Atayef Mehshi Recipe

Ingredients for Atayef Mehshi

• Dry Yeast
• 1/2 cup granulated sugar
• 1/2 cup warm water (105-115°F), plus more as needed
• All Purpose Flour
• 1/2 cup vegetable oil, for frying
• Ground Walnuts
• 1 teaspoon ground cinnamon

How to Make Atayef Mehshi

1. In a small bowl, dissolve yeast and 1 tablespoon of sugar in 1/2 cup of warm water. Cover lightly with a damp cloth and let stand in a warm place for 20 minutes, or until foamy.
2. Warm a large mixing bowl by rinsing with hot water and drying thoroughly. Sift flour into the bowl.
3. Make a well in the center of the flour, pour in the yeast mixture, and beat into the flour with a fork or whisk.
4. Gradually add the remaining warm water, beating until a smooth pancake batter forms. Add more water if needed to achieve the right consistency.
5. Cover the batter with a damp cloth and let rise in a warm place for 1 hour, or until bubbly.
6. While the batter rests, prepare the filling: In a separate bowl, combine the chopped walnuts, 1/2 cup sugar, and cinnamon.
7. Preheat oven to 375°F (190°C).
8. Heat 1 tablespoon of vegetable oil in a heavy skillet over medium-high heat.
9. Pour 1/4 cup of batter onto the hot skillet for each pancake. Tilt the pan to spread the batter evenly, keeping the pancake fairly thick and round.
10. Cook until bubbles form on the surface and the edges begin to set (about 2-3 minutes). Do not flip.
11. Carefully remove the pancake with a spatula and place it on a greased baking sheet or pan.
12. Spoon 2 tablespoons of the walnut filling onto the uncooked side of the pancake. Fold the pancake in half, and firmly pinch the edges to seal in the filling.
13. Repeat steps 8-12 with the remaining batter and filling, adding more oil to the skillet as needed.
14. Once all pancakes are filled, bake in the preheated oven for 10-15 minutes, or until golden brown.
15. Remove from oven and let cool slightly.
16. Serve warm, drizzled with your favorite syrup (optional) or alongside cottage cheese or sour cream (optional).