Atayef / Qatayef (Sweet Cheese)
🍳 stovetop
⏱ 45 min
🍽 serves 10
📋 11 ingredients
Nutrition per serving
522
calories
11.1g
protein
77.9g
carbs
19.0g
fat
Ingredients per serving
- 2.4 oz ricotta cheese
- 0.4 oz butter
- 0.2 cup all-purpose flour
- 0.2 oz sugar
- 0.2 tbsp rosewater
- 0.2 cup sugar syrup
- 0.15 oz Water
- 0.1 tsp yeast
- 0.1 cup powdered sugar
- 0.1 tbsp lemon zest
- 0.1 tbsp rosewater
Method
1. In a large mixing bowl, combine the all-purpose flour, yeast, and sugar.
2. Gradually add warm water to the dry ingredients, stirring until a smooth batter forms. Cover with a damp cloth and let rise in a warm place for about 1 hour or until doubled in size.
3. In a separate bowl, mix the ricotta cheese, powdered sugar, rosewater, and lemon zest until well combined. Set aside.
4. Heat a non-stick pan over medium heat and lightly grease with melted butter.
5. Using a ladle, pour about 1/4 cup of batter into the center of the pan for each pancake. Cook for about 2 minutes or until bubbles form on the surface.
6. Once the edges start to lift, carefully flip the pancakes and cook for an additional minute on the other side.
7. Remove the cooked pancakes from the pan and place them on a plate. Repeat with the remaining batter.
8. To assemble, spoon about 1-2 tablespoons of the ricotta mixture into the center of each pancake. Fold the edges over to form a half-moon shape and secure with toothpicks if necessary.
9. Heat the sugar syrup in a small saucepan over low heat until warm. Add 1 tablespoon of rosewater and stir to combine.
10. Dip the assembled atayef into the warm syrup, allowing them to soak for about 30 seconds on each side. Place on a serving platter and serve immediately.
