Ataiyef Stuffed Syrian Pancakes Recipes

ATAIYEF - STUFFED SYRIAN PANCAKES

Steps:

• Make the syrup: Combine the sugar, lemon juice, orange blossom or rose water and 1 cup water in a medium saucepan over medium heat.
• Stir constantly with a wooden spoon until the mixture boils.
• Reduce the heat to low and simmer for at least 15 minutes, or until the syrup slides slowly down the back of a spoon.
• Allow the syrup to cool, then refrigerate in a glass jar until cold.
• If it is too thick when you need it, add water and simmer again.
• If it is too thin, heat it for a longer period of time.
• The syrup will keep, chilled, for up to 2 months. You'll need one cup for the ataiyef.
• Preheat a griddle over medium heat.
• Lightly wipe the pan with a paper towel dipped in vegetable oil.
• While the griddle is preheating, sift the flour, baking soda, sugar, baking powder and salt into a large mixing bowl.
• Add the egg and about 2 cups water to the mixture (more or less depending on how you like your batter).
• Stir the mixture until the batter is smooth and there are no lumps.
• Make the pancakes by pouring the batter, 1 tablespoon at a time, onto the griddle.
• Shape the batter into 3-inch-wide pancakes, similar to thin crêpes.
• Cook on one side only, removing the pancake when bubbles just start to form.
• Keep the cooked pancakes moist by covering them with another plate. (Grease the pan as needed.).
• Place 1 teaspoon ricotta in the uncooked center of each pancake.
• Fold the pancake in half and pinch the sides firmly closed.
• Fill the pancakes as quickly as possible so they do not dry out. (At this point, the pancakes may be frozen for later use.).
• Preheat the the oil to 350F in a large saucepan.
• Deep-fry the filled pancakes in batches for 2 to 3 minutes, turning once so both sides brown (replenish oil as needed).
• Coat one side of the fried pancakes with the cold shira or both if you like it really sweet.
• Dip the point of each pancake in the pistachios and arrange on a plate without overlapping.
• Note: For a nondairy version to eat with a fleischig meal, combine 2 cups finely chopped walnuts, 1/2 cup sugar and 1 teaspoon cinnamon; substitute for the ricotta.

QATAYEF ASAFIRI (STUFFED SEMOLINA PANCAKES)

Steps:

• Prepare the syrup: In a small saucepan, combine the sugar, lemon juice and 1/4 cup water. Bring to a boil over medium heat. Lower heat and simmer until slightly thickened, about 5 minutes. Set aside to cool completely, then stir in 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water.
• Make the batter: Add 1 1/4 cups plus 2 tablespoons water to a blender or food processor. Add all the batter ingredients and process until smooth. The batter should be quite loose, similar to heavy cream in consistency. Set aside to rest for 15 minutes.
• Meanwhile, prepare the filling: Place the mascarpone, heavy cream, confectioners' sugar, 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water in a small bowl. Use a handheld electric mixer to whip into stiff peaks. Refrigerate until ready to use.
• Cook the qatayef: Place a medium nonstick skillet or griddle over medium heat until hot. Mix the batter to ensure it is smooth, then pour separate 1-tablespoon portions of batter into the pan, fitting about 4 circles. Cook qatayef until the entire surface is covered in small bubbles and the center loses its sheen, about 30 to 45 seconds. (You might be able to cook off more at a time once you've determined the right temperature and consistency of the batter.) If the bubbles are large and sparse, then your batter is too thick; stir 1 tablespoon of water into the batter to thin. Qatayef cook only on one side; the base should be uniformly golden and the top covered in small bubbles. If the disks brown too quickly - or unevenly - underneath before the batter loses its sheen on top, lower the heat slightly.
• Transfer each cooked qatayef to a large tray lined with a dish towel and cover with another dish towel while you cook the remaining batter.
• Fill the qatayef: Fold each into a half-moon, bubble side on the inside, and pinch to seal the edges together halfway. Using a teaspoon or a piping bag, fill the opening with the cream, then dip the exposed cream filling into the ground pistachios.
• Arrange the filled qatayef on a serving platter. These can be covered in plastic wrap and refrigerated for several hours until ready to serve. To serve, drizzle the cooled syrup over the qatayef and offer guests more syrup to add to their individual plates, if they choose.

KATAYEF ("STUFFED PANCAKES") MIDDLE EAST, PALESTINE

Steps:

• Mix all stuffing ingredients and set aside.
• Mix smeed, flour, and salt.
• Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
• Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
• Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
• Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
• Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
• Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
• Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
• Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
• Remove from oven and dip in cold syrup (Thin Attar).
• Makes about 35 pieces. Enjoy!