oil about 1 inch deep. Remove when they turn pale brown.
- Drain on paper towels. Dip, while hot, in the syrup. pour the remaining syrup over the top of all of them and serve either hot or cold.