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EWmums

EWfood

ewmoda

Arabic dessert lovers- atayef/qatayef?

33

Posts

EW NEWBIE

Latest post on 21 July 2013 - 17:21

Hello fellow atayef-lovers:

I've been waiting for Ramadan to have some delicious atayef. The first time I ate atayef it was a healthy, non-fried semolina pancake stuffed with nuts and topped with sweet sauce. (with some orange blossom flavoring)

I've been to two fancy hotel iftars this Ramadan and both times the atayef has been deep fried and not tasty at all - it's dripping with oil and honey :( I even went to Wafi Gourmet at the mall only to find the same sort of thing.
Does anyone know where I can find the best (non-fried) atayef in Dubai??
I've found a recipe online http://cupsofchai.com/2010/10/06/atayef/
which I have yet to try but would love to buy it since it's only really prepared one month a year.
Any leads appreciated. TIA :)

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1987

Posts

EW EXPERT

Latest post on 02 August 2013 - 15:40

Actually its not breadcrumbs, apricot, it's semolina.Yes it should be semolina (the fine one, farkha?) but I've seen recipes online by Australian Lebanese who use breadcrumbs or crushed cornflakes as a substitute...

2584

Posts

EW EXPERT

Latest post on 02 August 2013 - 08:11

Apricot thank you so much, I think it must have been shaabiyat. The recipe seems quite easy (famous last words) so I shall attempt it. Thanks!

1285

Posts

EW OLDHAND

Latest post on 02 August 2013 - 08:07

Actually its not breadcrumbs, apricot, it's semolina. Nestle has what seems to be quite an authentic recipe on their site. This is my hubbies fav dessert. He brings loads of it home from beirut, vacuum packed for the freezer. :)

1987

Posts

EW EXPERT

Latest post on 02 August 2013 - 00:20

Ladies the thread is titled atayef but you are also talking about kanufa, are the two the same thing because some are talking about cheese and others cream? An arabic neighbour once brought us the pastries with cheese filling and syrup and i'd like to replicate it but am not sure what it was, if it's one of the ones you are discussing? also please could you give idiot proof instructions with quantities! :) thanks!Atayef are sm pancakes crimped into cones or half circles and filled w either cream, cheese or nuts. Sometimes pan fried or baked before drizzling w syrup. Kunafa is crispy thin noodles/ cornflakes/ breadcrumbs toasted, combined w melted butter, compressed into a thick layer, then there can either be filling underneath or a layer of filling topped w second layer of kunafa. Kunafa filling can be: nuts, cream or Akkawi cheese. There's another dessert called shaabiyat which is FILO dough squares stuffed w cream or cheese then baked. So, which one did your neighbor share with you? I like the blog www.yasalamcooking.com for clear instructions.

1987

Posts

EW EXPERT

Latest post on 02 August 2013 - 00:10

Found it on on arabic forum, you can still check the photos in the link in case you don't read Arabic :) they looked exactly like those in the photos :) http://www.qwled.com/vb/t89259.htmlThx Swissroll! Btw, I tried your atayef recipe yesterday, filled them w 1T KDD thick cream, DH said they were the best ever :)

2584

Posts

EW EXPERT

Latest post on 01 August 2013 - 16:23

Ladies the thread is titled atayef but you are also talking about kanufa, are the two the same thing because some are talking about cheese and others cream? An arabic neighbour once brought us the pastries with cheese filling and syrup and i'd like to replicate it but am not sure what it was, if it's one of the ones you are discussing? also please could you give idiot proof instructions with quantities! :) thanks!

33

Posts

EW NEWBIE

Latest post on 01 August 2013 - 15:02

@Apricot- by all means, experiment away and share the wealth :) Will try out the qashta cream next time I'm in an atayef mood!

