This is a specialty of Syria, Lebanon, and Egypt. Sweet ataïf (pancakes) are extremely popular stuffed with nuts and soaked with syrup). These savory ones are less common.

　　

Ingredients

　　

Step 1

Prepare ataïf, following the recipe on page 444, adding a little salt to the batter instead of sugar.

　　

Step 2

Fill with a small slice of halumi cheese or mozzarella, or feta cheese crumbled with a fork and mixed with a few finely chopped chives or mint leaves.

　　

Step 3

Put a heaping teaspoon of filling in the center of each little pancake, on the uncooked side. Fold the pancake over the filling to make a half-moon shape and seal the edges by pinching them together hard with your fingers. The soft, moist dough will stick together.

　　

Step 4

Deep-fry in hot oil until golden and drain on paper towels.

　　

Step 5

Serve hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf