Directions
- 1Blend all ingredients (flour, semolina, sugar, baking powder, warm water) in a blender until smooth and lump-free.
- 2Let the batter rest for 30 minutes.
- 3Heat a nonstick pan over medium heat.
- 4Pour small circles of batter onto the pan and cook only on one side until bubbles form and the surface is dry.
- 5Transfer the cooked atayef onto a clean towel and cover them.
- 6Mix the Akkawi and mozzarella cheeses together.
- 7Fill each atayef with the cheese mixture.
- 8Seal the edges of the atayef well.
- 9Place the filled atayef on a baking tray lined with parchment paper.
- 10Brush the atayef with melted butter or ghee.
- 11Bake in a preheated oven at 180°C (350°F) for about 15 minutes or until golden and crispy.
Ingredients
- 2 cups all-purpose flour
- 0.5 cup fine semolina
- 3 tbsp sugar
- 1 tbsp baking powder
- 2.5 cups warm water
- 1 cup Akkawi cheese (desalted if needed)
- 1 cup mozzarella cheese
- melted butter or ghee
Equipment
blendernonstick panclean towelbaking traybrushoven
Tips
- Adjust water as needed for pancake-like consistency.
- Let the batter rest for 30 minutes to allow the semolina to absorb the liquid.
- Transfer cooked atayef directly onto a clean towel and cover to keep them soft and pliable.
- Serve warm with sugar syrup if desired.
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