Ataif bil Ashta

Ataif Bil Ashta, also known as Qatayef or Atayef, is a beloved Middle Eastern dessert made especially during Ramadan and iftar. These soft, lacy pancakes are cooked on one side, filled with a fragrant ashta (cream) filling, sealed into delicate crescents, and fried until golden before being drizzled with orange blossom–scented sugar syrup. Traditionally prepared across countries like Lebanon, Palestine, Jordan, and Syria, Ataif holds deep cultural significance and is a must-have on Ramadan dessert tables.

This Ataif Bil Ashta recipe is perfect for iftar gatherings, Eid celebrations, or anytime you want to experience an authentic Middle Eastern sweet at home. With simple pantry ingredients and step-by-step instructions, this homemade Qatayef recipe captures the true flavors of Ramadan — nostalgic, comforting, and meant to be shared with loved ones.

More International Desserts To Try – Fruit Cheesecake Pots (No-Bake), Baklava, Masoub | Malikia, Basbousa, Sweet Potato Balls in Coconut Sugar Syrup

What Is Ataif (Atayef)?

Ataif are Middle Eastern pancakes traditionally made and eaten during Ramadan. Unlike Western pancakes, these are cooked on one side only, creating a porous surface perfect for filling and sealing.

They are most commonly stuffed with:

• Ashta (cream)
• Chopped nuts (walnuts or pistachios)
• Or a combination of both

Once filled, they can be:

• Served fresh and soft
• Or fried until crisp and golden
• Or even baked in modern variations

Ataif are found across the Middle East — from Lebanon and Syria to Palestine, Jordan, and Egypt — each region adding its own touch, but always keeping the soul of the dish intact.

Ataif and Iftar: A Love Story

There are desserts we enjoy year-round, and then there are desserts that belong to Ramadan. Ataif falls firmly into the second category.

Street vendors set up their carts just before iftar, pouring batter onto hot griddles, flipping and working fast as customers line up. The smell of freshly cooked pancakes mingles with frying oil and sugar syrup in the air. Families buy them by the dozen, carrying them home carefully, already planning who gets the first one.

At home, making Ataif is often a communal affair:

• Someone watches the batter
• Someone prepares the syrup
• Someone fills and seals
• Someone stands by the stove, frying

And then — the reward. Golden crescents piled high, syrup on the side, eaten slowly after a long day of fasting.

Ataif Bil Ashta – Atayef (Middle Eastern Pancakes)

A Ramadan Classic That Turns Iftar Into a Celebration

Ramadan has a way of slowing time. Days stretch longer, hunger becomes familiar, and evenings glow with anticipation. As the sun dips below the horizon and the call before Maghrib fills the air, tables across the world begin to transform — dates are passed around, water is poured, and beloved dishes make their once-a-year return.

Among those treasured Ramadan desserts, Ataif Bil Ashta, also known as Atayef, holds a very special place.

Soft, lacy pancakes filled with fragrant cream, sealed like little crescents, fried till golden, and kissed with orange blossom–scented sugar syrup — Ataif is not just a dessert. It is a ritual. A memory. A dessert that announces, Ramadan is here.

Ingredients Breakdown

Before we begin, let’s understand what makes each component special.

Pancake Batter

• All-purpose flour & semolina: Gives structure and slight bite
• Yeast: Creates the signature bubbles and lacy surface
• Sugar: Light sweetness
• Warm water: Activates the yeast
• Baking powder: Extra lift and softness

Ashta (Cream Filling)

• Half-and-half or cream mixture: Rich base
• Cornstarch: Thickens quickly and smoothly
• Orange blossom water: Floral aroma that defines Middle Eastern desserts

Sugar Syrup

• Sugar & water: Sweet backbone
• Lemon juice: Prevents crystallization, adds balance
• Orange blossom water: Gentle perfume

Quick and Easy Atayef Recipe

• Prepare sugar syrup: Boil sugar, water, and lemon juice until slightly thick. Remove from heat and add orange blossom water. Cool.
• Make ashta: Heat cream, thicken with cornstarch slurry, stir until smooth and thick. Cool completely.
• Cook pancakes: Pour batter onto a hot pan and cook only on one side until bubbles form and surface sets. Do not flip.
• Fill & seal: While warm, add ashta to the center, fold into crescents, and pinch edges to seal.
• Fry: Shallow-fry until golden on both sides. Drain.

Ataif Variations You’ll Love

1. Nut-Filled Ataif – Replace ashta with a mixture of finely chopped walnuts or pistachios, sugar, and a touch of cardamom. These are often served without frying and simply drizzled with syrup.

2. Baked Ataif – A healthier twist — brush with butter, bake until crisp, and drizzle with warm syrup just before serving.

3. Chocolate Ataif – Add chocolate chips or chocolate spread along with the cream for a modern, fusion-style dessert.

4. Cheese Ataif – Popular in some regions, this version uses mild cheese like akkawi or mozzarella, soaked and desalted, then filled and either fried or baked.

5. Mini Ataif (Atayef Asafiri) – Make smaller pancakes, fill with ashta, leave them open, and garnish with crushed pistachios — perfect for dessert platters and iftar tables.

