Ataif (arab Filled Pancakes)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 1/2 teaspoons active dry yeast
• 1 1/2 cups lukewarm water
• 1 teaspoon sugar
• 1 1/3 cups all-purpose flour
• 2 1/2 cups sugar
• 1 1/4 cups water
• 1 tablespoon lemon juice
• 1 -2 tablespoon rose water
• vegetable oil
• 2 cups coarsely chopped walnuts
• 4 tablespoons sugar
• 2 teaspoons ground cinnamon

Recipe

• 1 dissolve yeast in sugar and 1/2 cup of water. let it froth for 10 minutes.
• 2 put the flour in a large bowl. add the yeast mixture and remaining water gradually.
• 3 beat vigorously into a creamy lump-free batter.
• 4 cover the bowl with plastic wrap and leave in a warm place for an hour.
• 5 to make the syrup, bring the water to a boil with sugar and lemon juice. simmer for 10 minutes. stir in the rose water and simmer for a few more seconds. allow to cool.
• 6 heat an oiled skillet until it is very hot. reduce the heat to medium.
• 7 pour a half ladle of batter into the skillet, allowing it to spread. fry only one side of the pancake. when little holes appear, lift them out and set them on a platter to be stuffed.
• 8 put a heaping tablespoon of stuffing in the middle of each pancake. fold in half and pinch the edges tightly to allow no filling to escape.
• 9 deep fry a few at a time in medium hot oil about 1 inch deep. remove when they turn pale brown.
• 10 drain on paper towels. dip, while hot, in the syrup. pour the remaining syrup over the top of all of them and serve either hot or cold.