Atayef are so perfect on cold winter days and extremely popular during the month of Ramadan. I give you the recipe and technique for atayef. If you don't like fried foods, you CAN BAKE THESE! I personally prefer them baked but I showed you the frying method because that way is more 'traditional'. I say let's break the rules. Bake the atayef at 350F until golden brown and crispy, flip once so both sides are baked and delicious. (about 10 minutes each side depending on your oven)
The ingredient list is below and if you click here, you can go to my instagram and follow me there too! If you have any questions, leave them here, or below my youtube video on YouTube or on my instagram. Thanks so much for stopping by! For the dough you will need: Makes about 8 atayef. 1 1/2 cup warm water 1 1/2 tsp yeast 1 Tbsp sugar 1 cup flour 1/4 cup fine semolina 1/2 tsp baking powder 1/4 cup veggie oil (or melted coconut oil) dash of salt **optional flavors you can add: dash of ground anise dash of ground mahlab dash of ground fennel 1 tsp vanilla YOU WILL NOTICE I always make my fillings to taste because it’s always up to the chef. Here are some guidelines, taste as you go. If you’re not good at doing things ‘to taste’ always start with a small amount of everything because it’s easy to add ingredients but difficult to take things away. Don’t make your fillings too sweet because you’ll be drizzling simple syrup on your atayef at the very end. Cheese filling: Semisoft, unsalted, white cheese (ackkawi cheese preferred): cubed or shredded orange blossom water cinnamon simple syrup or sugar Nut filling: chopped nuts of choice (walnuts are great!) cinammon orange blossom water dash salt simple syrup or sugar Apple pie filling: small chunks of apple (your choice of apple) cinnamon nutmeg lemon juice dash of salt sugar To make a simple sugar syrup: 1 cup sugar 1/2 cup water squeeze of lemon Let the mixture simmer for 10 minutes. Let cool before using.
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thank you to Gemma from Bigger Bolder Baking for inspiring this video!
you will need the above items, some time, and patience. remember to measure your jar and find your own 3:1 ratio-- 3 parts vegetable glycerin and one part water. shake daily and store in a cool, dry, dark place. use your new homemade extract in the same way you would use the one from the store. happy baking!
To make fabulous yalanji, you will need:
● 1 jar grape leaves ● 3 cups cal rose rice, (short grain) ● 2-5 garlic cloves ● 1 medium onion ● 1 green spicy pepper ● 1 bunch parsley ● 1 bunch green onion ● 4 medium tomatoes ● 1/2 bunch mint leaves ● Juice from 3 lemons ● 1/2 cup extra virgin olive oil ● Salt and pepper to taste Remember to save all the juice! This will be your stock. The veggie juice, olive oil and lemon juice should be enough to cover your rolled leaves. Also, the upside-down plate will keep all your leaves from unrolling during cooking. Press down on the plate to create pressure and then place a pyrex with water over that to keep the weight down. Happy rolling! Yalanji takes about 1.5 hours minimum to cook in a normal pot, on a simmer. I prefer using the pressure cooker for these dishes. It's a little unconventional but it works especially if you're short on time. Pressure cooker method: Protect your leaves by putting potatoes or tomatoes in the bottom of your pot. Once I didn't have either so I sliced a zucchini and arranged the slices in the bottom of the pot. Arrange your leaves directly into the pot as you roll them. Fill it with the juice from the vegetables. Place your plate + water bowl on top. Be careful that they don't touch the lid of the pressure cooker when you close it. Bring the pot to a boil, cover and wait until you hear the pressure cooker start to whistle. Reduce the temperature to low and cook for 25 minutes. Remove from heat after 25 minutes and wait until the pressure cooker releases the pressure. Alternatively, you can run the pot under cold water to release the pressure faster. Drain the vegetable stock and enjoy your yalanji! The yalanji rice can be cooked on it's own like regular rice if you have any leftover.
beauty comes from within. and I'm not just talking about confidence (that's a whole other blog post). I'm talking about beautifying your body from the inside out, making your skin glow, being healthy, naturally.
in this video I show you 5 Arab beauty secrets you find in your kitchen. there was so much more I wanted to include: how to use lemons, garlic, potatoes, yogurt, fruits, veggies, oils, etc as natural beauty products. do you have any beauty secrets you'd like to share? comment below my video on youtube!
For the Date filling:
Dates Cinnamon (don't be shy with the cinammon) Butter (or shortening or oil to soften the dates) ALL TO TASTE It’s okay if you have leftover dates (as you can see there’s no measurements for this one). Just eat any left over plain or use them in smoothies or healthy snack bars. For the Nut fillings: 1 cup Nuts of choice— walnuts or pistachios 1 tsp Orange Blossom Water Cinnamon to taste Simple Syrup or Honey to taste (about 1/2 cup) Dash of Salt Powdered Sugar-- Nut Mamoul is the ONLY one that gets a dusting of powdered sugar. For the Dough: PLEASE USE A FOOD SCALE and please do not over work your dough. 750 grams Flour 250 grams Fine Semolina 150 grams Sugar 1 Tbsp ground Mahlab Optional ➡ ground fennel, adds to the flavor Dash of Salt MIX TOGETHER In a small bowl mix: 1 Tbsp Yeast 1 Tbsp Sugar 1 cup Warm Water Lastly add 1/2 kilo (500 grams) Shortening or preferred ➡ ghee butter, use the good stuff. To see how I put these together and how to make the cookies, watch my video! |
MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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