Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pancakes stuffed with walnuts - atayeb bi joz. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

To make the walnut filling, combine all the ingredients in a bowl and set aside. Want to make Matty's pancakes tomorrow morning? These Nutella Pancakes are not just two pancakes sandwiched with Nutella.

Pancakes stuffed with walnuts - atayeb bi joz is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Pancakes stuffed with walnuts - atayeb bi joz is something that I’ve loved my whole life.

To begin 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 cook that.

The ingredients needed to make Pancakes stuffed with walnuts - atayeb bi joz:

1. Take - For the batter:
2. Make ready 2 cups flour
3. Make ready 2 1/2 cups warm water
4. Make ready 1/4 teaspoon dried yeast dissolved in 2 tablespoons of warm water
5. Prepare 2 1/2 teaspoons baking powder
6. Take 2 teaspoons sugar
7. Make ready 1 tablespoon rose water
8. Get - Walnut stuffing:
9. Prepare 300 g walnuts, coarsely ground
10. Make ready 9 tablespoons sugar
11. Prepare 2 tablespoons rose water
12. Prepare 2 tablespoons orange blossom water
13. Get - Sugar syrup:
14. Get 2 1/2 cups sugar
15. Take 1 1/2 cups water
16. Get 1 teaspoon rose water
17. Take 1 teaspoon orange blossom water
18. Make ready 1 teaspoon lemon juice
19. Take - For frying:
20. Make ready 6 cups vegetable oil

Stuffed pancakes are nothing more than your average pancake folded over a pastry filling and fried on the griddle, but the taste is Debbie heard that one of the pancake houses in Idaho Falls was serving stuffed pancakes. Try this easy recipe for qatayef (Arabic pancakes), a dish commonly served during Ramadan. Qatayef is filled with either sweet cheese or nuts. In a small bowl, mix together the walnuts with the sugar.

Steps to make Pancakes stuffed with walnuts - atayeb bi joz:

1. 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.
2. To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator.
3. To prepare the walnut stuffing: mix all the ingredients together and set aside for later use.
4. 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.
5. 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.
6. 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.
7. Serve at room temperature or cold.

Add the orange blossom water if desired. Made from yeasted pancakes stuffed with nuts, fried to crunchy, golden perfection, then doused in a thick sugar syrup. My Favorite Ramadan Recipes. including `ataif ~ walnut-stuffed pancakes . from arabiczeal.com. Fluffy pancakes filled with warm, melted hazelnut chocolate are sure to start the weekend off right. Place a potato pancake in the pan, topped with a meat patty and covered by more potato batter, covering all the meat.

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