Simple Ricotta Stuffed Atayef

Simple Ricotta Stuffed Atayef → Lebanese stuffed 2 bite mini-pancakes, covered with pistachios and drenched in amazing Orange Blossom syrup? Yes, please!!

Long after we have put our Halloween costumes and decorations away in the States, the Lebanese are getting their hottest costumes ready to party. Because December 4th is Saint Barbara’s Day; Lebanon’s “equivalent” to Halloween.

And you thought you weren’t going to learn anything new today! 😛

On the eve of December 3rd, Eid il-Burbara, children & adults dress up in masks and costumes remembering the Martyr Saint Barbara.

The legend has it that Barbara fled disguising herself in many different characters to elude her father and the Romans who were looking for her. She was the daughter of a pagan man who sought for her death after he learned she converted to Christianity. She was later found, tortured and condemned to burn. However, her wounds healed miraculously so her father beheaded her. I know. That’s what I said. His OWN daughter? 😐 Not that it’s ok to behead anyone else. But, you can always count on karma. Karma was a B though! Because he was then struck by lightning and consumed by flames!

Doesn’t that story just makes you want to eat Atayef, like now? That’s what I thought. 😀 That syrup though!

So many delicious oriental sweets are served for St. Barbara’s Day like Atayef. I mean, if everyday were St. Barbara’s Day, I’d be the happiest gal on earth!

So instead of making my own batter, I used a complete pancake mix. And, instead of making the traditional Ashta filling, I used ricotta cheese. Why? Because, it’s super easy and fast. I’m all for taking the most efficient route to doing pretty much…anything. For example, do you fold your laundry? Well, you’ve been doing it all wrong. Just re-press the start button on your drying machine instead. You’re going to wear them soon again anyways. You’re welcome. I just saved you mindless minutes of clothes folding.

So, back to Simple Ricotta Stuffed Atayef. Easy recipe over here!

To make the mini-pancakes, whisk the pancake mix with water and some Orange Blossom Water for an amazing aroma. Heat your griddle until when drops of water are sprinkled, they sizzle across the surface. Scoop and pour a bit less than 1/4th a cup of batter for each mini-pancake. Cook only on one side! Bubbles will start to form; they are ready once tops are dry!

Now on to the best part! Hold each Atayef to bring the edges together, pinching them firmly halfway up. Fill them with ricotta cheese then dip into a bowl of ground pistachios. Drizzle, I mean drench them, with the amazing syrup and enjoy!

What I’ve used in this recipe:

Here’s a complete list of my kitchen essentials

Simple Ricotta Stuffed Atayef Recipe Video:

Simple Ricotta Stuffed Atayef

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• Author: colorfulrecipes.com
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Yield: 25
• Category: Dessert

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Description

Simple Ricotta Stuffed Atayef → Lebanese stuffed 2 bite mini-pancakes, covered with pistachios and drenched in amazing Orange Blossom syrup? Yes, please!!

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Ingredients

• Aunt Jemima Complete Pancake Mix – 2 cups.
• Water – 2 cups.
• Orange Blossom Water – 1 tsp.
• Ricotta Cheese.
• Ground Pistachios.

Orange Blossom Syrup

• Sugar – 2 cups
• Water – 1 cup
• Fresh Lemon Juice – 2 tbsp strained
• Orange Blossom Water – ½ tbsp

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Instructions

To prepare Atayef (mini-pancakes):

1. In a bowl, whisk the pancake mix with water and Orange Blossom Water.
2. Heat non-stick griddle over medium-hight heat and pour less than 1/4th cup of batter for each mini-pancake.
3. Cook only on one side. Bubbles will start to form; cook until top is dry (about 1-2 minutes).
4. Place each Atayef, browned side down, on a plate to cool.

To prepare the syrup:

1. Dissolve the sugar with the water and mix well in a saucepan.
2. Place over high heat and keep uncovered.
3. Once the mixture comes to a rolling boil, leave it boil for an additional 2 minutes.
4. Stir in the lemon juice and orange blossom water.
5. Return to a boil for an additional 15 seconds.
6. Remove from the heat and set aside to cool completely at room temperature.

Assemble:

1. Hold each Atayef and bring edges together, pinching them firmly halfway up.
2. Fill with ricotta cheese.
3. Dip into a bowl of ground pistachios.
4. Drizzle with syrup and enjoy!

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