Tips for Perfect Ataif Bil Ashta

• Rest the batter: Letting the batter rest for at least 30 minutes ensures bubbles form, giving the pancakes their signature honeycomb look.
• Do not flip: Ataif must be cooked only on one side — flipping will dry them out.
• Control pancake thickness: If the batter is too thick, add up to ½ cup water to achieve a pourable consistency.
• Seal while warm: Always fill and pinch the pancakes while they are still warm and pliable.
• Keep syrup light: The sugar syrup should be thin and fragrant, not heavy, so it doesn’t overpower the cream filling.
• Use orange blossom water sparingly: A little goes a long way; it should enhance, not dominate.

Frequently Asked Questions (FAQ)

What is Ataif Bil Ashta?

Ataif Bil Ashta (also called Qatayef or Atayef) is a traditional Middle Eastern Ramadan dessert made with soft pancakes cooked on one side, filled with ashta (cream), sealed, fried until golden, and served with sugar syrup flavored with orange blossom water.

Are Ataif and Qatayef the same?

Yes. Ataif, Atayef, and Qatayef are different spellings of the same dessert, used across various Middle Eastern regions. The recipe and technique remain largely the same, with slight regional variations in filling and serving style.

Can Ataif be made ahead of time?

Yes, you can prepare pancakes and ashta a day in advance and stored separately in the refrigerator. Assemble and fry just before serving for the best texture and flavor.

Can Ataif be baked instead of fried?

Yes. For a lighter version, brush the filled Ataif lightly with oil or butter and bake at 180°C (350°F) until golden. While traditional Ataif are fried, baked versions are popular in modern kitchens.

Why are Ataif cooked on only one side?

Cooking Ataif on one side creates a porous surface, which helps seal the filling and gives the pancakes their signature texture.

Why won’t my Ataif seal properly?

If the pancakes cool too much or are too thick, they won’t seal well. Fill them while still warm and gently flatten the pancake before adding the cream if needed.

A Note of Gratitude

This post is part of “Joy From Fasting to Feasting”, a global Ramadan event hosted on my blog, where food bloggers from around the world come together to share dishes that define their Ramadan tables. Today’s recipe comes from Nazneen of Coffee and Crumpets, whose Ataif Bil Ashta is a beautiful example of how traditional food carries comfort, heritage, and joy in every bite. Nazneen’s version is approachable, reliable, and perfect for home cooks. Her cornstarch-based ashta is an easier method that delivers silky, fragrant cream without complicated steps, making it ideal for Ramadan cooking when energy is precious but traditions still matter. Thank you to Nazneen and to every creator participating in this celebration of faith, culture, and food that nourishes far beyond the plate.

Yield: 20–24

Ataif Bil Ashta | Atayef with Ashta Recipe

Print

Ataif Bil Ashta is a traditional Middle Eastern Ramadan dessert made with soft pancakes filled with fragrant cream and lightly drizzled with sugar syrup.

Prep Time 16 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 16 minutes

Ingredients

TO MAKE PANCAKES:

• 3 cups All purpose flour
• ½ cup Semolina
• ½ tsp. Instant yeast
• 4 cups warm Water
• 2 tbsp. Sugar
• 2 tsp. Baking powder

ASHTA:

• 3 cups Half and half | Cream (mixture)
• 4 tbsp. Cornstarch
• 2 tsp. Orange blossom water

SUGAR SYRUP:

• 2 cups Caster or Superfine sugar
• 1 cup Water
• ½ tbsp. Lemon juice
• 1-2 tbsp. Orange blossom water

Instructions

Step-by-Step Preparation

1. Make the Sugar Syrup

• Place the sugar, water, and lemon juice in a pot and bring to a boil. Lower the heat and let it simmer gently for 8–10 minutes, until slightly thick — just enough to coat the back of a spoon.
• Remove from heat, stir in the orange blossom water, and set aside to cool.
• This syrup should be light and fragrant, not heavy.

2. Make the Ashta (Cream Filling)

• Pour all but ½ cup of the cream mixture into a heavy-bottomed pot and bring to a boil over medium heat.
• In a separate bowl, mix the remaining cream with cornstarch until smooth.
• Once the milk is close to boiling, add the cornstarch mixture and stir vigorously. The cream will thicken almost instantly.
• As soon as it bubbles and reaches a custard-like consistency, remove from heat. Stir in orange blossom water.
• Cover the surface directly with cling wrap (to prevent a skin) and refrigerate until cool.

3. Make the Pancakes

• Using a blender or mixer, combine: Flour, Semolina, Yeast, Sugar.
• Add warm water and blend until smooth. Stir in baking powder last.
• Let the batter rest for 30 minutes, until bubbly.
• Heat a griddle or nonstick pan lightly brushed with oil. Using a ¼ cup measure, pour 5-inch pancakes.
• Cook only on one side until bubbles form and the surface sets. Do not flip.
• Remove and let cool slightly.

4. Fill and Shape

While the pancakes are still warm:

• Place a teaspoon of ashta in the center
• Fold into a crescent
• Pinch edges tightly to seal

If sealing is difficult, gently flatten the pancake before filling.

Repeat with remaining pancakes.

5. Fry the Ataif

• Heat about ½ inch of oil in a wide pan.
• Fry the filled pancakes in batches until golden brown on both sides. Drain on paper towels.

Notes

Serving Ataif

Serve warm, drizzled lightly with sugar syrup, or with syrup on the side so everyone can help themselves.

Traditionally, Ataif are garnished with:

• Crushed pistachios
• A dusting of powdered sugar
• crushed dried rose petals
• Or simply enjoyed as they are

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 285Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 29mgCarbohydrates: 65gFiber: 2gSugar: 26gProtein: 5g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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