These stuffed pancakes are a favorite all over the Middle East. There are about twenty ways to say and spell `ataif (qataif/`atayef/qatayef…) and about fifty ways to prepare them. They can be large or small, open or closed, baked or fried, filled with cream, nuts or cheese.

According to Claudia Roden, these Arabic pancakes are a medieval dish which has remained unchanged to this day. (Some things never change.)

`Ataif are a festive sweet served during happy occasions and celebrations. I associate them most with Ramadan. The first time I experienced `ataif (qataif in Palestinian dialect), was during my first Ramadan in Palestine in 1988. I was mesmerized by the qataif maker in East Jerusalem, who made thousands of these uniform pancakes.

During Ramadan, ready-made pancakes are available in bakeries and supermarkets all over the Middle East. However, the pancakes are easy enough to make at home.

These pancakes come in various sizes. The small ones are filled with cream, pinched at one end and garnished with pistachios.

Below is our family recipe. For this recipe, buy medium-size `atief pancakes (about 4” or 10 cm wide) or make the pancakes from scratch.

`Ataif ~ Arabic Pancakes Stuffed with Walnuts

Makes approximately 18

Pancake Batter

1 sachet active dry yeast (2¼ teaspoons)

1 teaspoon sugar

1½ cups warm water

1½ cups flour

pinch of salt

Filling

1 cup chopped walnuts

4 Tablespoons sugar

1 teaspoon cinnamon

To Finish

1/3 cup melted clarified butter (or regular butter)

1½  cups `atar, scented syrup `Atar Recipe here

 

Method

1.  To make the batter, blend yeast with sugar and ¼ cup of the warm water in a small bowl. Stir to dissolve. Sift flour into medium mixing bowl and make a well in the center. Pour remaining water, salt and yeast mixture into well. Stir with wooden spoon until well blended. Use whisk to remove any lumps.

2.  Cover bowl with cloth and let rise for one hour in warm place. The batter will expand and the surface will become bubbly.

3.  Heat a heavy frying pan over medium heat and lightly grease with oil. While pan is heating, beat the batter a little bit with a whisk. If batter is too thick, add a few extra tablespoons of water.

4.  Using a ¼ cup measurer, pour enough batter to make one pancake. With the measuring cup, spread the batter into a circle. Pancakes should be approximately 4” (10 cm) wide.

5. Bubbles will start to form on the top. Pancake is finished when the top beccomes dry without any shiny spots. Cook on one side only. Place finished pancakes browned side down on a clean dish towel to cool. Stack on a plate and cover until ready to use.

6.  To make the filling, combine nuts, sugar and cinnamon.

7.  To stuff the pancakes, fold a pancake in half (cooked side on the outside). Pinch at the corners to make a pocket. Spoon approximately 1 Tablespoon filling into the pancake. Bring edges together and pinch firmly all around to form a crescent. Arrange in one layer on a shallow baking pan. At this point, the stuffed pancakes can be covered and set aside for several hours until time to bake.

8.  Bake stuffed pancakes in a moderate oven, 350°F (180°C). While the oven is preheating, brush the stuffed pancakes (both sides) with the melted clarified butter. For softer `ataif, bake for 15 minutes. For crispier `ataif, bake for ten minutes on each side.

9.  While still hot, briefly dip the stuffed pancakes one by one into the `atar syrup. Arrange on a serving platter and serve warm with extra `atar syrup on the side. 

Tips for Entertaining: Double the pancake recipe. Have two frying pans going at once. Prepare the pancakes in advance (same day). Stuff the pancakes several hours before needed, cover and set aside. Just before baking, brush with butter. The `atar syrup can be made a week in advance.

Questions: How do you like to prepare `ataif? What is your favorite Ramadan sweet?

I love this soup! This is a wonderful soup to eat as a meal with crusty bread—or to break your fast during Ramadan. This particular soup was adapted from a recipe in Fresh from the Vegetarian Slow Cooker. (A lovely cookbook). However, I changed the ingredients to make the soup heartier and healthier.  Also, I experimented with cooking methods to be able to prepare this on the stovetop or in a slow cooker.

