Servings:
|
about
scaling
|
Cook Time: |
40 minutes |
Prep Time: |
1 hour |
Cook Method: |
stovetop |
Cook Temp: |
medium |
| |
| |
.................................................................................
Atayif are a traditional dessert enjoyed year round, but they’re especially popular during the Muslim holy month of Ramadan, says Mahmoud. “There are many different batter and filling recipes, but this is the one I’ve perfected, and my friends can’t get enough of it.”
Notes: Orange blossom water may be used in place of vanilla extract. Nutmeg may be substituted for allspice. You may need more canola oil.
Pancakes
1 cup all-purpose flour
1 cup 21/2-minute enriched farina cereal
(such as Cream of Wheat)
1 cup milk
1 cup water
1 (1/4-oz.) pkg. instant yeast (also called
quick rise or rapid rise)
2 T bsp. sugar
1/4 tsp. baking soda
4 T bsp. canola oil, more if needed
Syrup
11/2 cups sugar
1 cup plus 2 Tbsp. water
21/4 tsp. fresh lemon juice
3/4 tsp. orange blossom water (in the
International aisle) or vanilla extract
Filling
1 cup finely chopped walnuts
2 T bsp. sugar
11/2 tsp. cinnamon, or to taste
1/4 tsp. allspice or nutmeg, or to taste
1. Prepare pancakes. Place flour, farina, milk, water, yeast, sugar, and baking soda in a blender or food processor and blend
until smooth. Let rest for 30 minutes.
2. Prepare syrup. Combine all syrup ingredients in a medium saucepan. Bring to a boil over high heat, then continue to
boil, stirring occasionally, for about 5 to 10 minutes. Mixture should thicken slightly but remain a little thin. Remove from heat,
pour syrup into a 9-by-13-inch pan, and let cool to room temperature. Set aside.
3. Prepare filling. In a medium bowl, combine nuts, sugar, cinnamon, and allspice or nutmeg. Stir well and set aside.
4. Give pancake batter a quick stir. Preheat a large nonstick skillet or griddle on medium to medium-high until very hot — a
drop of water should sizzle when dropped on the pan. Use a 1/4-cup measuring cupto pour batter directly onto hot skillet.
Depending on the size of your skillet, you may be able to fit 2 or 3 pancakes at a time. Cook only one side. Pancakes are ready
when batter on up side is bubbly and just barely dry, about 1 to 11/2 minutes. Do not cook pancakes all the way through; when
they’re bubbled on top and golden on the bottom, remove them from heat. Some of the batter on the top will not be cooked.
Place cooked side down in a single layer on a dishtowel and let cool. You should be able to make a total of 16 pancakes.
5. Place a scant tablespoon of filling on half of each pancake. Fold over to form half circles; pinch all around edges to make sure each turnover is sealed, or press down firmly, leaving edges open slightly. (Turnovers may be frozen at this point until ready to move on to the next step. Let thaw at room temperature before
continuing.)
6. In a large nonstick skillet, heat 2 Tbsp. of the oil over medium-high heat. Cook turnovers about 1 minute on each side,
until golden brown and a little crunchy, adding more oil if needed. Immediately remove and place in pan of cooled syrup,
turning so entire turnover is covered with syrup. As you prepare more turnovers, flip over the syrup-covered ones. When
ready to serve, remove atayif from syrup and place on a serving plate. Serve at room temperature. Store at room temperature in
an airtight container.
Recipe courtesy of Kay Mahmoud via Hannaford fresh Magazine May June 09.
Nutrition Facts |
|
Serving Size
(190g
)
|
|
Servings Per Container
8
|
| Amount Per Serving |
| Calories 430 |
Calories from Fat 158 |
| |
% Daily Value * |
| Total Fat 17.7g |
28% |
| Saturated Fat 2g |
10% |
| Trans Fat 0g |
|
| Cholesterol 3mg |
1% |
| Sodium 309mg |
13% |
| Total Carbohydrate 66g |
22% |
| Dietary Fiber 3g |
10% |
| Sugars 36g |
|
| Protein 7g |
|
| Vitamin A 1% |
Vitamin C 5% |
| Calcium 24% |
Iron 40% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1 cup |
All purpose white flour |
|
1 cup |
Cereal, hot, farina, 2 1/2 min, dry |
|
1 cup |
Milk |
|
2 1/8 cup |
Water |
|
1/4 oz |
Yeast, red, inst, RapidRise |
|
1 7/8 cup |
Sugar |
|
1/4 tsp |
Baking Soda |
|
4 Tbs |
Canola oil |
|
2 1/4 tsp |
Lemon juice, fresh |
|
3/4 tsp |
Vanilla extract |
|
1 cup |
Walnuts, finely chopped |
|
1 1/2 tsp |
Cinnamon, ground |
|
1/4 tsp |
Spice, allspice, ground |
|
