Saturday, June 10, 2017

Atayef


Its mid Ramadan already...wow...did time fly by or what?!!! And though its mid Ramadan...the kind of sweets in Ramadan will remain the main hero...did you guess what the name of this dish is? YUP...Atayef...its the one dessert that is technically associated with Ramadan for some reason and people don't enjoy eating it anytime during the year except for this time and are never tired of eating it every single day for 30 days straight!!!

In Jordan you can find it in every single bakery...its very cheap and I don't usually make it at home...not that it is difficult but rather ...why bother if the ready made ones are just as good and very very affordable. However, I understand that many of my readers are living abroad and don't have an easy access to the delicious dough pan cake look alike. Yes another example of how there are so many similar recipes around the world.

So for all of you I did put a video on snap chat...I am not a big fan of yet another social media channel...though I know how important it is growing to be but I really feel that I don't have enough time to juggle all of this..so I am limiting the videos I will be sharing on snap chat...sorry snappies!!!!

Atayef is a pan cake look a like dough that can be eaten raw (usually made small and we call it "Asaferi" which translates to little birds...These are usually filled with Qishta (a form of cream) and dipped in pistachios then drizzled with simple syrup (Qater) or Nutella...
Big ones can be fried or baked in the oven with some ghee or butter smeared on top of them. I prefer them fried and prefer them popping hot...When fried they are crunchy and the filling options can be white sweet cheese or cinnamon and walnuts or dried fruits if you want to...but the first two fillings are the most popular.

So for all of you who missed the recipe on snap chat...here it is for you..

Atayef
Ingredients:
2 cups flour
1/2 cup fine semolina
1 tsp yeast
1 tsp baking powder
3 Tbsp sugar
1/2 tsp salt
1 3/4 and more of warm water
1/8 tsp ground Muhlep (Middle Easter spice)
1 tsp orange blossom water

Directions:
Mix all ingredients in a blender. Add more water to get to a batter with the consistency between pancakes and crepe. Cover and let it rest for 1/2 an hour. Heat non stick skillet and pour an amount of the batter based on the size of the Atayef you want. Make sure the heat is not too high so it will be cooked through without burning.
Rules:
- Keep a towel by the stove so you can remove the atayef and let it cool off on the towel and cover to prevent it from drying out
- Don't flip the attayef. It is only cooked on one side

Fillings:
Cheese:
2 cups white cheese (sweetened by soaking it in water over night and changing the water few times to get rid of the salt).
1 tsp cinnamon
a dash of ground Mastic (optional)
1 Tbsp sugar

Note: Make sure the cheese is drained very well
Don't over stuff atayef

Walnuts:
1 cup roughly chopped walnuts
1 tsp cinnamon
2 Tbsp sugar

Stuffing method:
Put some of the filling in the middle of the circle, fold in half and press closed. The shape will be like a half a circle.

Fry or bake.



مرق نص رمضان؟!!!! مش معقول شو مر بسرعة...الله يجعلنا من عتقاء الشهر ويقوينا لنكمله على خير...
القطايف!!! نعم... الحلو وملك حلويات رمضان بدون منازع...الحلو اللي ما بناكله الا برمضان...وكل يوم...حد معلش يفهمني ليش؟!!! ليش بس برمضان؟!!!  المهم انه انا عندي اعتراف اقولكم اياه وهو اني ما بعمل القطايف بالبيت لسبب بسيط وهو انه انا عايشة بالاردن وبين كل مخبز ومخبز في مخبز وكلهم بيبيعوا قطايف...مش الكل زاكي او زابط بس القطايف عموما متوفر وبسعر رخيص جدا في الاردن ولذلك انا ما بعمله بالبيت... عملته مؤخرا كرمال اللي سألوا على الطريقة وحطيته على سناب تشات..ما بحب هالسناب تشات مع انه صاير موضة بس جد بحب احكي لمتابعي اللي تحمسوا انه رح اكون على سناب تشات كتير انه معلش ما تتحمسوا كتير لانه ما بلحق بصراحة...كتير في اشياء وبالنسبة الي مو حاسة انه قلبي فيه هالابليكسشن...حاليا انا من عشاق انستغرام...

نرجع للقطايف واللي ما لحقوا الوصفة على السناب تشات..هي الوصفة لعيونكم بتمنى تجربوها وتعجبكم

القطايف
المقادير:
٢ كوب طحين
١/٢ كوب سميد
ملعقة صغيرة خميرة
ملعقة صغير بيكتج باودر
٣ ملاعق طعام سكر
١/٢ ملعقة صغيرة ملح
١ ٣/٤ كوب ماء دافئ والمزيد اذا احتاج الامر
رشة محلب مطحون
ملعقة صغيرة ماء زهر

الطريقة:

تخلط المقادير معا بالخلاط ونزيد ماء للحصول على عجينة بين البان كيك والكريب
تترك لترتاح 1/2 ساعة
تحمى المقلاة الغير لاصقة ونبدا بخبز العجينة
لا تقلب فقط تحمر من الجهة السفلى
نرفعها فور جفاف السطح وتغطى لتبقى طرية
تحشى وبمكن تفريزها محشوة وتقلى او تشوى

حشوة الجبنة:
جبنة بيضاء محلاة مفتتة (حوالي 2 كوب) ومصفاة جيدا من الماء
ملعقة صغيرة قرفة
رشة صغيرة مستكة (اختياري)
ملعقة كبيرة سكر (اختياري)

للجوز:
كوب جوز مفروم خشن
ملعقة صغيرة قرفة
2 ملعقة طعام سكر

ملاحظة: لا تحشى كثيرا لكي لا تتفسخ 

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