There’s nothing quite like the gentle scent of rose water and orange blossom wafting through the kitchen, signaling that something special is on the horizon. As the holy month of Ramadan approaches, I can’t help but reminisce about the delightful tradition of making Qatayef Asafiri, those delightful Middle Eastern pancakes stuffed with an ethereal ashta cream.
These hand-held gems are more than just a dessert; they’re a symbol of celebration, hospitality, and community. Each fluffy pancake is a canvas for the sweet, fragrant filling that whispers of bright color and flavor. Topped generously with crushed pistachios and drizzled with syrup, they offer a sweet crunch that perfectly complements their creamy center. Whether served at a festive Iftar or as a casual treat to indulge in on a lazy afternoon, these pancakes capture the very essence of home and warmth.
Join me on this culinary adventure to create your own Qatayef bil Ashta, and let the flavors transport you to a bustling bazaar filled with laughter and joy.
Why is Atayef bil Ashta a must-try?
Irresistible Flavor: The harmony of rose and orange blossom water infuses these pancakes with a unique, fragrant sweetness that lingers on your palate.
Easily Customizable: Feel free to swap the ashta filling with sweetened ricotta or spiced nuts for a delightful twist.
Perfect for Celebrations: These hand-held sweets are a beloved staple during Ramadan, marking special gatherings and fostering community.
Quick Preparation: With simple ingredients and an easy cooking process, you’ll have these enchanting treats ready to share in no time.
Visual Delight: The vibrant colors of the crushed pistachios atop the creamy filling make for an eye-catching dessert that impresses everyone.
Crowd-Pleasing: These fluffy delights are guaranteed to win over friends and family, both young and old, with every bite!
Atayef bil Ashta Ingredients
For the Ashta
- Half-and-half (2 cups) – Provides a rich, creamy base for the filling.
- Sweetened condensed milk (3 tbsp) – Adds sweetness and richness; can substitute with granulated sugar if desired.
- Cornstarch (⅓ cup + 2 tbsp) – Thickens the cream; maintain the same amount for the best texture.
- Water (½ cup) – Used to mix with cornstarch to create a smooth slurry.
- Rose water (1 tbsp) – Infuses the ashta with floral notes; use more or less according to taste.
- Orange blossom water (1 tbsp) – Complements the rose water; adjustable based on preference.
For the Syrup
- Sugar (1¼ cups) – Provides sweetness to drizzle over the pancakes; honey can be a delightful alternative.
- Water (¾ cup) – Used to dissolve sugar for the syrup.
- Lemon juice (1½ tsp) – Adds a tangy balance to the sweetness of the syrup.
- Rose water (1 tsp) & Orange blossom water (1 tsp) – Flavoring agents that enhance the syrup’s aroma.
For the Atayef (Pancakes)
- All-purpose flour (1¼ cups) – Main structure of the pancakes; essential for that fluffy bite.
- Fine semolina (¼ cup) – Enhances texture; can substitute equal amounts with all-purpose flour if needed.
- Baking powder (1 tsp) – Provides leavening for that light, fluffy pancake.
- Instant yeast (½ tsp) – Helps with the rise; ensure it’s fresh for the best results.
- Sugar (½ tsp) – Adds subtle sweetness to the pancake batter.
- Milk (1¾ cups) – Hydrates the batter for perfect consistency.
For the Topping
- Crushed/chopped shelled pistachios (¼ cup or more) – Adds a charming crunch and color; adjust quantity to your liking.
Creating your own Atayef bil Ashta will not only fill your home with the most delightful aromas but will also bring a taste of tradition and celebration right to your table!
How to Make Atayef bil Ashta
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Prepare the ashta – In a saucepan, heat the half-and-half and sweetened condensed milk over medium heat. When warm, mix the cornstarch with the water and add to the pan, stirring until thickened. Fold in the rose water and orange blossom water, then cool in the refrigerator.
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Make the syrup – In a separate pot, combine the sugar and water, bringing it to a boil. Once dissolved, add the lemon juice, rose water, and orange blossom water. Remove from heat and let it cool to thicken slightly.
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Mix pancake batter – In a bowl, whisk together the all-purpose flour, semolina, baking powder, instant yeast, and sugar. Gradually add the milk, mixing until smooth. Allow the batter to rest for about 10 minutes.
