Prep 3 hrs
Cook 5 mins
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 :)
For the dough
- 532.32 ml plain flour
- 6 g fast action dried yeast
- 7.39 ml sugar
- 354.88 ml semi skim milk
- 354.88 ml water
For the filling (ishta)
- 473.18 ml semi skim milk
- 110.92 ml cornflour
- 59.14 ml granulated sugar
- 44.37 ml double cream, stiffly whipped
- 29.58 ml rose water
- 4.92 ml vanilla essence
- 236.59 ml chopped pistachios
- 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.
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.
I used recipe#436109 for the batter. I had some trouble with consistency of the ishta but I think it was due to using tapioca starch in place of corn starch (we are corn free) which I am finding doesn't always work well. Maybe I will try the ishta again sometime using corn starch to gift.