AIR FRYER Atayef (a Ramadan staple!)

Name: AIR FRYER Atayef (a Ramadan staple!)
Prep time: 1 h 30 min
Cook time: 13 min
Total time: 1 h 43 min
Cuisine: Middle Eastern
Ingredients: 3.5 cups water, warmed; ½ cup milk, warmed; 3 ¼ cups all purpose flour; ½ cup fine semolina; 2 tbsp sugar; 1 tsp instant yeast; 1 tsp baking powder; ¼ tsp baking soda; 1 tsp vanilla; ½ tsp ground mahlab; 1.5 cups mozzarella, shredded; 1.5 cups ricotta cheese; 2 cups walnuts, coarsely chopped; 2 tbsp shredded coconut; 1 tbsp cinnamon; 1 tbsp sugar; Unsalted butter or ghee, as needed, for cooking in the air fryer

10 steps

Prep:1h 30minCook:13min

AIR FRYER Atayef! Atayef is a flour and semolina based pancake that is yeasted, but doesn’t get flipped over like a normal pancake as it dries out while it cooks on the one side. It is stuffed usually with a cheese mixture or a walnut mixture and sealed shut in to a half moon shape. These are only served during the holy month of Ramadan and never outside this month, and I have no idea why! They are usually fried in oil and tend to be heavy after having iftar so my go-to nowadays is to air fry them. They turn out crispy and delicious and tastes lighter, which I appreciate. They are then doused in a floral infused simple syrup (check out my prior reel for how to make that syrup). The trick to getting a beautiful colour on these Atayef is to not use a griddle but to use a heavy bottom non-stick pan on the stovetop. I’ve tried the griddle many times and it just doesn’t give me the same colour and texture. The batter is inspired by my friend @lulus__kitchen.

Updated at: Wed, 16 Aug 2023 20:13:37 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories182.9 kcal (9%)

Total Fat9.2 g (13%)

Carbs14.3 g (6%)

Sugars1.6 g (2%)

Protein4.9 g (10%)

Sodium56.2 mg (3%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

35 servings

Instructions

Step 1

In a large blender, blend together water, milk, flour, semolina, sugar, instant yeast, baking powder, baking soda, vanilla and mahlab. Let the blender run for at least one minute.

Step 2

Let the batter rest in the blender for 30 minutes. Meanwhile making the cheese and walnut fillings.

Step 3

For the cheese, mix together mozzarella and ricotta cheese in a bowl and set aside.

Step 4

For the walnuts, in a small food processor add walnuts, shredded coconut, cinnamon, and sugar. Pulse a few times. You want a chunky consistency. Set aside in a bowl.

Step 5

To make the Atayef, after it has rested for 30 minutes, give it a slight mix with a spoon. Using a heavy bottomed pan or skillet (non-stick), preheat on medium high heat for a few minutes. Pour the batter in an even medium-sized circle. You do not need to flip this “pancake” and cooks fully in a minute or two as it dries out on the top. Once fully dried on the top, set aside on a kitchen towel and cover it with another towel on top. This is important so they stay soft and pliable. Make sure they are always covered as you’re working on the rest.

Step 6

Continue to pour all the Atayef, this recipe makes about 35 pieces.

Step 7

To stuff, fold the pancake in half and using the tips of your fingers seal the edges 1/3 of the way. Choose your filling of choice and fill it with about 2 tbsp of the filling, making sure to not over fill as you need to seal the remainder of the edges. Seal the pancake shut tightly.

Step 8

To freeze: freeze all the sealed atayef in a single layer on a sheet pan and place them in a freezer safe Ziploc bag.

Air fryer option

Step 9

preheat air fryer to 370 F. Brush the frozen atayef with melted butter or ghee on both sides. Cook for 13-15 minutes, or until crispy and golden on the outside.