If you’ve never used a slow cooker, it’s a wonderful tool—especially during Ramadan. Why? First, food can be prepped and simmering early in the day. Then when it’s time to break your fast, there’s less last-minute rushing around. Second, a slow cooker can free up your stovetop when entertaining. It’s traditional when hosting a Ramadan iftar to prepare many, many dishes. The slow cooker enables you to get a dish going early on and out of the way.

The ingredients in this recipe are generally straight-forward, except for one: harissa. This Tunisian hot chili sauce comes in a tube, can or small jar. It’s normally found in specialty stores; however, I sometimes have trouble finding it in Dubai. This time I used something called “harissa paste” and it worked just fine. For those that like more of a kick, serve extra harissa on the side.

This recipe calls for canned tomatoes, chopped. I suggest avoiding any type of ready-cut canned tomatoes and opt for whole plum tomatoes, which are higher quality. Chopping them yourself takes only a few minutes, and it improves the flavor of the dish.

Moroccan-Style Lentil Soup with Chickpeas

1 Tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 carrot, chopped finely

1 teaspoon fresh ginger, peeled & minced

½ teaspoon cinnamon

½ teaspoon turmeric

¼ teaspoon ground cardamom

¼ teaspoon ground cumin

1 cup orange lentils, picked over and rinsed

1 14½ -ounce can whole plum tomatoes, chopped (reserve liquid)

1 15½-ounce can chickpeas, drained and rinsed

6 cups vegetable stock or chicken stock (and/or water)

1 Tablespoon lemon juice

1 to 2 teaspoons harissa

Fresh pepper and 1½ teaspoons salt (or to taste)

Fresh cilantro or parsley (garnish)

Serve with extra lemon slices and harissa on the side.

Method

1. In a large skillet or cooking pot, heat the oil over medium heat. Add the onion, garlic and carrot and cook until softened. Add the ginger and the four spices, stirring to coat the vegetables.
2. Transfer the onion mixture to a slow cooker. Alternatively, keep the mixture in the cooking pot to cook on the stovetop. Add the lentils, chickpeas, stock, and chopped tomatoes, including the liquid.
3. SLOW COOKER METHOD: Cover and cook on Low for 8 hours—or on High for 4 hours.
4. STOVETOP METHOD: Simmer gently, uncovered, over low heat for about 1 hour, stirring occasionally. Add extra liquid if necessary.
5. Just before serving, add the lemon juice and harissa and season with salt and pepper.
6. Garnish with fresh herbs and serve with lemon slices and extra harissa on the side.

Tell me: what is your favorite Moroccan food—or Ramadan time-saver?

It’s not Ramadan without lentil soup. When the sun sets and we hear the call to prayer, we break our fast with dates and water and move onto this soup. This is our first course for iftar, the sunset meal to break the fast.

There are as many ways to make this soup as there are Arab families. There are endless variations in seasonings, garnish and proportions. Since we eat this almost every night of Ramadan, my soup is pretty simple.

Easy Lentil Soup

1 Tablespoon olive oil

2 cloves garlic, minced

1 large onion, finely chopped

1 or 2 carrots, finely chopped

6 cups water and/or stock

1 cup orange lentils

½ teaspoon cumin

1/4 teaspoon turmeric, for color (optional)

1 teaspoon salt (or to taste)

pepper to taste

1 lemon

Garnish: chopped parsley

1. Over medium-low heat, sauté garlic and onions until translucent. Add carrots and continue stirring for a few more minutes.

2. Add liquid and lentils. Bring to a boil. Lower temperature and simmer gently for one hour.

3. Add salt, pepper, cumin, and turmeric, if using. For a smooth soup like in the photo, puree in a blender or food processor or use an emulsion blender. Alternatively, if you like the texture, leave as is.

4. Garnish with chopped parsley and serve with fresh lemon slices.

 Note: This recipe can easily be doubled. It freezes well.

What soup do you eat during Ramadan?