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atayef sweet dish with pistachio crumble on top
Preparation Time: 
20 mins
Cooking Time:
20 mins
Total Time:
40 mins

Atayef Recipe with Dates and Pistachio

Recipe by Dr. Linda Khoshaba

Ingredients:

For the Batter:
1 cup all-purpose flour
1/2 cup fine semolina
1 tsp active dry yeast
1 tsp sugar
1/4 tsp salt
1 1/2 cups warm water
1 tsp orange blossom water
(optional, for extra flavor)

For the Filling:
1/2 cup finely chopped dates (pitted)
1/4 cup chopped pistachios
1/4 cup chopped walnuts (optional, for extra crunch)
1 tsp ground cardamom
1 tsp cinnamon
2 tbsp honey or date syrup
1 tbsp soft butter (to bind the mixture)

For the Rose Cardamom Syrup:
1 cup sugar
1/2 cup water
1 tbsp rose water
1/2 tsp ground cardamom
1 tsp lemon juice
Atayef with glass cup and a kettle

Directions:

    1. Prepare the Batter:
      • In a mixing bowl, combine the flour, semolina, yeast, sugar, and salt.
      • Slowly add the warm water and whisk until smooth and lump-free.
      • Cover and let the batter rest for 30 minutes to an hour to activate the yeast. It should become slightly bubbly.
    2. Prepare the Filling:
      • In a bowl, mix the chopped dates, pistachios, walnuts, ground cardamom, and cinnamon.
      • Add the honey or date syrup and butter to bind the mixture.
      • Set aside this fragrant, sticky filling.
    3. Cook the Atayef:
      • Heat a non-stick skillet over medium heat.
      • Pour small circles of batter (about 2-3 inches in diameter) onto the skillet. Cook on one side only until bubbles form on the surface, and the bottom is golden brown. The top should remain soft and sticky.
      • Remove from the skillet and cover with a towel to keep them soft.
    4. Stuff the Atayef:
      • Take each Atayef pancake and fold it into a semi-circle, pinching the edges halfway to form a cone shape.
      • Fill the open side with the date and pistachio filling, then pinch to close completely.
      • You can choose to fry them until crispy or bake them at 350°F (175°C) for 10-15 minutes until golden.
    5. Make the Rose Cardamom Syrup:
      • In a small saucepan, combine the sugar, water, and lemon juice. Stir over medium heat until the sugar dissolves.
      • Once the mixture begins to simmer, add the rose water and ground cardamom.
      • Let it simmer for 5-7 minutes until it thickens slightly. Remove from heat and let it cool.
    6. Finish and Serve:
      • Drizzle the warm Atayef with the cooled rose cardamom syrup.
      • Optionally, sprinkle extra chopped pistachios or a light dusting of powdered sugar for garnish.

Health Benefits

This Assyrian-inspired Date and Pistachio Atayef not only satisfies your sweet tooth but also offers health benefits, particularly for the endocrine system.

  • Dates, rich in natural sugars, fiber, and minerals like magnesium and potassium, support balanced blood sugar levels and adrenal health, promoting healthy hormone regulation.
  • The pistachios and walnuts provide heart-healthy fats and antioxidants, contributing to overall well-being.

 

Together, these ingredients help maintain stable energy, reduce stress on the endocrine system, and support metabolic health, making this dessert both delicious and nourishing.

Dr. Linda Khoshaba is the Leading Integrative Health and Hormone Doctor in Scottsdale, Arizona. She has extensive experience working in the field as a Hormone Specialist and Natural Endocrinologist.

Phone: 480-687-0054
Fax: 833-605-1101
Email: contact@nesaz.com
Address: 
Suite A 109
7500 E. Pinnacle Peak Rd. 
Scottsdale, AZ 85255

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