Egyptian Atayef | Sweet Dumpling

Egyptian Atayef | Sweet Dumpling

Atayef is a beloved Egyptian sweet dumpling, traditionally enjoyed during Ramadan. These delicate, pancake-like pastries are naturally vegan, made without dairy or eggs, and filled with a mixture of nuts, coconut, raisins, and cinnamon. They are then folded into a half-moon shape before being fried to golden perfection. Once crispy, they are soaked in fragrant simple syrup, giving them a deliciously sweet and slightly crunchy texture. Atayef can be served plain, stuffed with cream or nuts, and even baked instead of fried for a lighter version. This iconic dessert is a staple in Egyptian households, bringing warmth and sweetness to special gatherings.

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Ingredients

(Seasonings should be added to taste.)

For the Syrup:

• 1 cup water

• 1 cup sugar

• juice of ½ lemon

• vanillin with sugar

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

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Instructions

Preparing the Simple Syrup

Start by combining equal parts water and sugar in a pot. Bring the mixture to a low simmer while whisking continuously to help dissolve the sugar. Squeeze in fresh lemon juice and continue stirring. Once the syrup has slightly thickened, turn off the heat and add vanillin with sugar for extra flavor. Let the syrup cool down to room temperature before using it in the recipe.

Making the Filling

In a bowl, combine chopped walnuts, shredded coconut, golden raisins, and ground cinnamon. Mix everything together until well incorporated. This will be the delicious spiced filling for the atayef.

Preparing the Batter

In another bowl, combine flour, salt, sugar, baking powder, and water. Whisk the ingredients together until a smooth batter forms. The consistency should be similar to pancake batter but slightly thinner.

Cooking the Atayef Pancakes

Over medium-low heat, melt a little butter in a pan and add a scoop of the batter. Let it cook without flipping. After several minutes, the surface will form bubbles, and the top will no longer look wet. Once this happens, remove the pancake from the heat and set it aside.

Assembling the Atayef

Place a small scoop of the prepared filling in the center of the pancake, on the bubbly side. Fold the pancake in half and pinch the edges together to seal it, forming a half-moon shape. Repeat this process for the remaining pancakes.

Frying and Serving

Heat oil in a pan for shallow frying. Once hot, fry the filled atayef for a couple of minutes on each side until they turn crispy and golden brown. Remove them from the oil and place them on a paper towel to absorb any excess oil. Immediately roll the hot atayef in the prepared simple syrup, ensuring they are well coated. Serve them hot and crispy for the best taste.

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!