234

Posts

EW NEWBIE

Latest post on 31 July 2013 - 20:48

A few day ago I made some Atayef using an Internet recipe that i liked. I was very happy with the results, they looked and tasted as good as the ready made fresh ones sold in Syria during Ramadan.Thanks for posting Swissroll, will try these tomorrow. Pls tell us where on Internet you found the recipe :) me too please :D Found it on on arabic forum, you can still check the photos in the link in case you don't read Arabic :) they looked exactly like those in the photos :) http://www.qwled.com/vb/t89259.html

1285

Posts

EW OLDHAND

Latest post on 31 July 2013 - 11:01

A few day ago I made some Atayef using an Internet recipe that i liked. I was very happy with the results, they looked and tasted as good as the ready made fresh ones sold in Syria during Ramadan.Thanks for posting Swissroll, will try these tomorrow. Pls tell us where on Internet you found the recipe :) me too please :D

1987

Posts

EW EXPERT

Latest post on 31 July 2013 - 00:51

A few day ago I made some Atayef using an Internet recipe that i liked. I was very happy with the results, they looked and tasted as good as the ready made fresh ones sold in Syria during Ramadan.Thanks for posting Swissroll, will try these tomorrow. Pls tell us where on Internet you found the recipe :)

234

Posts

EW NEWBIE

Latest post on 31 July 2013 - 00:32

A few day ago I made some Atayef using an Internet recipe that i liked. I was very happy with the results, they looked and tasted as good as the ready made fresh ones sold in Syria during Ramadan. I added one table spoon of sugar to 1 cup of warm milk, then added 1 tea spoon of yeast and left the mixture for at least 5 min, during this i mixed 1 cup of flour with 2 tea spoons of baking powder and 1 cup of water, then added the yeast milk mixture. Left the batter for around one hour then used a teffal pan to cook without greasing!. For the filling i simply used Puck thick cream and made some syrup using my mum's recipe of 1 cup of water with 1/2 cup of sugar, remove the little white froth showing when it is starting to boil, boil until achieving the desired thickenss then add a pinch of salt and a table spoon of orange blossom water (or rose water i assume) and set aside to cool. I added grated pistachio to garnish. They kept well for two day :) edited by Swissroll on 31/07/2013 edited by Swissroll on 31/07/2013 <em>edited by Swissroll on 31/07/2013</em>

1987

Posts

EW EXPERT

Latest post on 31 July 2013 - 00:02

Yes, you can buy qashta ready made, either canned (Nestle, Puck, Luby's) or in a small tetrapack (KDD thick cream). If you read Arabic, "qashta" is written on all of these packages. To me, only the KDD tastes "fresh", the others taste like the lactose has caramelized a bit. samz, sorry for hijacking your thread, but personally I needed a fun cooking project distraction :) Those homemade atayef I made weren't very puffy, partly because I spread out the batter as I poured it onto hot skillet. Atayef get a special taste from the yeast and absence of egg.

1285

Posts

EW OLDHAND

Latest post on 30 July 2013 - 12:08

thanks SR, will look out for it

234

Posts

EW NEWBIE

Latest post on 30 July 2013 - 12:03

Ashtar is apparently made by boiling milk and skimming the skin off the top - this is where the Ashtar comes from I've been told. Yes Ginnee this is correct, you can buy under the name of clotted cream, saw it once in union, Im sure it available here! HTH

1285

Posts

EW OLDHAND

Latest post on 30 July 2013 - 10:39

I know in australia you used to be able to buy Ashtar cream in cans - probably not as nice as the real freshly made stuff. I wonder if you can buy it here? The ricotta sounds like it was yummy, I wonder if you could add a bit of really high fat percentage cream and some corn starch to thicken it.... Ashtar is apparently made by boiling milk and skimming the skin off the top - this is where the Ashtar comes from I've been told.

33

Posts

EW NEWBIE

Latest post on 30 July 2013 - 10:31

Looks like I'm not the only atayef foodie around :) Thanks for all the tips ladies! I made a filling with ricotta cheese, pistachios, brown sugar and orange blossom water (as per the recipe from the link I put in my original post). It was tasty, but not anything close to my very first atayef experience. I've found lots and lots of different variations when I looked it up online. Will continue to experiment until I get the right combination! In fact, I was thinking of using an atayef filling with dessert crepes. TBH I don't like the puffy texture of the pancake that atayef calls for, so I might go for a crepe next time :)

