Easiest Way to Make Favorite Pancakes stuffed with walnuts - atayeb bi joz
by Rena Peterson
Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pancakes stuffed with walnuts - atayeb bi joz. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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To get started with this recipe, we have to prepare a few components. You can cook pancakes stuffed with walnuts - atayeb bi joz using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pancakes stuffed with walnuts - atayeb bi joz:
Make ready - For the batter:
Make ready 2 cups flour
Take 2 1/2 cups warm water
Prepare 1/4 teaspoon dried yeast dissolved in 2 tablespoons of warm water
Make ready 2 1/2 teaspoons baking powder
Prepare 2 teaspoons sugar
Take 1 tablespoon rose water
Make ready - Walnut stuffing:
Take 300 g walnuts, coarsely ground
Take 9 tablespoons sugar
Make ready 2 tablespoons rose water
Take 2 tablespoons orange blossom water
Make ready - Sugar syrup:
Prepare 2 1/2 cups sugar
Take 1 1/2 cups water
Take 1 teaspoon rose water
Get 1 teaspoon orange blossom water
Take 1 teaspoon lemon juice
Take - For frying:
Prepare 6 cups vegetable oil
Steps to make Pancakes stuffed with walnuts - atayeb bi joz:
To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and pour the syrup in a large bowl.
To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator.
To prepare the walnut stuffing: mix all the ingredients together and set aside for later use.
To prepare the atayef pancakes: delicately pour 1 large serving spoon of batter on a slightly greased pan. You should have an 8 cm diameter pancake. Cook on one side only. Bubbles will form on the surface of the dough. The pancakes are ready to be removed when the bubbles burst and the bottom of the pancake is slightly brown. The pancakes should be firm enough to be filled but they shouldn't be fully cooked. Repeat with the rest of the batter.
Put 1 tablespoon of the walnut stuffing on the uncooked side of each pancake. Fold pancake over the filling in the shape of half-moon and firmly press the edges together to seal.
Fry the atayef pancakes in batches in hot vegetable oil until both sides are golden. Remove on a kitchen absorbent paper. Pour the sugar syrup over the atayef while they are still warm.
Serve at room temperature or cold.
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