Ataif / Atayif Bil Ishta -- Arab Pancakes Filled With Cream.

READY IN: 3hrs 5mins
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 : - take a look at the step by step pictures :)

Top Review by superniqabi

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.

Ingredients Nutrition


  1. To make the filling:.
  2. Mix corn flour gradually with milk and sugar then bring it to boil in a medium sized, heavy bottomed pan.
  3. Stir continually until the mixture thickens, add the remaining ingredients & remove from heat. Spoon mixture into a bowl & refrigerate until cold.
  4. To make the dough:.
  5. Mix all the ingredients and allow to sit for 30-40 minutes.
  6. 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.
  7. After cooking all of the pancakes, let them cool a little.
  8. 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.
  9. Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios.

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