Ataif

This is one of the most complicated and different sweet recipe I’ve tried until now and I would probably never have known about this wonderful recipe unless finding in one of my cycling paths around the city a small shop with oriental sweets. I’ve sampled some and when laying my eyes on the large platter with ataifs the shop keeper said: “this is a very good choice”. And it was a very good choice, indeed.

And then, after some research on the net I found out this is a very respectable and important recipe served in the last day of Ramadan. The variation described bellow I an adaptation of several recipes I found to my available ingredients and knowledge.

1. Syrup sauce

Ingredients

  • 2 cups of white sugar
  • 2 tbs of linden tree flowers honey
  • 1 1/2 cups water
  • 2 tbs of lemon juice
  • 2 tbs of water with some aroma. I’ve used some elder water since I have no way to find orange or rose flower water. I don’t think that using alcohol based aroma is in the spirit of this recipe.

Preparation

  • mix the sugar, honey, water and lemon juice in a pan and bring to boil on a low flame
  • let it boil for 10 – 15 minutes after the liquid starts to boil. The final consistency is about 1/3 thick as honey.
  • pour the liquid into a metal bowl and store it in a cold place

2. Nut filling

Ingredients

Preparation

  • just grind the ingredients in a blender or mash them not very fine

3. Batter

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 cups milk
  • 1/2 tbs yeast
  • 1 tbs sugar

Preparation

  • put the flour in a mixer bowl
  • put the milk in another bowl, add the sugar and sprinkle the yeast on top. Leave it be for 15 minutes. Most recipes described a foam forming but it was not my case.
  • pour the milk over the flour and mix. Keep in mind that the composition should be quite thin
  • cover with cloth and wait for 1 – 1 1/2 h. At this point you should see lots of bubbles in the batter
  • heat a pan with almost no oil and pour 1 tbs of batter. The batter should be thin enough to get a 2-4 mm thick pancake. In my case it was a bit too thick and I used the spoon to make them thiner. Cook just on one side until it starts to bubble on the other side then remove. It really needs some experimenting and a lot of plates :). Finish all the batter before the next step.

  • don’t wait and start filling the pancakes on the uncooked side with the nut filling, fold and the 2 sides should stick if pressed slightly. Fold all the pancakes.

  • heat the pan again with oil inside and when hot add the pancakes for 1 – 2 minutes on each side until they get a very nice color.

  • remove and store on some paper towels to remove the oil. I had to change the paper towels twice.
  • dip the warm pancakes in the cold syrup for one minute then remove.
  • enjoy

Some links:

5 Responses

  1. Am vrut sa scriu si la fried rice dar am renuntat, insa la asa bunatati n-am putut sa ma abtin sa nu te felicit pentru incercare (si reusita). Exista din ce in ce mai putine gospodine care gatesc (n-am inteles de ce generatia tanara se simte rusinata sa invete sa gateasca), dar venind din partea unui tanar e cu atat mai admirabil. Bravo tie! O sa "fur" reteta cu permisiunea ta, sa incerc si eu sa o fac , desi e extrem de dulce. }{

  2. Merci, a gati e o chestie de respect pentru mine insumi, mi se pare ca merita din toate punctele de vedere.

  3. Yam yam, cea mai buna prajitura, criminal de dulce.

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