5 from 51 votes

Lebanese atayef, airy and slightly sweet middle eastern dessert stuffed with cheese and drizzled with sugar syrup (ater) and crushed pistachios.

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Atayef, which is also commonly spelled as Qatayef or Katayef, is a type of pancake that is popular in the Middle East. Unlike traditional American pancakes, these include yeast in the pancake mixture that helps to create their iconic mini bubbles. They are only cooked on one side and then filled with a white cheese or a nuts mixture, and then baked or fried and served with an aromatic simple syrup.

top view of round plate with baked atayef sprinkled with crushed pistachios
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They may be referred to as Middle Eastern pancakes, but they definitely contain a few added steps, and the end result is a little distant from pancakes, in my opinion. Still, they are a deliciously sweet breakfast idea that is very popular to enjoy during the month of Ramadan.

why you’ll love this Atayef recipe

  • Labor of love: This recipe makes about 36 pancakes. Cooking all the pancakes, stuffing them, sealing them, and then baking them is quite a process that makes these so special for serving to guests and loved ones especially for special occasions.
  • Unique flavor: The combination of the filling and the syrup gives these pancakes a unique flavor profile that you can’t get with other pancake recipes.
  • Ramadan tradition: Atayef are often enjoyed as part of a Ramadan suhoor meal plan, so why not start your own tradition this year by making them at home?

Ingredients to make qatayef recipe

This fried pancake recipe has three different components: the dough, the cheese filling, and the syrup. Don’t be deterred from making them due to the list of ingredients. I bet you have at least 90% (if not all) on hand!

PANCAKE Ingredients

  • All-purpose flour: Makes up most of the base of the pancake batter and gives it stability.
  • Semolina: This gives the pancakes a little bit of chew and helps them to hold their shape when frying.
  • Yeast: This helps create the little bubbles in the atayef for that iconic texture.
  • Baking powder: This helps the pancakes rise and gives them some airiness.
  • Sugar: Just a touch of sweetness to offset the savory cheese filling and syrup.
  • Salt: To balance out the flavors.
  • Milk: You want to use warm milk to help activate the yeast.
  • Cooking spray: Keeps these bubble pancakes from sticking to the pan.


  • Sugar: The main sweetener in the syrup.
  • Water: The other main ingredient in the syrup.
  • Orange blossom water: These give the syrup a floral, light citrus and refreshing taste. You can totally skip this.
  • Lemon juice: A little acidity to balance out the sweetness of the syrup.


The traditional filling is ashta made with heavy cream, corn starch and sugar. I make the filling easier with this cheese filling swap:

  • Ricotta: Whole milk ricotta gives the filling a nice creamy texture.
  • Mozzarella: Fresh mozzarella gives the filling a mild flavor and some extra body.
ingredients for recipe in individual bowls: simple syrup, sugar, semolina, baking bowder, instant yeast, salt, milk, crushed pistachios, ricotta, and mozzerella

How to make Atayef

Before you start making your cheese-stuffed fried pancakes, I want to warn you that they need some time to rest and should not be thrown in the pan immediately after mixing. The wait time is perfect for making your Ater (simple syrup) and prepping your cheese filling.

make and Cook the pancake batter

  1. In a large blender, combine the flour, semolina, sugar, baking powder, instant yeast, salt, and milk.
  2. When the batter is done resting, heat a non-stick pan, then pour the batter onto the pan. Cook until the bubbles dry out and the bottoms become golden.
  3. Set aside in a warm place covered, so they remain moist.
3 image collage showing steps 1 through 3 on how to prepare batter for recipe, pan-frying batter in skillet showing bubbles, and a sheet pan with 12 pancakes open faced on parchment paper with bubble side up

Mix Filling

  1. In a small bowl, combine the ricotta, mozzarella cheese, and some simple syrup.
  2. Mix the cheese mixture until well combined.
2 image collage showing how to mix cheese blend to fill atayef: step 1 add mozzerella, ricotta and simple syrup before mixed and step 2 showing the ingredients mixed in glass bowl

Fill, Fold, and Bake

  1. Place a heaping tablespoon of the filling into each pancake.
  2. Pinch the sides together to keep the filling in place.
  3. Place the closed atayef on a baking sheet lined with parchment paper.
  4. Bake until golden on the outside.
4 image collage on how to fill, seal, sheet pan lined with parchment paper of Atayef before cooking and after cooking

Tips for making homemade atayef

  1. Use a blender to make the atayef. I learned this tip from one of my followers, (@hildatalks) and it really makes a difference in creating a smooth consistent batter with perfect bubbles. You can also use an electric whisk, but don’t use a manual whisk.
  2. Check for bubbles. The most important feature of making atayef is the iconic bubbles in the recipe. Like most pancake recipes, your first one might be a flop, and in this case, it might be because there aren’t enough bubbles. If that’s the case, add another 1-2 tablespoons water and blend quickly again.
  3. Keep the atayef pieces small. I like to use about 2 tablespoons for each. For easy pouring, you can fill a ¼ cup halfway to keep the shape of the pancakes small and uniform.
  4. Do not cook on both sides. It’s very important to only cook the atayef on one side and keep the other side uncooked. That’s because it helps seal the mixture inside when the opposite side is raw.
  5. Make sure not to overstuff the atayef. You can use about 1 tablespoon of the mixture inside the pancake and then seal it. If you add more than a tablespoon, they will likely open while baking in the oven.
  • Ashta filling: The most authentic way to make atayef is with an ashta filling made with heavy cream, corn starch, and sugar. It resembles the easier version I make here with the mozzarella and ricotta.
  • Nuts filling: Another popular filling alternative is a mixture of walnuts and sugar or pistachios and sugar – similar to the filling you’d find inside baklava or maamoul.
  • Leave open and dip in pistachios: While we typically call this version 3asafeer, you’ll find some versions of atayef that are half-opened, and then open part with the cream is coated in crushed pistachios.
plate of recipe with simple syrup being poured over out of small white carafe

how to store & reheat Atayef

You’ll want to reheat the Atayef in your air fryer, oven, or toaster oven to crisp them up, or you can microwave them for a quick and easy snack.

