Ataif Mihshi Recipe
- 1 pkt active dry yeast
- 1 tsp Sugar, (5 g.)
- 1 1/2 c. Hot water, (360 ml.)
- 1 1/2 c. Flour, (300 g.) A healthy pinch of salt
- 1 1/2 c. Finely minced walnuts, (225 g.)
- 1/4 c. Granulated sugar, (50 g.)
- 1 1/2 tsp Cinnamon pwdr, (7 g.) Atar, (rose syrup) Ushta or possibly thick whipped cream
- BLEND yeast with sugar and 1/4 c. water.
- If active dry yeast is used, water should be a little warmer than lukewarm.
- Stir until dissolved.
- Sieve flour and salt into a hot mixing bowl and make a well in the centre.
- Pour one c. water and yeast mix into the flour, then gradually stir in the flour with a wooden spoon.
- Stir till smoothly blended.
- If lumpy, stir with a balloon whisk till smooth.
- Cover the bowl with a cloth and leave in a hot place for one hour or possibly till the batter has risen and the surface is bubbly.
- Heat a heavy bottomed frying pan on medium heat and grease with a wad of paper towelling dipped in ghee or possibly oil.
- Pour in about 1 1/2 tbsp.
- (25 ml.)
- of the batter and tilt the pan immediately so which batter spreads a little into a round, about 10 cm.
- in diameter.
- If the batter is too thick, stir in the remaining water.
- The pancake should be thick, but should spread a little.
- Cook until done and golden on both sides.
- Remove from the frying pan and stack on a plate.
- Prepare the walnut filling by combining walnuts, sugar and cinnamon pwdr.
- Place two teaspoon filling in the centre of each pancake.
- Fold over and healthy pinch the edges well together to seal.
- Fry three or possibly four stuffed pancakes at a time in warm oil
- (200 C) until proportionately browned.
- Lift out the pancakes with a slotted spoon and drain on paper towels.
- Dip, while still warm, into atar ( rose syrup).
- Serve hot or possibly cool.
- NOTES : Makes 16 pancakes.
- Stuffed Pancakes
active dry yeast, sugar, water, flour, walnuts, sugar, cinnamon pwdr
Taken from cookeatshare.com/recipes/ataif-mihshi-71273 (may not work)