1285

Posts

EW OLDHAND

Latest post on 29 July 2013 - 21:57

Ginee, do a search for cream kunafa on yasalamcooking and it will come up. Sorry I've tried 3-4 times but I can't successfully copy and paste. It's more like muhallabia than Ashta, next time I plan to mix n heat 1 c full fat milk, 1 c whipping cream then add in 3-4 slices white bread, crusts removed n torn into bits. FIL used to heat equal quantities of full fat milk n whipping cream then add semolina, but occasionally it got too thick like cement. Thank u, Miss A :-)

1987

Posts

EW EXPERT

Latest post on 29 July 2013 - 21:20

Ginee, do a search for cream kunafa on yasalamcooking and it will come up. Sorry I've tried 3-4 times but I can't successfully copy and paste. It's more like muhallabia than Ashta, next time I plan to mix n heat 1 c full fat milk, 1 c whipping cream then add in 3-4 slices white bread, crusts removed n torn into bits. FIL used to heat equal quantities of full fat milk n whipping cream then add semolina, but occasionally it got too thick like cement.

1285

Posts

EW OLDHAND

Latest post on 29 July 2013 - 14:11

Update: Made a small batch of atayef using this recipe: Combine 1/2 t yeast and 1/2 t sugar into 1/2 cup warm water, let proof 10 min. in separate bowl, whisk together 3/4 c plain flour, 1/8 t salt. Make well, whisk in the yeast, adding more water if needed to make smooth batter. Cover w plastic wrap and let rise 1 hr. To cook, heat flat griddle or lg frying pan (I used an Indian roti tava) and lightly grease. Pour 2 T batter and immediately spread with back of eating fork into circle or oval shape. I was able to cook 3-4 atayef at a time. Cook until the top loses its "raw" color, remove to paper towel-lined hot pot. Made the ashta filling and attar syrup using recipes found on www.yasalamcooking.com, but may change the ashta filling next time as I remember FIL's ashta being thicker. Well received :) I'm going to give this a crack!! Could you paste the Ashtar recipe when you have time? I couldn't find it on the site.

1987

Posts

EW EXPERT

Latest post on 29 July 2013 - 14:04

Update: Made a small batch of atayef using this recipe: Combine 1/2 t yeast and 1/2 t sugar into 1/2 cup warm water, let proof 10 min. in separate bowl, whisk together 3/4 c plain flour, 1/8 t salt. Make well, whisk in the yeast, adding more water if needed to make smooth batter. Cover w plastic wrap and let rise 1 hr. To cook, heat flat griddle or lg frying pan (I used an Indian roti tava) and lightly grease. Pour 2 T batter and immediately spread with back of eating fork into circle or oval shape. I was able to cook 3-4 atayef at a time. Cook until the top loses its "raw" color, remove to paper towel-lined hot pot. Made the ashta filling and attar syrup using recipes found on www.yasalamcooking.com, but may change the ashta filling next time as I remember FIL's ashta being thicker. Well received :)

1987

Posts

EW EXPERT

Latest post on 25 July 2013 - 15:45

if you want to make the most delicious atayef, i would recommend that you pay "Feras" sweets a visit. They have branches in Qusais, Sharjah & Al Barsha as well. The sell the actual dough (Atayef) -which is delicious- and they sell the cheese (shredded and kept in little plastic containers). This place's dough and chees are the best in town. as for baking them, lightly butter a baking pan and place your stuffed atayef in it then bake for no longer than 15-20 minutes so they dont get all dried up. Feras' atayef cannot go wrong !Thx for tip, there's a Feras branch on Dhiyafa/2nd December Rd, handy for Jumeira residents :) Still wanna try Wuffles' homemade to impress DH (he really appreciates the effort involved) :)

Anonymous (not verified)

0

Posts

EW NEWBIE

Latest post on 25 July 2013 - 11:15

if you want to make the most delicious atayef, i would recommend that you pay "Feras" sweets a visit. They have branches in Qusais, Sharjah & Al Barsha as well. The sell the actual dough (Atayef) -which is delicious- and they sell the cheese (shredded and kept in little plastic containers). This place's dough and chees are the best in town. as for baking them, lightly butter a baking pan and place your stuffed atayef in it then bake for no longer than 15-20 minutes so they dont get all dried up. Feras' atayef cannot go wrong ! They have also opened a branch in Discovery Gardens:)

52

Posts

EW NEWBIE

Latest post on 25 July 2013 - 11:05

if you want to make the most delicious atayef, i would recommend that you pay "Feras" sweets a visit. They have branches in Qusais, Sharjah & Al Barsha as well. The sell the actual dough (Atayef) -which is delicious- and they sell the cheese (shredded and kept in little plastic containers). This place's dough and chees are the best in town. as for baking them, lightly butter a baking pan and place your stuffed atayef in it then bake for no longer than 15-20 minutes so they dont get all dried up. Feras' atayef cannot go wrong !

