’Ataif mihshi

’Ataif mihshi

Stuffed pancakes

By
From
The Complete Middle Eastern Cookbook
Makes
16–18
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 quantity ’Ataif
250ml ’Atar I
or 250ml ’Atar II
corn oil or peanut oil, for deep-frying

Nut filling (optional)

Quantity Ingredient
185g walnuts, finely chopped
55g sugar
1 1/2 teaspoons ground cinnamon

Cheese filling (optional)

Quantity Ingredient
250g Kareeshee
or 250g italian ricotta cheese

Method

  1. Make the pancakes as directed in the ’ataif recipe, cooking them on one side only for about 3 minutes, until the top loses all trace of whiteness. Stack the pancakes on a plate.
  2. Prepare your chosen filling — either combine the nuts, sugar and cinnamon in a bowl, or mash the cheese with a fork to soften it.
  3. Place 2 generous teaspoons of filling in the centre of each pancake, on the uncooked side. Fold the pancake over and pinch the edges well together to seal.
  4. Heat the oil in a deep saucepan to 200°C, or until a cube of bread dropped into the oil browns in 5 seconds.
  5. Deep-fry the stuffed pancakes three or four at a time for 2–3 minutes, turning to brown them evenly. Lift out with a slotted spoon and drain on paper towels.
  6. While they are hot, dip the pancakes into the ’atar syrup and pile onto a plate. Serve warm or cold.

Note

  • Ushta, a thick clotted cream, may be used as a filling for these pancakes. However, do not be tempted to use any other cream as it will melt.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again