Ingredients
Method
Step 1.
- Begin by making the sugar syrup. Combine sugar, water, orange blossom, and lemon in a saucepan. Place over medium heat and bring to a boil.
- Reduce heat and simmer until the syrup thickens, about 10 minutes. Remove from heat and let cool.
Step 2.
- Mix the yeast with ⅓ cup of warm water and ½ teaspoon of sugar. Set aside to rise
- Combine flour, semolina, sugar, baking powder, and salt in a bowl.
Step 3.
- Add the dry ingredients to 1 ¼ cup of warm water, mix. Then, stir in the yeast mixture. Use a hand-held mixer or mix by hand until smooth. Let the batter rest for 30 minutes.
- After resting, if the batter is too thick, gradually add up to an additional ¼ cup of warm water, but no more, to reach the desired consistency.
Step 4.
- For the filling, mix walnuts, coconut, cinnamon, sugar, and orange blossom. Set aside.
Step 5.
- Heat a non-stick skillet over medium to low heat. I love using the nordic ware 2 burner griddle. It's just perfect for the atayef.
- Scoop or ladle the batter onto the skillet. Bubbles should form.
- Cook until the surface is no longer wet. Do not flip; cook on one side only. cover between two clean and dry tea towels.
Step 6.
- Place a heaping teaspoon of filling in the center of each atayef pancake. Fold the pancake in half and pinch the edges to seal.
- Option here is to freeze them with baking paper for later use. Once frozen, pop them into a bag.
Step 7.
- Fry the atayef in vegetable oil until deep golden brown. Remove from oil and dip straight into the sugar syrup, remove and rest on a wire rack to remove excess syrup.
