Sweet Walnut Stuffed Ataif Pancakes with Rose Syrup
Indulge in the delightful flavors of Sweet Walnut Stuffed Ataif, a traditional Arab dessert that features delicate pancakes filled with a sweet walnut mixture and drizzled with fragrant rose syrup. Perfect for special occasions or as a delicious indulgence, these fluffy pancakes are easy to make and promise to impress family and friends alike. Served warm or cold, they embody the essence of Middle Eastern hospitality and sweetness, making them a beloved treat throughout the region.
N/A
Servings
220
Calories
9
Ingredients
Ingredients
Active dry yeast
1 1/2 teaspoons (Dissolved in water with sugar)
Lukewarm water
1 1/2 cups (Used to activate yeast and form batter)
Sugar
2 1/2 cups (For syrup and filling)
All-purpose flour
1 1/3 cups (For pancake batter)
Lemon juice
1 tablespoon (For syrup)
Rose water
1-2 tablespoons (Optional, for scented syrup)
Vegetable oil
For frying (Used to fry pancakes)
Coarsely chopped walnuts
2 cups (For filling)
Ground cinnamon
2 teaspoons (For filling)
Instructions
1
Start by dissolving the active dry yeast with the sugar in 1/2 cup of lukewarm water. Let it sit in a warm place for about 10 minutes until it froths, indicating that the yeast is active.
2
In a large mixing bowl, combine the all-purpose flour with the yeast mixture. Gradually add the remaining lukewarm water while stirring to form a smooth, lump-free batter. Beat the mixture vigorously to ensure it is well incorporated.
3
Cover the bowl with plastic wrap and let it rise in a warm, draft-free area for approximately one hour or until it has doubled in size.
4
While the batter is rising, prepare the syrup. In a saucepan, bring 1 1/4 cups of water to a boil. Stir in the 2 1/2 cups of sugar and the lemon juice, then reduce the heat and let it simmer for 10 minutes. Remove from heat, stir in 1-2 tablespoons of rose water, and allow the syrup to cool completely.
5
Once the batter is ready, heat a non-stick or lightly oiled skillet over medium heat. Pour a half ladle of the batter onto the skillet, spreading it slightly to form a circle. Cook the pancake on one side only; when small bubbles form, indicating it’s ready, carefully lift it out and place it on a platter. Repeat with the remaining batter.
6
Prepare the filling by combining the coarsely chopped walnuts, 4 tablespoons of sugar, and 2 teaspoons of ground cinnamon in a bowl. Mix well to incorporate the flavors.
7
To assemble, place a generous heaping tablespoon of the walnut mixture in the center of each pancake. Fold the pancake in half and pinch the edges tightly to seal in the filling securely.
8
Heat vegetable oil in a deep pan to about 1-inch depth over medium-hot heat. Fry the stuffed pancakes in batches until they are pale brown and crispy, usually 2-3 minutes on each side. Use a slotted spoon to remove them and drain on paper towels.
9
While they are still warm, dip the fried pancakes directly into the prepared rose syrup. Drizzle any remaining syrup over the pancakes before serving. Enjoy warm or allow them to cool before serving.
Nutrition Information
7g
Fat
34g
Carbs
3g
Protein
14g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Sweet Walnut Stuffed Ataif Pancakes?
Ataif is a traditional Arab dessert consisting of delicate pancakes filled with a sweet walnut mixture and drizzled with fragrant rose syrup.
How do I activate the yeast for the pancake batter?
Dissolve 1 1/2 teaspoons of active dry yeast with sugar in 1/2 cup of lukewarm water and let it sit for about 10 minutes until it froths.
How long should the pancake batter rise?
The batter needs to rise in a warm, draft-free area for approximately one hour or until it has doubled in size.
What is the secret to a smooth Ataif batter?
Combine the flour with the yeast mixture and gradually add lukewarm water while beating the mixture vigorously to ensure it is smooth and lump-free.
How do I prepare the rose syrup?
Boil 1 1/4 cups of water with 2 1/2 cups of sugar and lemon juice for 10 minutes, then remove from heat and stir in rose water.
Why is lemon juice added to the syrup?
Lemon juice is added to the sugar and water mixture during boiling to help achieve the correct syrup consistency.
What is the pancake filling made of?
The filling is a mixture of 2 cups of coarsely chopped walnuts, 4 tablespoons of sugar, and 2 teaspoons of ground cinnamon.
Do I cook both sides of the Ataif pancake?
No, you should cook the pancake on one side only; it is ready when small bubbles form on the surface.
How do I assemble the stuffed pancakes?
Place a heaping tablespoon of walnut filling in the center, fold the pancake in half, and pinch the edges tightly to seal.
What type of oil is best for frying Ataif?
Vegetable oil is recommended for frying the stuffed pancakes to a crispy, pale brown finish.
How long do the pancakes need to be fried?
Fry the stuffed pancakes in batches for about 2-3 minutes on each side until they are crispy and pale brown.
When should I apply the syrup to the pancakes?
Dip the fried pancakes directly into the prepared rose syrup while they are still warm for maximum flavor absorption.
Can Ataif be served cold?
Yes, these pancakes can be enjoyed warm or allowed to cool before serving.
How many calories are in one serving of this dessert?
There are approximately 220 calories per serving.
What is the fat content per serving?
Each serving contains approximately 7g of fat.
How many carbohydrates are in these pancakes?
There are 34g of carbohydrates per serving.
How much protein is in each serving?
Each serving provides 3g of protein.
What is the sugar content per serving?
There are 14g of sugar in each serving.
Is rose water mandatory for the syrup?
Rose water is optional but highly recommended for creating the traditional fragrant scent of Middle Eastern syrup.
What kind of flour is used for the batter?
The recipe calls for 1 1/3 cups of all-purpose flour.
How many ingredients are required for this recipe?
There are 9 main ingredients: yeast, water, sugar, flour, lemon juice, rose water, vegetable oil, walnuts, and cinnamon.
How deep should the oil be for frying?
You should heat the vegetable oil to about a 1-inch depth in a deep pan.
What should I do if the batter has lumps?
Beat the mixture vigorously during the mixing phase to ensure all lumps are removed before letting it rise.
What culture does this recipe originate from?
This is a Middle Eastern dessert, specifically a traditional Arab pancake dish.
Can I use a different nut for the filling?
While walnuts are traditional for this recipe, the technique can be applied to other chopped nut mixtures.
How do I know when the pancake is ready to be removed from the skillet?
The pancake is ready when small bubbles form on the top surface; then you carefully lift it out without flipping it.
What is the role of cinnamon in this dish?
Cinnamon is mixed with the walnuts and sugar to provide a warm, aromatic spice profile to the filling.
Should the syrup be hot or cold when dipping?
The syrup should be cooled completely before the warm, fried pancakes are dipped into it.
What size should the pancakes be?
Using a half ladle of batter will create the appropriately sized circle for a standard Ataif pancake.
What is the best way to drain excess oil?
Use a slotted spoon to remove the pancakes from the oil and place them on paper towels to drain before dipping in syrup.