Ataiyef - Stuffed Syrian Pancakes (Diary) Recipe

Looking for an easy Ataiyef - Stuffed Syrian Pancakes (diary) recipe? Learn how to make Ataiyef - Stuffed Syrian Pancakes (diary) using healthy ingredients.


Submitted by ronit

Makes 48 servings



http://www.recipezaar.com/Ataiyef-Stuffed-Syrian-Pancakes-268738

Recipe Ingredients for Ataiyef - Stuffed Syrian Pancakes (diary)

2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup ricotta cheese
1 cup oil, for frying (approximately a cup)
1/2 cup pistachios, shelled and finely chopped (or coarsely ground in a food processor)
3 cups sugar
1 teaspoon lemon juice (fresh is best)
1/2 teaspoon rose water or orange blossom water

Recipe Directions for Ataiyef - Stuffed Syrian Pancakes (diary)

  1. Make the syrup: Combine the sugar, lemon juice, orange blossom or rose water and 1 cup water in a medium saucepan over medium heat.

  2. Stir constantly with a wooden spoon until the mixture boils.

  3. Reduce the heat to low and simmer for at least 15 minutes, or until the syrup slides slowly down the back of a spoon.

  4. Allow the syrup to cool, then refrigerate in a glass jar until cold.

  5. If it is too thick when you need it, add water and simmer again.

  6. If it is too thin, heat it for a longer period of time.

  7. The syrup will keep, chilled, for up to 2 months. You'll need one cup for the ataiyef.

  8. Preheat a griddle over medium heat.

  9. Lightly wipe the pan with a paper towel dipped in vegetable oil.

  10. While the griddle is preheating, sift the flour, baking soda, sugar, baking powder and salt into a large mixing bowl.

  11. Add the egg and about 2 cups water to the mixture (more or less depending on how you like your batter).

  12. Stir the mixture until the batter is smooth and there are no lumps.

  13. Make the pancakes by pouring the batter, 1 tablespoon at a time, onto the griddle.

  14. Shape the batter into 3-inch-wide pancakes, similar to thin crÍpes.

  15. Cook on one side only, removing the pancake when bubbles just start to form.

  16. Keep the cooked pancakes moist by covering them with another plate. (Grease the pan as needed.).

  17. Place 1 teaspoon ricotta in the uncooked center of each pancake.

  18. Fold the pancake in half and pinch the sides firmly closed.

  19. Fill the pancakes as quickly as possible so they do not dry out. (At this point, the pancakes may be frozen for later use.).

  20. Preheat the the oil to 350F in a large saucepan.

  21. Deep-fry the filled pancakes in batches for 2 to 3 minutes, turning once so both sides brown (replenish oil as needed).

  22. Coat one side of the fried pancakes with the cold shira or both if you like it really sweet.

  23. Dip the point of each pancake in the pistachios and arrange on a plate without overlapping.

  24. Note: For a nondairy version to eat with a meat meal, combine 2 cups finely chopped walnuts, 1/2 cup sugar and 1 teaspoon cinnamon; substitute for the ricotta.

Categories

Dairy, Dessert, Middle Eastern, Hanukkah, Fry, Kosher

Nutrition Facts
Serving Size 30.3g
Amount Per Serving
Calories
124
Calories from Fat
51
% Daily Value*
Total Fat
5.7g
9%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
58mg
2%
Potassium
33mg
1%
Total Carbohydrates
17.4g
6%
Dietary Fiber
0.3g
1%
Sugars
12.9g
Protein
1.5g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in cholesterol
  • Low in sodium
  •   Bad points
  • Very high in sugar
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