Jad Youssef’s stuffed Lebanese pancakes recipe

“Atayef were always a treat we looked forward to – especially around Ramadan or on Sunday afternoons when visitors dropped by unannounced,” says Lebanese chef Jad Youssef.

“The smell of the hot saj (pan) as the batter bubbles and sets, the sight of the ashta filling being spooned in generously, the syrup dripping slowly over the soft folds – it’s simple, sweet Lebanese hospitality in a bite.

“We couldn’t resist pinching some from the tray before they made it to the guests. My mother always knew, but she let us get away with it.”

Jad Youssef’s stuffed Lebanese pancakes with fresh clotted cream and orange blossom syrup

Ingredients
(Serves 6-8, makes about 18-20)

For the syrup:
200g caster sugar
120ml water
1tbsp lemon juice
1tbsp rose water
1tbsp orange blossom water

For the ashta:
1.2L whole milk
4tbsp white vinegar or lemon juice
1½tbsp cornflour
1tbsp caster sugar
1tbsp rose water
2tbsp orange blossom water
200g ricotta cheese (optional but recommended)

For the atayef:
300g plain flour
1tsp dried instant yeast
1tsp caster sugar
1tsp bicarbonate of soda
Pinch of fine sea salt
100ml whole milk
350–400ml lukewarm water

For the garnish:
80g finely chopped pistachios
1tbsp rose petal jam

Method

1. To prepare the syrup: Combine the sugar and water in a small saucepan. Bring to a boil, then add the lemon juice. Lower the heat and simmer for eight to 10 minutes until slightly thickened. Add the rose and orange blossom waters, stir, and then remove from the heat. Cool to room temperature.

2. To prepare the ashta: In a saucepan, bring one litre of the milk to a simmer. Add the vinegar or lemon juice and stir gently until the milk curdles and separates. Strain and discard the whey, keeping the curds. In a clean saucepan, mix the remaining 200 millilitres of milk with the cornflour and sugar. Stir over medium heat until it thickens to a soft custard. Add the rose and orange blossom waters. Now mix the custard with the curds and ricotta (if using). Let the ashta cool completely and chill for at least an hour.

3. To prepare the atayef: In a large bowl, whisk together the flour, yeast, sugar, bicarbonate of soda, and salt. Slowly whisk in the milk and water, adjusting the quantity to get a smooth, pourable batter. Cover and leave to rest for 30–45 minutes until slightly bubbly.

4. Heat a non-stick pan over medium heat. Stir the batter gently and pour or ladle small rounds (about eight centimetres diameter) into the dry pan. Cook on one side without flipping them – bubbles will appear on top, and the surface will set. Set aside on a clean towel and keep covered so they don’t dry out.

5. Place about a spoonful of ashta in the centre of each pancake. Fold them into half-moons and pinch one edge firmly to seal, leaving the other edge open so the cream peeks out.

6. Arrange the atayef on a platter, drizzle with the syrup and sprinkle with crushed pistachios and rose petal jam. Serve immediately or chill lightly before serving.

Lebnani by Jad Youssef is published in hardback by Meze, priced £28. Photography by Matt Lincoln. Available now.