This is the number one dessert among Muslims during Ramadan, a fan favorite that some people make every night of the month. It’s so delicious, think of a stuffed pancake, but a bit different.
Ingredients
- 1/2 cup semolina
- 2 cups flour
- 1 tbs sugar
- 1/2 tsp. Salt
- 1/4 tsp yeast
- 1/4 tsp powder vanilla
- 2 1/2 cups warm water
- 1/4 tsp baking soda + 1/4 cup room temperature water
Filling
- Cheese (queso blanco) soaked in cold water until no longer salty
- 2 tbs sugar
Simple syrup
- 3 cups sugar
- 2 cups water
- 2 tbs lemon juice
- 2 tbs Rose water or orange blossom
Instructions
- In a bowl whisk the dry ingredients add water and whisk, using a hand mixer (no blender) mix for 2 minutes cover the bowl and let rest on top of the counter (no need for warm place) for 30 minutes.
- Uncover mix baking soda with extra water add to the batter and mix for 2 minutes, let rest for 5 minutes then you can start working with the batter.
- Using a non-stick skillet let it get really hot, start pouring your batter using either a pancake dispenser or a ladle. Turn the heat down to medium bubbles should form on top wait until they’re dry and remove from heat (don’t flip) place on a towel and cover so it doesn’t dry.
- Strain the cheese completely from water, break it down add sugar and mix.
- To a pot add sugar, water and 2 tablespoons of lemon juice and cook on medium heat once it starts bubbling time it for 15 minutes, remove from heat add which ever flavoring you like I prefer orange blossom. Stir and let it cool.
- Assemble:.
- Pinch the Atayef from the edge to make a pocket (refer to reel) fill with cheese making sure not to over fill and pinch the rest of the pocket you will have half moons. Deep fry in hot oil until golden place in the simple syrup and enjoy.