Recipe by Um Safia
Ataif / Atayif are famous throughout the Arab world & are eaten most often during Ramadan. They are a little fiddly & time consuming to make but are certainly worth it! This recipe is an old one but very similar to the version Arabic Bites blog : http://arabicbites.blogspot.com/2007/06/ataif-bil-ashta.html - take a look at the step by step pictures :)
Top Review by ToastedNut
Now, I usually buy my atayif rounds from a local middle eastern market, but never again. I also put a tsp of walnut, brown sugar, and cinnamon on each round , closing them completely and deep frying then until golden. Then I dump them into cold simple syrup. Remove and allow to cool. And the ishta is very good, some times I leave out the sugar and serve it with basbousa or baklava . These are really great recipes and I thank you for the post, shokran jazeelan.
For the dough
- 2 1⁄4 cups plain flour
- 6 g fast action dried yeast
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 cups semi skim milk
- 1 1⁄2 cups water
For the filling (ishta)
- 2 cups semi skim milk
- 7 1⁄2 tablespoons cornflour
- 1⁄4 cup granulated sugar
- 3 tablespoons double cream, stiffly whipped
- 2 tablespoons rose water
- 1 teaspoon vanilla essence
- 1 cup chopped pistachios
Directions See How It's Made
- To make the filling:.
- Mix corn flour gradually with milk and sugar then bring it to boil in a medium sized, heavy bottomed pan.
- Stir continually until the mixture thickens, add the remaining ingredients & remove from heat. Spoon mixture into a bowl & refrigerate until cold.
- To make the dough:.
- Mix all the ingredients and allow to sit for 30-40 minutes.
- Ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased, hot frying pan / skillet & cook until full of bubbles - only cook ONE side.
- After cooking all of the pancakes, let them cool a little.
- To assemble, gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed.
- Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios.