Atayef is the most treasured dessert in the Middle East. More than Knafeh, more than Baklava, more than Ma’amoul…it is THE best dessert I can think of and typically only makes an appearance once a year during Ramadan. They’re basically pancakes stuffed with either cheese or walnuts, deep fried, then drowned in the Levantine style simply syrup. Every bite of Atayef is diving from beginning to end. This recipe I shot with my Mother because I’m not qualified to make these just yet. Hers are the best Atayef I’ve ever had and I’ll die on that hill.
Serves: 10
Time: 2 hours
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