1285

Posts

EW OLDHAND

Latest post on 24 July 2013 - 22:59

Why once a year? We make them all year round (my husband is Palestinian). Cook the batter on one side as you do pancakes, stuff them and put syrup with a touch of rosewater just before serving. Never deep fry them. Can't see any point in buying them premade-they are idiot proof-even my son has made them himself since he was a young teenager.Wuffles, could you pls share your homemade atayef recipe pls? DH returning from business trip soon and I'd love to surprise him.... Yes please :D

1987

Posts

EW EXPERT

Latest post on 24 July 2013 - 22:37

Why once a year? We make them all year round (my husband is Palestinian). Cook the batter on one side as you do pancakes, stuff them and put syrup with a touch of rosewater just before serving. Never deep fry them. Can't see any point in buying them premade-they are idiot proof-even my son has made them himself since he was a young teenager.Wuffles, could you pls share your homemade atayef recipe pls? DH returning from business trip soon and I'd love to surprise him....

CrashingWaves80223

680

Posts

EW GURU

Latest post on 21 July 2013 - 23:04

Sadly I fry mine....and I do not use the proper cheese because we hate it! I mix some icing sugar and honey into Philadelphia cheese, fill them, squeeze together and fry. Then drizzle with homemade syrup and sprinkle with crushed pistachios. My neighbors love them and expect platefuls every night of Ramadan!

1996

Posts

EW EXPERT

Latest post on 21 July 2013 - 22:37

Why once a year? We make them all year round (my husband is Palestinian). Cook the batter on one side as you do pancakes, stuff them and put syrup with a touch of rosewater just before serving. Never deep fry them. Can't see any point in buying them premade-they are idiot proof-even my son has made them himself since he was a young teenager.

ItsAllAboutTheSugar

142

Posts

EW NEWBIE

Latest post on 21 July 2013 - 21:34

1) Chop it up into thin-ish slices. 2) Soak it in water for atleast 2 hours, changing the water a few times in the process. This is to leach out all the salt at akkawi tends to be very salty. 3) Drain it very well and then crumble it.

178

Posts

EW NEWBIE

Latest post on 21 July 2013 - 21:15

The easiest way to make it at home is to buy the pancakes ready made from a bakery. The best tasting ones are from the Mukhtar bakery in Sharjah. You can then stuff them with akkawi cheese or walnuts and bake them. Serve the syrup on the side. ETA : The walnut filling is a mixture of coarsely chopped walnuts, sugar, and orange blossom water. For the cheese filling buy akkawi cheese , slice it up , and soak it in water for a few hours occasionally draining and re-filling the bowl with water in order to get rid of the salt in the cheese edited by ItsAllAboutTheSugar on 21/07/2013 edited by ItsAllAboutTheSugar on 21/07/2013 Hubby mistakenly brought home a block of akkawi when I had asked for feta...at least now I know what to do with it!! Thanks so much! Do I shred the akkawi first?

ItsAllAboutTheSugar

142

Posts

EW NEWBIE

Latest post on 21 July 2013 - 17:31

The easiest way to make it at home is to buy the pancakes ready made from a bakery. The best tasting ones are from the Mukhtar bakery in Sharjah. You can then stuff them with akkawi cheese or walnuts and bake them. Serve the syrup on the side. ETA : The walnut filling is a mixture of coarsely chopped walnuts, sugar, and orange blossom water. For the cheese filling buy akkawi cheese , slice it up , and soak it in water for a few hours occasionally draining and re-filling the bowl with water in order to get rid of the salt in the cheese edited by ItsAllAboutTheSugar on 21/07/2013 <em>edited by ItsAllAboutTheSugar on 21/07/2013</em>

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