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I always find that Middle Eastern and Arabic food have similar flavours and dishes to Indian food. 

International cuisine is often influenced by local ingredients. Making foreign dishes with locally available ingredients results in the creation of fusion food.

Pancakes are one such dish which has a variety of forms, flavours, toppings, stuffings and drizzles across the world.

One such variety that caught my attention was Middle Eastern Atayef pancakes.

It was love at first sight. The way they are presented look so beautiful that anyone will get tempted. Festival time is incomplete without Atayef.

Atayef / qatayef (you will come across variety of spellings or names meaning the same thing) are folded pancakes, stuffed with clotted cream (Ashta) or Ricotta cheese and topped with nuts and fruits. They can be baked or fried as well. The traditional recipe uses yeast and baking powder but I have used only baking powder instead to keep it simple and have adjusted the quantity accordingly.

I am sharing my take on these traditional pancakes. I am sure it will surely be a showstopper of your Diwali feast.

Note : You can substitute Ricotta cheese with whipped cream.

Preparation time :

15 minutes

Cooking time :

15 minutes

Total time :

Serves :

4 - 6


Plain flour 2 cups

Semolina 1/2 cup

Baking powder 2 teaspoons

Milk 1 cup

Water if needed

Ingredients for Rose and Orange blossom syrup

Granulated Sugar 3/4 cup

Rose water 3 teaspoons

Orange Blossom water 2 teaspoons

Ingredients for Ricotta Cheese Stuffing

Ricotta cheese 250 grams

Double cream 3-4 tablespoons

Sugar 1-11/2 teaspoons

Cardamom powder 1/2 teaspoon


In a large bowl add all ingredients for the batter, mix well.

Slowly add milk to make the batter with pancake consistency.

Keep aside for 30 minutes.

After 30 minutes, mix well and little water to adjust the consistency.

Heat a griddle pan on a medium heat. Apply little oil to cover the pan. If using non-stick pan then you don't have to apply oil.

Spoon about a couple of tablespoons of batter and spread to make a medium sized pancake.

Atayef will start to bubble. When the top dries you know that it's golden brown at the bottom and ready to take off the pan. Do NOT flip over like normal pancakes.

Place it on a tray line with a towel and cover with another towel. It will stop pancakes from drying.

Directions for Rose and Orange Blossom Syrup

In a pan add sugar and water. Mix well and heat on a medium heat.

Bring it to boil. Keep boiling till the syrup becomes clear. Approximately 6-8 minutes.

Add rose water and Orange Blossom water to the syrup. Mix well and keep aside to cool.

Directions for Ricotta cheese stuffing

In a bowl, add Ricotta cheese.

With a fork break the block of cheese into granules.

Add cream, sugar and caradamom powder and mix well.

Stuffing should not be too runny.


  • Take a pancake. Add stuffing in the middle and fold the pancake almost 3/4 by pinching the ends together.

  • Make sure the ends are sealed securely.

  • Top up some stuffing if needed.

  • Sprinkle the stuffing end of the pancake with chopped pistachios and dry rose petals.

  • Arrange the pancakes in a platter.

  • Serve with Rose water and Orange Blossom water syrup.

  • Drizzle pancakes generously with the syrup.

Serving Suggestions


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