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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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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