Ramadan's Atayef

Watch the video to see detailed instructions

Atayef - Katayef - قطايف

  • 2 cups of flour
  • 1/2 a cup of semolina flour
  • 1 tbsp of baking powder
  • 3 tbsp of corn starch
  • 3 tbsp of sugar
  • 1/2 tsp baking soda
  • 1/2 tsp of dry yeast
  • 1 tbsp of oat milk
  • 2.5 cups of warm water
  • Roasted peanuts
  • Grated coconut
  • sugar
  • cinnamon
  • raisins (optional)
  • 1 cup water
  • 1/2 cup sugar
  • squeeze of lemon or lime
Cooking instructions:
  1. In a mixing bowl, combine the dry and wet ingredients of the batter.
  2. Whisk all the ingredients together and cover the batter, setting it aside for an hour.
  3. After an hour, heat a non-stick pan and use a funnel to pour the batter into the pan to make circular shapes.
  4. Once bubbles pop and the pancake is cooked, move it to a plate and keep it covered.
  5. Prepare the filling using chopped roasted peanuts, grated coconut, sugar, and cinnamon powder. 
  6. Mix them in the desired ratio and add raisins if you like.
  7. Take one pancake, place a spoonful of filling in the center and fold it in half to create a half-moon shape. 
  8. Press the edges together to seal.
  9. Fry the filled pancake in oil until it is crispy and golden brown on both sides.
  10. If you plan to use cold fillings, you can make the "cat's ear" shape and fill it after frying.
  11. Create a sugary syrup by boiling half a cup of sugar with 1 cup of water and a squeeze of lemon or lime until it thickens and gets a light golden color.
  12. Drizzle the syrup on top of the fried pancakes or drown them in it, depending on your preference.
  13. Serve and enjoy.
The exact ratio of the filling ingredients is up to the cook's preference.
Additional fillings like chocolate, cream cheese, custard or pistachios can be used as well.