Atayef

Baking and Desserts | Turkmenistan cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

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.