At the point when I got my task for Secret Recipe Club this month, I was thrilled to see that it was loaded with Middle Eastern plans, a cooking that I'd like a greater amount of in my collection. Truth be told, Sawsan's Chef In Disguise blog resembles a reference book of genuine, delicious dishes from the area. Conceived in Palestine, brought up in Jordan, and presently living in the United Arab Emirates, Sawsan not just tells you the best way to make a dish (with immaculate headings) yet in addition gives you the history behind it.
I had an extremely hard time narrowing down which formula to reproduce, at the end of the day chose atayef asaferi, or Arabic hotcakes. I adored the idea—a straightforward player is cooked into little flapjacks, loaded down with cream, and dunked into pistachios. The outcome isn't just delightful in introduction, however tasty.
Sawsan invested a lot of energy consummating this formula, so I knew not to disturb it. The main substitution I made was to utilize ricotta cheddar rather than the coagulated cream, just because of accessibility of the fixing in the States. Things start off effectively enough, with whisking together the dry fixings and afterward including the wet.
- For the dough:
- 1 cup all purpose flour
- ¼ cup semolina flour
- ¼ teaspoon active dry yeast
- ½ teaspoon baking powder (may need more, see instructions)
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1½ cups warm water (may need more, see instructions)
- For the filling:
- 3 cups ricotta cheese
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground cardamon
- ⅔ cup crushed pistachios
- For serving:
- Maple syrup or rosewater syrup
- To cook the atayef:
- In a large bowl, mix together all purpose flour, semolina flour, yeast, baking powder, and sugar. Add in vegetable oil and water and whisk until mixture is thin and clump-free. Allow the batter to rest for 10 minutes.
- Heat a non-stick pan over medium heat. Once pan is hot, add 1 tablespoon of batter to center. You should bubbles form around the edges and then spread to the entire surface. If the bubbles don't spread, your batter is too thick. Add 2 tablespoons of water to the batter, whisk, and try again. If you add water and get the same result the second time, try adding ½ a teaspoon of baking powder, whisk, and try again. You should now see bubbles forming across your entire atayef.
- Your atayef is done cooking when it is no longer shiny and the bottom has browned evenly, about 1-2 minutes. Transfer atayef to a clean kitchen towel and cover to keep in moisture (and make it easy to seal). Continue to make remaining atayef until batter runs out. Layer atayef on kitchen towel with like sides facing each other (bubbly side touches bubbly side of next atayef, cooked sides touches cooked side, etc).
- To stuff the atayef:
- In a medium bowl, mix together ricotta, ground cinnamon, and ground cardamon. Pour crushed pistachios into a shallow bowl or small plate.
- To stuff, fold the atayef in a half circle and pinch along the sides, stopping halfway up. Use a small spoon to scoop ricotta mixture into the opening, then dip atayef into pistachios.
- Serve with a drizzle of maple syrup.
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