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