Atayef

Name: Atayef
Ingredients: 4 cups all-purpose flour (about 500 grams); 1/2 cup fine semolina (about 80 grams); 2 teaspoons cornstarch; 2 teaspoons sugar; 2 teaspoons powdered milk; 2 teaspoons simple syrup; 1 1/2 teaspoons instant yeast; 1/4 teaspoon salt; Water, as needed for mixing; For the filling:; 6 cups whole milk (about 1.4 liters); Lemon juice or white vinegar

Sabah LWard @cook_9755291

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Atayef

Sabah LWard @cook_9755291

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Ingredients

4 cupsall-purpose flour (about 500 grams)
1/2 cupfine semolina (about 80 grams)
2 teaspoonscornstarch
2 teaspoonssugar
2 teaspoonspowdered milk
2 teaspoonssimple syrup
1 1/2 teaspoonsinstant yeast
1/4 teaspoonsalt
Water, as needed for mixing
For the filling:
6 cupswhole milk (about 1.4 liters)
Lemon juice or white vinegar

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Steps

1

Place all the ingredients in a large bowl. Gradually add water while stirring until you get a very loose batter—thinner than the batter for loukoumades. Let the batter rest for about 10 minutes.
2

Once rested, heat a nonstick skillet or griddle over medium heat. When hot, pour the batter in circles. When bubbles form and the surface looks like the picture, remove from the pan.
3

Place the cooked pancakes on a tray and cover them with a cloth to keep them soft. This is how they should look when finished.
4

For the filling, heat the milk on the stove. Once it boils, slowly add lemon juice or white vinegar until the milk curdles and forms curds. Strain well, add 2 teaspoons of simple syrup, then use this mixture to fill the pancakes and seal them.
5

Heat oil in a skillet and fry the filled pancakes. Immediately dip them in cold simple syrup.
6

For the simple syrup, use the same recipe as for Hala Al-Samoun. Enjoy!