ATAYEF...popular dessert from Damascus, Syria...i tried to do it yesterday with pancake batter but didnt stick!


Question:

ATAYEF...popular dessert from Damascus, Syria...i tried to do it yesterday with pancake batter but didnt stick

Today a lady at an arabic store told me to buy a mix that took yeast but it is for dumpilings...and supposed to be dipfried..it did not work...it sticks to the skillet and it simply doenst look like the one i saw my friend do the other day...she left for Syria and i am crazy about this dessert that i loved from the first bite...Help!...


Answers:

Syrian ATAYEF recipe:

Ingredients:
4 cups prepared pancake mix (eggs, milk and oil added)
oil for frying

Walnut Filling:
2 cups broken walnut pieces
2 cups sugar
1 cup karo syrup
1 teaspoon rose water or orange blossom water

Clotted Cream Filling:
2 cans Nestle clotted cream
1 cup powdered sugar

Syrup for Drizzling:
2 cups sugar
2 cups karo
1 tablespoon rose water or orange blossom water
1/4 cup water

Method:

Prepare pancake mix, (slightly thin but not as thin as you would make for crepes).

In a large skillet heat 2 teaspoon vegetable oil.
Pour 1/2 cup batter into pan making small rounds.
Cook until done. (DO NOT FLIP) Remove from pan and let cool.

Walnut filling:
Mix all ingredients in a small saucepan and heat to boiling for 10 minutes. Let cool.

Spoon mixture onto uncooked side of pancake rounds and fold over.

Clotted cream filling:
Mix cream with powdered sugar and spoon onto uncooked side of pancake rounds, fold over.

Syrup for drizzling:
Mix all ingredients and bring to a slow boil for 20 minutes. Let cool. Consistency should be that of cold maple syrup.




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