For this dish there is a choice of three fillings: ashta, cheese or nuts. The pancakes can
be bought ready from the bakery and are often served in Ramzan after the daily
fast has been broken. They must be fresh so that they are pliable.
In a recipe that calls for ashta and needs further cooking, do not substitute any other cream,
as it would melt. For better results use unsalted cottage cheese.
Method of making Ataif
Fillings for Ataif
Ashta filling for Ataif: Mix 450 gm
ricotta cheese or unsalted feta cheese with 1 cup sugar.
Walnut filling for
Ataif: 1 cup walnuts ground
or finely chopped ½ cup sugar, 1 tsp rose water or ltsp ground cinnamon.
Combine all ingredients. Cook pancake on both sides. Place 1 tblsp cream on
each ataif or pancake. Fold in half and press the sides so cream is squeezed
out from the middle.
For Fry and Bake
To Fry:
Heat oil. Fry stuffed pancakes 3-4 at a time, turning to brown evenly. Drain on
paper towels. Dip while hot into syrup and pile on a plate.
To bake:
Heat oven to 400°F. Arrange in a well-greased pan. Brush tops with melted
butter. Bake for about 15 minutes. Spoon syrup 2 or 3 times over each pancake.
Serve hot or cold.
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