Atayef Bil Jawz (Pancakes stuffed with walnuts)

Many desserts throughout the Middle East are always available, Baklava, and Knafa are two such delicacies.

Some however are tied with certain holidays and traditions.  Just as we make Mahmoul during Easter, Atayef is something to look forward to during the month of Ramadan.  These little pancakes are cooked by street vendors and men line up to take piles of the pancakes home for the women to fill with cheese or nuts.

For the batter:

1 tsp yeast

1 tsp sugar

2 cups warm water

1 1/2 cups flour

1 Tbl oil

Dissolve the yeast in 1/2 cup warm water with the sugar. Let rest for about 10 minutes until bubbly.  Put flour into a large bowl.  Add the yeast mixture and remaining water and whisk until mixed well and free of lumps.  Cover with plastic wrap and let rest for at least 1 hour.

Meanwhile, prepare the syrup:

2 cups sugar

1 cup water

1 Tbl lemon juice

1 tsp each Rose Water & Orange Blossom Water

Bring the sugar, water and lemon juice to a boil, reduce heat and simmer for about 5 minutes.  Remove from heat and stir in flower waters.

Prepare Filling by mixing together:

1 1/2 cups finely chopped walnuts

1/2 cup sugar

1 1/2 tsp rose water

Mix pancake batter, heat frying pan over high heat, then lower to medium heat.  Lightly oil pan.

Using a small ladle, pour about a 3-4 inch pancake into pan.  Cook only 1 side of the pancake.

When the bubbles pop and the pancake is dry, remove to platter.

Fill each pancake with about 1 tablespoon of the nut mixture and close and seal the edges.

After all the atayef are filled, fill the frying with about 1-2 inches of oil and fry the atayef until golden brown.

Remove and drain on paper towels.  Dip each into syrup and place on serving platter.

(tip: When making desserts with simple syrup, one should be hot and one cold i.e. the syrup is cold and the atayef is hot or visa versa)