Ataiyef - Stuffed Syrian Pancakes Recipe

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Ataiyef - Stuffed Syrian Pancakes
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Ingredients
12
Count
Nutrition
1592
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Make the syrup: Combine the sugar, lemon juice, orange blossom or rose water and 1 cup water in a medium saucepan over medium heat.
  2. Stir constantly with a wooden spoon until the mixture boils.
  3. Reduce the heat to low and simmer for at least 15 minutes, or until the syrup slides slowly down the back of a spoon.
  4. Allow the syrup to cool, then refrigerate in a glass jar until cold.
  5. If it is too thick when you need it, add water and simmer again.
  6. If it is too thin, heat it for a longer period of time.
  7. The syrup will keep, chilled, for up to 2 months. You'll need one cup for the ataiyef.
  8. Preheat a griddle over medium heat.
  9. Lightly wipe the pan with a paper towel dipped in vegetable oil.
  10. While the griddle is preheating, sift the flour, baking soda, sugar, baking powder and salt into a large mixing bowl.
  11. Add the egg and about 2 cups water to the mixture (more or less depending on how you like your batter).
  12. Stir the mixture until the batter is smooth and there are no lumps.
  13. Make the pancakes by pouring the batter, 1 tablespoon at a time, onto the griddle.
  14. Shape the batter into 3-inch-wide pancakes, similar to thin crêpes.
  15. Cook on one side only, removing the pancake when bubbles just start to form.
  16. Keep the cooked pancakes moist by covering them with another plate. (Grease the pan as needed.).
  17. Place 1 teaspoon ricotta in the uncooked center of each pancake.
  18. Fold the pancake in half and pinch the sides firmly closed.
  19. Fill the pancakes as quickly as possible so they do not dry out. (At this point, the pancakes may be frozen for later use.).
  20. Preheat the the oil to 350F in a large saucepan.
  21. Deep-fry the filled pancakes in batches for 2 to 3 minutes, turning once so both sides brown (replenish oil as needed).
  22. Coat one side of the fried pancakes with the cold shira or both if you like it really sweet.
  23. Dip the point of each pancake in the pistachios and arrange on a plate without overlapping.
  24. Note: For a nondairy version to eat with a fleischig meal, combine 2 cups finely chopped walnuts, 1/2 cup sugar and 1 teaspoon cinnamon; substitute for the ricotta.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1591.52 Kcal (6663 kJ)
Calories from fat 299.5 Kcal
% Daily Value*
Total Fat 33.28g 51%
Cholesterol 144.57mg 48%
Sodium 1352.92mg 56%
Potassium 741.47mg 16%
Total Carbs 292.47g 97%
Sugars 183.03g 732%
Dietary Fiber 6.85g 27%
Protein 35.04g 70%
Vitamin C 3.3mg 5%
Iron 3mg 17%
Calcium 375.2mg 38%
Amount Per 100 g
Calories 322.33 Kcal (1350 kJ)
Calories from fat 60.66 Kcal
% Daily Value*
Total Fat 6.74g 51%
Cholesterol 29.28mg 48%
Sodium 274.01mg 56%
Potassium 150.17mg 16%
Total Carbs 59.23g 97%
Sugars 37.07g 732%
Dietary Fiber 1.39g 27%
Protein 7.1g 70%
Vitamin C 0.7mg 5%
Iron 0.6mg 17%
Calcium 76mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.8
    Points
  • 43
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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