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Cook the pancakes – Preheat a non-stick skillet over medium heat. Pour in scant ⅓ cup portions of batter, cooking only one side until bubbles form and the top appears dry. Avoid flipping the pancakes to retain their soft texture.
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Assemble the Atayef – Take a pancake, place a generous spoonful of the chilled ashta filling in the center, and fold it into a cone shape, sealing the edges well. Dip the top in crushed pistachios and serve drizzled with the syrup.
Optional: Garnish with additional crushed pistachios for extra crunch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delightful Atayef bil Ashta are perfect for meal prep enthusiasts looking to save time during busy Ramadan days! You can prepare the ashta filling and syrup up to 3 days in advance; simply store them in airtight containers in the refrigerator. For the pancakes, you can mix the batter and refrigerate it for up to 24 hours or cook and freeze the pancakes individually. To finish, take the pancakes from the fridge, fill them with the chilled ashta, and quickly dip in crushed pistachios before drizzling with syrup. By prepping ahead, you’ll ensure all the flavors merge beautifully while saving precious time during your celebrations!
Atayef bil Ashta Variations
Feel free to explore these delightful twists and substitutions to make Atayef bil Ashta your own!
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Dairy-Free: Swap out the half-and-half and sweetened condensed milk for coconut milk and a plant-based cream to enjoy a tropical twist.
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Nutty Indulgence: Add finely ground almonds or hazelnuts to the ashta for an enriched flavor profile, creating a creamy nut-infused filling.
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Chocolate Drizzle: Enhance the topping with a drizzle of melted dark chocolate, which adds a rich and decadent layer that contrasts beautifully with the floral flavors.
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Fruity Finish: Incorporate mashed strawberries or blueberries into the ashta for a fruity burst that complements the floral notes perfectly.
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Cinnamon Spice: Stir in a pinch of cinnamon into the pancake batter or ashta for a warm and aromatic flavor, providing a cozy depth to your pancakes.
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Spiced Nut Filling: Create a filling with finely chopped spiced nuts mixed with honey for an added crunch and a hint of sweetness; this gives a delightful contrast to the creamy center.
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Chilled Delight: Serve with a scoop of vanilla ice cream on the side for a creamy and refreshing upgrade, perfect for warm nights.
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Savory Option: For a savory twist, fill the pancakes with labneh, a sprinkle of za’atar, and serve alongside olives for a surprising appetizer that’s just as enjoyable.
How to Store and Freeze Atayef bil Ashta
Fridge: Store any leftover Atayef bil Ashta in an airtight container in the fridge for up to 2 days. This helps retain the pancakes’ moisture and creaminess.
Freezer: For longer storage, freeze the filled pancakes individually wrapped in plastic wrap for up to 1 month. When ready to enjoy, thaw in the refrigerator overnight before reheating.
Reheating: Gently reheat the thawed Atayef in a warm skillet for a few minutes on each side, or microwave for 15-30 seconds until warmed through. This keeps them fluffy and enjoyable.
Ashta Storage: Store any leftover ashta filling in a sealed container in the fridge for up to 3 days; it can be used for new pancakes or other desserts!
What to Serve with Atayef bil Ashta?
Delight your senses as you curate the perfect meal alongside these fluffy, sweet pancakes.
- Mint Tea: A soothing cup of mint tea balances the rich flavors, offering a refreshing sip that complements the dessert beautifully.
- Baklava Bites: These nutty, syrup-soaked pastries create a delightful contrast in texture, making for an indulgent sweet platter.
- Creamy Yogurt: A scoop of tangy yogurt with a drizzle of honey adds a refreshing tartness that elevates the sweetness of the pancakes.
- Fresh Figs: Their juicy sweetness and natural flavor enhance the overall experience, offering a delightful burst of freshness.
- Fruit Platter: A vibrant assortment of seasonal fruits, like pomegranate and berries, provides a colorful and healthy contrast to the rich ashta.
- Rose Water Lemonade: This refreshing drink carries floral notes, echoing the aromatic elements in the Qatayef, perfect for hot days.
- Chocolate Dipping Sauce: For those chocolate lovers, a rich and velvety chocolate sauce brings an unexpected yet delicious twist to your dining experience.
- Knafeh: A classic Middle Eastern dessert with a cheesy base and crispy topping, its sweetness juxtaposes the fluffy pancakes beautifully.
