Ataif with Walnuts and Coconut
Serves: 24 pancakes
Lacy Arabic pancakes filled with a mixture of walnuts, coconut and cinnamon sugar.
  • 1½ cups/225g plain/all purpose flour
  • ¼ cup/45g semolina
  • ¼ teaspoon instant yeast
  • 2 cups/472ml warm water
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 cup/115g toasted walnut pieces, finely chopped
  • ½ cup/50g unsweetened coconut (I used Bob's Red Mill)
  • 1 tablespoon organic cane sugar
  • ½ teaspoon ground cinnamon
  • 2 cups/450 g caster or superfine organic sugar
  • 1 cup water
  • ½ tablespoon lemon juice
  • 1-2 tablespoons orange blossom water
  • oil for shallow frying, about a ¼-1/2 cup
  1. Place the sugar, water, lemon juice in a pot and bring to a boil.
  2. Lower the heat and simmer gently for 8-10 minutes.
  3. The syrup should be thick enough to lightly coat the back of a spoon.
  4. Add the orange blossom water and pull off the heat to cool. Put aside.
  5. Alternatively, you can very easily used warmed honey in place of the syrup.
  1. Put the chopped walnut, coconut, cinnamon and sugar and toss together.
  1. Using a mixer or a blender, mix together the flour, semolina, yeast and sugar.
  2. Add the warm water and mix or blend on high so everything gets incorporated.
  3. Add the baking powder and mix through.
  4. Put aside for a half hour or so, till the batter is bubbly.
  5. Heat a griddle or frying pan and brush with a bit of oil.
  6. Use a ¼ cup measure to drop 5″ pancakes onto the griddle.
  7. Cook the pancakes till the surface is covered in bubbles and is cooked.
  8. DO NOT flip. These pancakes are cooked only on one side.
  9. Place the cooked pancake on a plate to cool slightly.
  10. NOTE: The photo collage above is from the ataif bil ashta post, I was being lazy.
  11. Same procedure though.
  12. While still warm, take a pancake and place a teaspoon of the walnut and coconut filling in the middle and seal up the sides, by pinching, to form a crescent shaped filled pancake.
  13. Put aside and repeat with the rest of the pancakes.
  14. Do not overfill the pancake.
  15. You can judge by each pancake whether you need a teaspoon or less of filling.
  16. You may lose a couple of the first few pancakes but once you get the hang of folding and pinching, you should be fine.
  17. You may also thin out the batter with about ¼ to ½ cup water if the pancakes are too thick.
  18. The batter is thinner than pancake batter since these pancakes are a bit thin and lacy since they must be folded and sealed.
  19. Once you have the desired number of pancakes stuffed, heat some oil in a large fry pan.
  20. The oil doesn’t have to be too deep, just a half inch or so in the pan, enough to shallow fry the pancakes.
  21. Once the oil is hot, add the pancakes, as many as will fit in your pan and fry till golden brown.
  22. Flip to brown the other side and then drain on paper towels.
  23. To serve, drizzle with a bit of sugar syrup or place a little pitcher with the syrup on the side for guests to help themselves.
If you do not want to use sugar syrup, you can easily use warmed honey in it's place. Use orange blossom honey and add a teaspoon of orange blossom water to enhance the flavour and aroma.
Recipe by Coffee and Crumpets at