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Attayef, also spelled Atayef or Qatayef, is a popular Middle Eastern dessert, especially enjoyed during the month of Ramadan. It is a type of stuffed pancake or folded crepe that can be filled with various sweet fillings. The filling is typically a mixture of nuts, sugar, and spices, and the pancakes are often served either folded or sealed into a half-moon shape.

Here’s a basic recipe for making Attayef:


For the Pancakes:

  1. 2 cups all-purpose flour
  2. 2 tablespoons semolina (optional, for texture)
  3. 2 tablespoons sugar
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/4 teaspoon salt
  7. 2 cups water
  8. 1 tablespoon rose water (optional)

For the Filling:

  1. 1 cup mixed nuts (such as walnuts, pistachios, and almonds), finely chopped
  2. 1/2 cup granulated sugar
  3. 1 teaspoon ground cinnamon
  4. 1/4 teaspoon ground nutmeg
  5. 1-2 tablespoons orange blossom water (optional)

For the Sugar Syrup (optional):

  1. 1 cup sugar
  2. 1/2 cup water
  3. 1 teaspoon lemon juice
  4. Rose water or orange blossom water (optional)


1. Prepare the Pancake Batter:

  • In a large mixing bowl, combine the flour, semolina, sugar, baking powder, baking soda, and salt.
  • Gradually add water and mix until you have a smooth batter.
  • Add rose water if desired, and let the batter rest for about 30 minutes.

2. Cook the Pancakes:

  • Heat a non-stick skillet or griddle over medium heat.
  • Pour small amounts of batter onto the skillet to form small, round pancakes. Cook until bubbles form on the surface and the edges start to set.
  • Remove from the heat and let them cool.

3. Make the Nut Filling:

  • In a bowl, combine the finely chopped nuts, sugar, cinnamon, nutmeg, and orange blossom water (if using). Mix well to create a uniform filling.

4. Fill and Seal the Pancakes:

  • Place a spoonful of the nut filling in the center of each pancake.
  • Fold the pancake in half, forming a half-moon shape, and press the edges to seal.

5. Optional Sugar Syrup:

  • If desired, make a sugar syrup by combining sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce the heat and simmer until the syrup thickens slightly. Add rose water or orange blossom water if desired.

6. Serve:

  • Drizzle the sugar syrup over the stuffed pancakes if using.
  • Attayef can be served warm or at room temperature.


By KhaliL

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