How long will Atayef last in the fridge?

Stored properly, Atayef will last for up to four days in the fridge. To help main their crisp edges, keep the atayef uncovered in the fridge.

can I freeze Atayef?

Yes! You can make a double batch if you’d like and freeze them. Let them thaw out in the fridge overnight before reheating.

Frequently asked questions

What happens if I don’t see any bubbles when I cook the atayef?

That is usually an indication that the batter doesn’t have enough liquid in it. Add another 1-2 tablespoons water and blend quickly again in the blender and then try another pancake.

My atayef came out really soft. How do I make them crunchy?

Try adding 1 teaspoon of cornstarch to the batter, which will result in a more crunchy texture. You can also try baking them for 5 – 10 more minutes.

Can you freeze atayef?

You can freeze the atayef after baking and cooling them. Place them in a single layer on a baking sheet in the freezer. When frozen, transfer to an airtight container or freezer bag and keep for 3 months.

My pancake won’t seal closed or it’s opening in the oven while baking. What did I do wrong?

It’s possible that you may have overcooked them so they lost their moisture and didn’t seal. It should be pretty sticky because you’re only cooking the batter on one side and the other side is essentially raw and uncooked which is what helps them stick.

hand holding an atayef with a bite taken out showing cheesy inside

Atayef is a delicious dessert that takes some time to make, but it’s well worth the effort. The pancakes are best served fresh and warm with a drizzle of simple syrup and cheese filling. They are perfect for Ramadan or any time of the year. Leftovers can be stored in an airtight container in the fridge and reheated. Enjoy!

More Lebanese desserts:

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Lebanese atayef, airy and slightly sweet middle eastern dessert stuffed with cheese and drizzled with sugar syrup (ater) and crushed pistachios.
5 from 51 votes
Servings 18 servings
Calories 189
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 40 minutes
Total Time 2 hours
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Simple Syrup


  • 1 ½ cup whole milk ricotta
  • 1 ½ cup shredded mozzarella cheese


  • In a large blender combine the flour, semolina, sugar, baking powder, instant yeast, salt and milk. It should have the consistency of very runny pancakes.
  • Cover with a towel, and let the mixture sit in a warm place for 30 minutes. Blend the mixture again and let it rest for 10 more minutes.
  • Meanwhile, make the simple syrup. Combine sugar and water in a small saucepan over medium-high heat. Bring to a boil, then lower heat to medium and cook, stirring occasionally, until the sugar has dissolved, about 1-2 minutes.
  • Stir in the orange blossom water and lemon juice. Pour syrup into a heat proof container and allow to cool.
  • When the batter is done resting, heat a non-stick pan on medium heat, then pour 2 tablespoons of the batter onto the pan and you’ll notice the appearance of bubbles.
  • Cook until the bubbles dry out and the bottoms become golden, about 2 minutes. Do not flip. (If no bubbles are appearing, add more water or milk since your batter is probably too thick.) Set aside in a warm place covered so they remain moist.
  • Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl, combine the ricotta, mozzarella cheese and 2 tablespoons of the prepared simple syrup. Place a heaping tablespoon of the filling into each pancake and pinch the sides together.
  • Place the closed atayef on a baking sheet lined with parchment paper, spray with cooking spray and bake for 40 minutes, flipping halfway through.
  • Serve immediately, drizzled with simple syrup, if desired.


Storage: Place in an airtight container in the refrigerator for up to four days. 


Calories: 189kcal, Carbohydrates: 29g, Protein: 7g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 20mg, Sodium: 152mg, Potassium: 112mg, Fiber: 1g, Sugar: 19g, Vitamin A: 180IU, Vitamin C: 1mg, Calcium: 162mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

5 from 51 votes (50 ratings without comment)

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  1. B says:

    I ran into an issue when baking it; before flipping, the pancakes split open at the top and the filling puffed out (I used the ashta recipe). I thought it might’ve been because I overfilled it, but even the ones that had considerable room inside still popped, making flipping impossible. Is this something you’ve seen before?

    1. Yumna J. says:

      So sorry to hear that! I think it’s possible that you may have overcooked them so they lost their moisture and didn’t seal. Usually it’s pretty sticky because you’re only cooking the batter on one side and the other side is essentially raw and uncooked which is what helps them stick. Do you think that was the case? Otherwise, I think that you may have needed more moisture possibly because it’s very dry where you are? The moisture is what helps them close. I hope that helps!

  2. Lauren says:

    Would you happen to have a recipe for other fillings?

    1. Yumna J. says:

      Yes! Here’s a link to my ashta recipe that’s the most popular filling. For the nuts filling, I recommend using the same mixture as my maamoul or baklava recipe.

  3. Fatima says:

    This was so good! The orange blossom was the perfect ingredient for that sweet and floral taste. I was craving something middle eastern sweets and this was perfect!

    1. Yumna Jawad says:

      Thank you! I’m so glad you enjoyed!