Atayef Asafiri

Method

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1. Blend all the batter ingredients until completely smooth and the consistency of single cream. Leave 30 minutes until the surface is covered in bubbles.

   Mark done

2. Boil the syrup sugar, water and lemon for 6 minutes, stir in the rose water off the heat, and cool completely.

   Mark done Start 6 min timer

3. Whip the cream to soft peaks and fold in the ricotta, icing sugar and orange blossom water.

   Mark done

4. Heat a non-stick pan over medium heat with no fat at all. Drop tablespoons of batter to make 8 cm discs.

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5. Cook on one side only, 60 to 90 seconds, until the top has lost all its shine and is covered in open holes. Do not turn them.

   Mark done Start 60 sec timer

6. Lift onto a cloth and cover. While still warm, fold each in half and pinch the seam from the point to about two-thirds along, leaving one end open.

   Mark done

7. Pipe or spoon cream into the open end and dip that end in chopped pistachios. Serve with the cold syrup alongside.

   Mark done

Chef’s Tips

• One side only. A turned pancake will not seal.
• Wait for the top to go matt and holey before lifting.
• Fold while warm — cold ones crack.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Arabic coffee
• Mint tea
• Fresh dates

Storage & Reheating

Assemble on the day. The unfilled pancakes keep 2 days refrigerated and freeze for a month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.