Mama Lolas’ Atayef

These Arabic pancakes are stuffed with a combination of ricotta, mozzarella, cinnamon, sugar and are SO good for the soul. I grew up enjoying these on special occasions and I’m super excited to share my mum’s recipe with you. They are actually quite easy to make and they’re always a hit with guests if you’re entertaining!

Ready in: 45mins

Makes: 17 Atayef

Ingredients:

• 2 cups self-raising flour

• 1 cup semolina

• 1 tbsp vanilla essence

• 3 tbsp sugar

• 3.5 cups of water

Filling

• 500g traditional ricotta

• 2 cups of mozzarella cheese

• 1 tsp cinnamon

• 2tbsp sugar

Topping

• 17 tsp butter

• Honey (optional)

Sugar Syrup (optional)

• 2 cups sugar

• 1 cup water

• 2 tbsp lemon juice

• 1 tsp rosewater (optional)

Method:

Step 1. Preheat oven to 180°C. Place all pancake ingredients in a bowl and mix well. The mixture should be similar to a runnier pancake batter.

Step 2. Heat a non-stick pan to medium-low heat. Pour ¼ cup batter onto the pan and cook until they begin to bubble. Once there is no more shiny raw batter remove the pancake and place aside on a tea towel to cool slightly. Repeat until all batter has been cooked. Do not flip atayef

Step 3. Add all the filling ingredients to a bowl and mix until well combined, breaking upn the ricotta into small pieces

Step 4. Once Atayef have cooled, place 2-3 tbsp of the filling in the middle, fold into a half-moon shape and pinch the sides together to seal shut. Repeat until all atayef have been filled

Step 5. Place Atayef on a lined baking tray, place 1 tbsp of butter on top each and bake for 15-17 mins or until the butter and cheese has melted

Step 6. Serve with a drizzle of honey or dip them into hot sugar syrup for 20 seconds before enjoying.

Step 7. (optional) To make sugar syrup, place the sugar, water and lemon juice in a pot, bring to a boil. Lower the heat and simmer for 5 minutes. Turn off the heat and add the rosewater if using. Set aside.

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