- Spiced Almonds: Roasted almonds sprinkled with a hint of salt and spices provide a satisfying crunch that contrasts with the creaminess of the ashta.
- Orange Blossom Ice Cream: This ethereal dessert infused with floral notes enhances the experience, making every bite a celebration of flavors.
Helpful Tricks for Atayef bil Ashta
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Hot Skillet Tip: Ensure your skillet is adequately heated before pouring in the batter. A hot surface creates the necessary bubbles that indicate doneness.
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Perfect Pancake Sides: Do not flip the pancakes; they should only be cooked on one side. The top needs to dry out for a successful seal when folding.
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Ashta Sweetness: Adjust the sweetness of your ashta by varying the amount of sweetened condensed milk. You can also substitute with granulated sugar if preferred.
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Cooling Time: Let the ashta filling cool completely in the refrigerator before using it. This helps in achieving the right texture for easier filling inside the pancakes.
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Pistachio Crunch: Don’t skimp on the pistachios! Their crunch and flavor add an appealing contrast that enhances the overall experience of your Atayef bil Ashta.
Atayef bil Ashta Recipe FAQs
What should I look for when selecting rose water and orange blossom water?
Absolutely! When choosing rose water and orange blossom water, opt for pure, high-quality brands with no added preservatives. Look for bottles that are labeled as “food-grade” to ensure safety and best flavor. You can usually find them at Middle Eastern grocery stores or online, and the aroma should be fragrant and pleasing!
How long can I store leftover Atayef bil Ashta?
You can store leftover Atayef bil Ashta in an airtight container in the fridge for up to 2 days. However, to maintain their delightful texture, it’s best to consume them as soon as possible. If you’re keeping the ashta separate, it can last up to 3 days in the refrigerator.
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Can I freeze the filled Atayef?
Certainly! To freeze the filled Atayef bil Ashta, wrap each pancake individually in plastic wrap and then place them in a freezer bag. They can be stored for up to 1 month. When you’re ready to indulge, just thaw them overnight in the refrigerator, then gently reheat in a warm skillet or microwave.
What if my pancakes don’t cook properly on one side?
No worries! If your pancakes aren’t cooking evenly, ensure your skillet is hot enough before adding the batter. You should see bubbles forming and the surface drying out. If they don’t seem to cook well, increase the heat slightly. Just remember: don’t flip them! They’re meant to cook only on one side to keep the perfect texture.
Can I adjust the sweetness of the ashta?
Definitely! You can easily adjust the sweetness of the ashta filling by altering the amount of sweetened condensed milk used. If you prefer less sweetness, consider using less of it or substituting with granulated sugar. Taste the mixture before it thickens to find your desired level of sweetness, and feel free to add a little more rose or orange blossom water for an extra floral kick!
Are there any dietary considerations for pets regarding the ingredients?
Absolutely! While most of the ingredients in Atayef bil Ashta are safe for humans, some components, like sugar and flavored waters, can be harmful to pets. It’s best not to share these sweets with your furry friends, as their digestive systems may not handle the ingredients well. Always consult your veterinarian if you’re unsure about specific foods.
Sweet & Fluffy Atayef bil Ashta: A Ramadan Delight
Ingredients
Equipment
Method
- Prepare the ashta: In a saucepan, heat the half-and-half and sweetened condensed milk over medium heat. When warm, mix the cornstarch with the water and add to the pan, stirring until thickened. Fold in the rose water and orange blossom water, then cool in the refrigerator.
- Make the syrup: In a separate pot, combine the sugar and water, bringing it to a boil. Once dissolved, add the lemon juice, rose water, and orange blossom water. Remove from heat and let it cool to thicken slightly.
- Mix pancake batter: In a bowl, whisk together the all-purpose flour, semolina, baking powder, instant yeast, and sugar. Gradually add the milk, mixing until smooth. Allow the batter to rest for about 10 minutes.
- Cook the pancakes: Preheat a non-stick skillet over medium heat. Pour in scant ⅓ cup portions of batter, cooking only one side until bubbles form and the top appears dry. Avoid flipping the pancakes to retain their soft texture.
- Assemble the Atayef: Take a pancake, place a generous spoonful of the chilled ashta filling in the center, and fold it into a cone shape, sealing the edges well. Dip the top in crushed pistachios and serve drizzled with the syrup.
