description Atayef Overview
Atayef, also spelled qatayef, is a small pancake-like pastry prepared across the Levant, Egypt, and other parts of the Middle East, especially during Ramadan. A yeasted or otherwise aerated batter is cooked on one side, leaving a porous surface that can be folded around nuts, soft cheese, or thick cream. The filled pastries may be fried or baked, then sweetened with sugar syrup, while some cream-filled versions are served without further cooking.
insights Ranking position
Atayef ranks #31 of 126 in the Pastry ranking, behind Pasticciotto Leccese, ahead of Tarte aux Fraises.
help Atayef FAQ
Why are atayef eaten during Ramadan?
Atayef are strongly associated with evening meals and desserts after the daily fast. Bakeries across the Levant and Egypt sell stacks of the small pancakes throughout Ramadan.
What is the difference between atayef asafiri and fried atayef?
Atayef asafiri are small pancakes pinched partly closed, filled with ashta cream, and usually served without frying. Fully sealed atayef are commonly filled with nuts or cheese, then fried or baked and soaked in syrup.
Why is only one side of atayef cooked?
Cooking one side leaves the upper surface moist and covered with bubbles. That tacky surface lets the edges seal around fillings such as walnuts, akkawi cheese, or ashta.
Is atayef the same as qatayef?
Yes, atayef and qatayef are common English transliterations of the same Arabic name. Regional pronunciation and spelling vary across countries including Lebanon, Syria, Jordan, Palestine, and Egypt.
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