Ataif (Arab Filled Pancakes)

Recipe by Habibi
READY IN: 2hrs




  • Dissolve yeast in sugar and 1/2 cup of water. let it froth for 10 minutes.
  • Put the flour in a large bowl. Add the yeast mixture and remaining water gradually.
  • Beat vigorously into a creamy lump-free batter.
  • Cover the bowl with plastic wrap and leave in a warm place for an hour.
  • To make the syrup, bring the water to a boil with sugar and lemon juice. Simmer for 10 minutes. Stir in the rose water and simmer for a few more seconds. Allow to cool.
  • Heat an oiled skillet until it is very hot. Reduce the heat to medium.
  • Pour a half ladle of batter into the skillet, allowing it to spread. fry only one side of the pancake. when little holes appear, lift them out and set them on a platter to be stuffed.
  • Put a heaping tablespoon of stuffing in the middle of each pancake. fold in half and pinch the edges tightly to allow no filling to escape.
  • Deep fry a few at a time in medium hot oil about 1 inch deep. Remove when they turn pale brown.
  • Drain on paper towels. Dip, while hot, in the syrup. pour the remaining syrup over the top of all of them and serve either hot or cold.