Home > Recipes > Ramadan Half Moons Atayef

Search

By keyword recipe member

By Course By Cuisine

By Occasion By Special Requirements

What's in My Fridge?

Ramadan Half Moons Atayef

3 stars based on 1 reviews Rate this Recipe

Method

1.In a medium bowl, dissolve the yeast in the water. Add the flour and salt and stir well. Let stand, loosely covered, for 45 minutes.

2.Meanwhile, prepare the filling: Mix the ingredients in a bowl until you have a mass. Set aside.

3.When ready to proceed, heat a small heavy skillet over medium heat for 5 minutes. Lightly brush the skillet with butter. Stir the butter well to blend. Scoop up about 2 1/2 tbsp. batter and pour onto the skillet to make a 4-inch round or an oval about 4 inches long. Cook until bubbles appear on the top , about 1 minute and 20 seconds. The underside will be just touched with the palest brown. Transfer to a plate cooked side down.

4.Scoop up 1 tsp. filling and squeeze it in your hand into a firm oblong, then place it on the cooked pancake. Immediately fold the pancake over and pinch the edges together to make a sealed half moon shape.

5.The filled pancakes can sit, loosely covered, for up to 3 hours before being fried.

6.When ready to proceed, pour about 1 inch of vegetable oil into a deep fryer or stable wok or other deep frying arrangement, and heat to 375°F Have a slotted spoon by your stove top as well as two paper towel-lined plates.

7.Slide the first half moon into the hot oil. It should bubble a little. Then slide in another, and another. Each should cook for about 30 seconds, until lightly browned; turn each over in the oil after about 15 seconds. With the slotted spoon, transfer to a paper towel-lined plate. Fry the remaining half moons in the same manner. Serve hot or warm, with tea or coffee. Makes 12 to 15 half moon shaped pancakes.