Atayef, the vegan Middle Eastern Stuffed Pancakes: A Sweet Plant-Based Twist

Indulge in the world of vegan Atayef, a Middle Eastern delicacy that's been given a plant-based makeover. These delectable Arab pancakes, traditionally enjoyed during holidays, are now available with a dairy-free ashta and cheese filling. Atayef, sometimes known as Qatayef, is revered as the Middle East's answer to stuffed pancakes. They've got a sweet secret: they're bathed in a delightful simple syrup known as Atter.

Credits: Plant Based Arab @plantbasedarab

Let's embark on a journey into the realm of this dairy-free version of the beloved dessert, Qatayef. Brace yourself for a flavorful adventure as we guide you through the process of crafting these vegan Middle Eastern-stuffed pancakes.

What you need:

• For the Atayef Batter

• 2 cups (240g) all-purpose flour

• 2 1/2 tbsp of sugar

• 2 1/2 tsp of baking powder

• 2 cups (475 ml) of room-temperature water

• For the Simple Syrup (Atter),

• 2 cups of sugar

• 1 cup of water

• 1 teaspoon freshly squeezed lemon juice (added at the end)

• 1/2 tsp of rose water or orange blossom water

• For the vegan ashta (cream filling),

• 2 cups of plant-based milk

• 4 tbsp of cornstarch

• 300g soft tofu

• 5 tbsp of sugar

• 3 tbsp of rose water

• To Assemble and Fry

• 2 cups vegan Ashta

• 1 cup vegan mozzarella

• Oil spray

• 1/2 cup of crushed pistachios

• Rose petals

How to do it?

Start with the Atter (Simple Syrup)

In a medium saucepan over medium heat, blend together the sugar and water until fully dissolved. Allow this sweet concoction to come to a boil, all while keeping your whisk moving tirelessly. Lower the heat and let it simmer for 20 minutes, giving it the occasional whisk. Remove the syrup from the heat and infuse it with a touch of freshness by adding lemon juice and fragrant rose or orange blossom water. Whisk once more, then transfer it to a large bowl to cool down completely. Your Atter should be at room temperature for the perfect drizzling later on.

Crafting the Vegan Ashta (Cream Filling)

In a bowl, create a slurry by combining plant-based milk and cornstarch, gradually whisking to avoid any unwanted lumps. Then in a medium saucepan over medium heat, blend the milk slurry with the tofu and sugar. Break down the tofu using a trusty whisk. Continue whisking and breaking until the mixture begins to boil, a process that takes about 5 to 7 minutes. Avoid using a blender for this step. Once it's bubbling away, reduce the heat to medium-low and keep whisking until your concoction thickens, which usually takes about 20 to 30 minutes.

In the final 5 minutes, infuse the mixture with the delightful essence of rose water. Whisk once more to blend. Transfer the mixture to a large bowl and let it cool completely.

Creating the Atayef (pancakes)

In a large bowl, mix together the dry ingredients. Add water and whisk until your batter is smooth and runny. Cover the bowl with a kitchen towel, and let the batter rest for 15 minutes. Using a ladle, scoop out a quarter-full portion of the batter and pour it into a non-stick pan over medium-high heat. Spread it out into a perfect circle using the back of the ladle. Cook the pancake on one side until bubbles form and it loses its shine, which should take around 2 to 3 minutes. Remove the pancake from the pan and keep it warm under a clean kitchen towel while you prepare the rest of the pancakes.

Finally, assembling and frying

Combine the vegan ashta and vegan mozzarella in a bowl. Place a heaping tablespoon of this delightful filling in the center of each pancake. Fold over and pinch the ends to seal them off. Coat both sides of your filled pancakes with a gentle spray of oil. Place them in an air fryer basket and air fry at 375°F for 8 minutes, flipping halfway through. While they're still warm, immerse your pancakes in a bowl of the cooled simple syrup for about a minute, allowing them to soak up the sweet essence. Sprinkle crushed pistachios and delicately place rose petals to create a visual masterpiece. Serve your vegan Atayef immediately and savor the burst of flavors. If you have extra Atayef, you can save them for later by freezing them in a ziplock bag. When you're ready to indulge again, simply air fry them for an additional 2 to 3 minutes until they're perfectly cooked.

Now, you're all set to embark on a culinary journey that combines tradition, flavor, and a compassionate twist with these vegan Atayef.

Sahten and enjoy!