Atayef
Baking and Desserts • Turkmenistan
Description
These Arab pancakes, also known as katayef, are usually made with custard. However, John decided to make them his own way—with cottage cheese.
Ingredients
- Wheat Flour 5 oz
- Milk 5 fl oz
- Raisins 2 spoons
- Cashew 2 spoons
- Salted crackers 2 spoons
- Ghee 0 oz
- Sugar 3 spoons
- Dry yeast 1 tablespoon
- Baking Powder ½ spoons
- Salt a pinch
- Semi-soft cream cheese 15 oz
Step-by-Step Guide
Step 1
In a glass of warm water, add the yeast and sugar, and stir. Pour in the warm milk, gradually add the flour mixed with baking powder and salt, and mix thoroughly with a mixer. Let it sit for a few minutes.
Step 2
Preheat a non-stick skillet over medium heat — without any oil, dry. Carefully pour half a ladle of batter into the center of the skillet: it should form a pancake with a diameter of 10–12 cm. Cook the pancakes only on one side — until the top side becomes dry and matte.
Step 3
Place the cooked pancakes on a flat surface. Fold each one in half and pinch the edges with your fingers towards the middle, forming little cones.
Step 4
Mix the cream cheese, raisins, and chopped cashews, then use a piping bag to fill the crepe balls.
Step 5
Arrange the stuffed pancakes in a baking dish, sprinkle with crushed pistachios, drizzle with melted butter, and place in a preheated oven at 390°F for a few minutes—just to brown them lightly. Serve with tea, garnished with mint or thyme.
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