ATAIF / ATAYIF BIL ISHTA -- ARAB PANCAKES FILLED WITH CREAM.
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 :)
Provided by Um Safia
Categories Breakfast
Time 3h5m
Yield 25-35 ataif approx
Number Of Ingredients 12
Steps:
- 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.
ATAIF (ARAB FILLED PANCAKES)
Make and share this Ataif (Arab Filled Pancakes) recipe from Food.com.
Provided by Habibi
Categories Dessert
Time 2h
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 359.9, Fat 12.9, SaturatedFat 1.2, Sodium 3.1, Carbohydrate 60.1, Fiber 2, Sugar 46.7, Protein 4.6
QATAYEF ASAFIRI (STUFFED SEMOLINA PANCAKES)
Qatayef are synonymous with Ramadan. It is during this month that bakeries start making the pastry for these stuffed pancakes, and the lines spill into the street as people wait their turn to buy them. Golden underneath and speckled with bubbles on top, qatayef are cooked only on one side. They can be large or small. The large ones are normally stuffed with nuts or cheese and folded over, then fried or baked, and drenched in sugar syrup. The small ones, called qatayef asafiri (or little bird qatayef), are stuffed with a creamy filling, only half closed, then dipped in pistachio and drizzled with thick, faintly floral sugar syrup. The batter is very simple; the key is to make sure it is the right consistency, like that of heavy cream.
Provided by Reem Kassis
Categories pancakes, pastries, dessert
Time 45m
Yield About 30 pieces
Number Of Ingredients 16
Steps:
- Prepare the syrup: In a small saucepan, combine the sugar, lemon juice and 1/4 cup water. Bring to a boil over medium heat. Lower heat and simmer until slightly thickened, about 5 minutes. Set aside to cool completely, then stir in 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water.
- Make the batter: Add 1 1/4 cups plus 2 tablespoons water to a blender or food processor. Add all the batter ingredients and process until smooth. The batter should be quite loose, similar to heavy cream in consistency. Set aside to rest for 15 minutes.
- Meanwhile, prepare the filling: Place the mascarpone, heavy cream, confectioners' sugar, 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water in a small bowl. Use a handheld electric mixer to whip into stiff peaks. Refrigerate until ready to use.
- Cook the qatayef: Place a medium nonstick skillet or griddle over medium heat until hot. Mix the batter to ensure it is smooth, then pour separate 1-tablespoon portions of batter into the pan, fitting about 4 circles. Cook qatayef until the entire surface is covered in small bubbles and the center loses its sheen, about 30 to 45 seconds. (You might be able to cook off more at a time once you've determined the right temperature and consistency of the batter.) If the bubbles are large and sparse, then your batter is too thick; stir 1 tablespoon of water into the batter to thin. Qatayef cook only on one side; the base should be uniformly golden and the top covered in small bubbles. If the disks brown too quickly - or unevenly - underneath before the batter loses its sheen on top, lower the heat slightly.
- Transfer each cooked qatayef to a large tray lined with a dish towel and cover with another dish towel while you cook the remaining batter.
- Fill the qatayef: Fold each into a half-moon, bubble side on the inside, and pinch to seal the edges together halfway. Using a teaspoon or a piping bag, fill the opening with the cream, then dip the exposed cream filling into the ground pistachios.
- Arrange the filled qatayef on a serving platter. These can be covered in plastic wrap and refrigerated for several hours until ready to serve. To serve, drizzle the cooled syrup over the qatayef and offer guests more syrup to add to their individual plates, if they choose.
DUTCH MEAT-FILLED PANCAKES (GEVULDE PANNEKOEK)
Make and share this Dutch Meat-filled Pancakes (gevulde Pannekoek) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine all pancake ingredients in an electric blender and blend at high speed for 30 seconds.
- Scrape down the sides of the blender and blend again for 15 seconds, until the batter is smooth.
- Allow batter to rest at room temperature for 30 minutes before using.
- In a heavy skillet, melt 2 tablespoons butter over moderate heat; saute the onions until they are soft but not brown.
- Add the mushrooms and cook for 10-15 minutes, stirring frequently, until most of the liquid in the pan has evaporated (Do not allow the mushrooms to brown).
- Add the meat and cook, mashing it with a wooden spoon, until all traces of pink disappear.
- Strain through a sieve and discard the liquid.
- In a saucepan, melt the remaining 2 tablespoons butter over moderate heat.
- Add the flour and mix well.
- Pour in the stock and stir constantly with a whisk until the sauce comes to a boil and thickens.
- Reduce the heat to low and let simmer for 5 minutes, stirring frequently.
- Add the lemon juice, nutmeg, salt, and pepper.
- Remove from the heat, and add to the meat mixture; mix well.
- Taste for seasonings.
- Cover loosely with foil to keep warm.
- Heat a heavy 8" skillet over moderate heat until a drop of water steams for 2 seconds before it evaporates.
- Brush the pan with half the melted butter and immediately pour in half the pancake batter.
- Tip the pan gently from side to side to evenly coat the bottom of the pan.
- Cook for 3 to 4 minutes, until the top of the pancake is dry and the bottom is golden brown.
- Remove the pancake to a serving platter using a spatula, putting the "uncooked" side up. Repeat the process to make another pancake. Spread the meat filling evenly over the first pancake and place the second pancake "uncooked" side down on top of the meat mixture.
- Cut into pie-shaped wedges and serve.
Nutrition Facts : Calories 308.3, Fat 16.3, SaturatedFat 8.2, Cholesterol 115.7, Sodium 647.8, Carbohydrate 21.1, Fiber 0.7, Sugar 1.5, Protein 18.4
FLENJES (THIN FILLED PANCAKES)
This recipe was posted in answer to a request for Dutch (Netherlands) recipes. The recipe comes from the book: "Cooking into Europe - Choice Common Market Dishes" (1973). This recipe was copied word for word from the book. These pancakes are often eaten just with brown sugar or maple syrup. Prep, cooking times** and servings were not given for this recipe, they are my estimates. ** Cooking time is approx for cooking all the batter!
Provided by Dee514
Categories Breakfast
Time 20m
Yield 1 Batch
Number Of Ingredients 8
Steps:
- Sieve the flour and salt into a basin, and make a well in the center.
- Beat the egg slightly and mix with the milk.
- Pour the egg-milk mixture into the flour gradually, and beat to make a smooth batter.
- Grease a 5-inch frying pan with a little butter.
- Heat the pan until the fat shows a faint blue haze.
- Pour in enough batter to cover the bottom of the pan.
- Allow the pancake to brown on the underside; turn over with a spatula and brown the second side slightly.
- Remove to greaseproof paper.
- Make the rest of the pancakes the same way.
- When the pancakes are cold you can spread all except one with strawberry jam and whipped cream.
- Keep enough whipped cream to decorate the top one.
- Pile the pancakes one on top of another to form a"layer cake" with the plain pancake on top.
- Sprinkle with grated chocolate and decorate with halved glacé cherries and whipped cream.
Nutrition Facts : Calories 743.6, Fat 21.7, SaturatedFat 11.4, Cholesterol 268.5, Sodium 386, Carbohydrate 107, Fiber 3.2, Sugar 3.1, Protein 27.6
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