Egyptian Atayef (Qatayef)

https://www.youtube.com/watch?v=VWRXjt3EL5w

Egyptian Atayef (Qatayef)

Atayef is a beloved Egyptian stuffed pancake traditionally enjoyed during Ramadan. These delicate, pancake-like pastries are filled with a fragrant mixture of nuts, coconut, raisins, and cinnamon, then folded into their signature half-moon shape. They are shallow-fried until golden and crispy before being soaked in aromatic simple syrup, giving them a perfectly sweet and lightly crunchy finish. While atayef can also be filled with cream or baked for a lighter version, this classic nut-filled style remains a staple in Egyptian households, bringing warmth and sweetness to special gatherings.

---

Ingredients

(Seasonings should be added to taste.)

For the Syrup:

• 1 cup water

• 1 cup sugar

• juice of 1 lemon

• vanillin powder

For the Filling:

• walnuts

• shredded coconut

• golden raisins

• ground cinnamon

For the Batter:

• 1 cup flour

• ½ teaspoon salt

• ½ teaspoon sugar

• 1 teaspoon baking powder

• approximately 1 ½ cups water

---

Instructions

Prepare the Simple Syrup

Start this recipe by combining equal parts water and sugar in a saucepan over medium heat. Stir continuously until the sugar fully dissolves. Once the mixture reaches a light boil, add a squeeze of fresh lemon juice.

Turn off the heat and mix in the vanillin powder. Set the simple syrup aside and allow it to cool completely to room temperature while you prepare the rest of the recipe.

Mix the Nut Filling

In a bowl, combine the walnuts, shredded coconut, golden raisins, and ground cinnamon. Mix well until evenly distributed, then set aside.

Make the Atayef Batter

In a separate bowl, combine the flour, sugar, salt, baking powder, and water. Mix thoroughly until the batter becomes smooth, pourable, and slightly thick.

Cook the Atayef Pancakes

Add semna to a pan over medium-low heat. Pour in some of the batter to form a small pancake. Do not flip the pancake.

Cook until the top surface is no longer wet, then remove it from the pan and set aside. Repeat with the remaining batter.

Fill and Shape the Atayef

Place a spoonful of the nut filling in the center of each pancake. Carefully pinch the edges closed to form a half-moon shape.

Be careful not to overstuff or pinch too firmly, as this can cause the pancake to tear. The finished atayef should be neatly sealed and plump.

Ramadan Tip: For easy preparation during Ramadan, make the simple syrup, filling, and shape the atayef ahead of time while fasting. Save the shallow frying and syrup coating for 10–15 minutes before serving. This ensures that the atayef is served fresh, hot, and crispy—the best way to enjoy it!

Fry and Finish the Atayef

Shallow fry the filled atayef for a few minutes on each side until they develop a crispy, golden-brown crust.

Transfer them to a plate lined with paper towels for 1–2 minutes to absorb any excess oil. While still hot, immediately submerge the atayef in the cooled simple syrup.

Serve and enjoy.

---

Okay, khalas! If you try my recipe, post it on Instagram

and tag me @theegyptiancook... or else I will yell at you!