Atayef Mehshi Recipes

Steps:

• To prepare the walnut filling, mix the walnuts, sugar, zest, cinnamon and orange blossom water. Set aside. To prepare the cheese filling, I start the process the night before. Desalt the akkawi cheese by slicing thin and immersing in cold water, leaving it to soak. Drain and change the water again after 1 hour, repeating five or six more times to get rid of all the salt. Taste the cheese before using it to ensure no saltiness remains. Mix the 2 cheeses, sugar and rosewater and set aside in a colander to drain any excess water.
• Put the flour into a large bowl. Mix in the salt, sugar and yeast. Pour in the water gradually and beat vigorously with a whisk.
• Beat in the baking soda. The batter should be creamy and pourable. Cover and leave aside to rise for 1 hour. Spread a clean lint-free tea towel on a cookie sheet and set aside. Heat a nonstick heavy-bottomed frying pan. Whisk the batter a little before ladling 1/4 cup in the pan to make 4-inch disks. Cook only on one side. Bubbles will start to form; they are ready when there are no more shiny wet spots on the top (about 1-2 minutes). Place each atayef, browned side down, on the tea towel to cool completely.
• Take one atayef and cup it in your hand. Fill it with either one of the fillings. Bring the edges together to form a crescent, pinching around the edges with a little firmness to keep the filling enclosed. Fill the remaining and set aside while you prepare your "workstation." Pour 2 cups of rose syrup in a deep bowl. Line a plate with paper towels. Heat the oil in a heavy-bottomed saucepan to 350°F on the thermometer. Deep-fry the filled atayef no more than four at a time until golden brown on both sides. Remove with a slotted spoon and place on the paper towels. While hot, slide a couple at a time into the cool syrup for 1 minute to absorb. Remove with another slotted spoon. Serve hot, garnished with pistachios.

Steps:

• dissolve yeast and sugar in 1/2 c of warm water. cover lightly with a damp cloth and leave in a warm place for about 20 minutes, or until mixture begins to foam.
• warm a large mixing bowl by rinsing with hot water and drying thoroughly. sift flour into warmed bowl. make a depression in the center, pour in yeast mixture, and beat into flour. continue beating, gradually adding the remaining warm water until mixture is the consistency of pancake batter. cover mixture with a damp cloth and leave in a warm place for 1 hour, or until bubbly.
• in a small bowl , prepare filling by mixing walnuts , sugar, and cinnamon. set aside.
• preheat oven to 375.
• place vegetable oil in a heavy skillet and swirl to coat evenly. heat pan over high heat.
• pour about 1/4 c batter into heated pan. tilt pan gently to even out batter, but keep pancake fairly thick and round. cook until it begins to bubble and comes awy easily from pan. cook only one side of pancake.
• use a spatula to remove pancake from pan and place panckae on a greased cookie sheet or baking pan. put 2 tbsp of walnut filling on uncooked side of panckae and fold in half. firmly pinch edges together to keep filling in place.
• repeat with remaining batter and filling, adding oil to pan as needed
• when all pancakes are filled, place cookie sheet or baking pan in oven and bake for 10 to 15 minutes. remove from oven and cool slightly. dip pancakes in syrup or serve with cottage cheese our sour cream.

Steps:

• In a medium bowl, dissolve the yeast in the water. Add the flour and salt and stir well. Let stand, loosely covered, to ferment for 45 minutes.
• Meanwhile, prepare the filling: Mix the ingredients in a bowl until you have a homogeneous mass. Set aside.
• When ready to proceed, heat a small heavy skillet over medium heat for 5 minutes. Lightly brush the skillet with butter. Stir the batter well to blend. Scoop up about 2 1/2 Tablespoons batter and pour onto the skillet to make a 4-inch round or an oval about 4 inches long. Cook until bubbles appear on the top and the top has a matte dull surface, about 1 minute and 20 seconds. The underside will be just touched with the palest brown. Transfer to a plate cooked side down.
• Scoop up 1 teaspoon filling and squeeze it in your hand into a firm oblong, then place it on the cooked pancake. Immediately fold the pancake over and pinch the edges together to make a sealed half moon shape. (The trick with atayef is to fill them while the top of the pancake is still warm so the edges stick together well.) Set aside on a plate, and repeat with the remaining batter and filling. (Once you get comfortable with the sequence of steps, you may want to have two skillets going at once, to speed production. But even with only one person and one skillet, you can get all the atayef made in a short time.).
• The filled pancakes can sit, loosely covered, for up to 3 hours before being fried.
• When ready to proceed, pour about 1 inch of peanut or vegetable oil into a deep fryer or stable wok or other deep frying arrangement, and heat to 375°F Use a thermometer to check, or the following test: Stick a chopstick vertically into the hot oil. If bubbles come rising up beside it, the oil is hot enough. Have a slotted spoon by your stove top as well as two paper towel-lined plates.
• Slide the first half moon into the hot oil. It should bubble a little. Then slide in another, and another. Each should cook for about 30 seconds, until lightly browned; turn each over in the oil after about 15 seconds. With the slotted spoon, transfer to a paper towel-lined plate. Fry the remaining half moons in the same manner. Serve hot or warm, with tea or coffee. Makes 12 to 15 half moon shaped pancakes.
• NOTE: Kanefa and haloumi, is available in specialty stores and great for stuffing pancakes. Ricotta salata is like feta, however, and is made from fresh ricotta that has been salted and dried. It is available in supermarkets.
• Home Baking.