Atayef

Method

Combine flour, cornflour, baking powder and salt in a bowl, then gradually whisk in warm water and oil to form a smooth, thin pancake batter. Heat a non-stick frying pan over medium heat and pour in small ladlefuls of batter, cooking briefly on one side only until set but not coloured, then transfer to a plate. Mix chopped pistachios, walnuts, cinnamon and caster sugar in a bowl for the filling. Once cooled slightly, fold each pancake in half and fill with the nut mixture, then pinch the edges to seal. Heat oil to 170°C and deep fry the atayef in batches until golden brown on both sides, about 2-3 minutes per batch. For the syrup, dissolve sugar in water over medium heat, add lemon juice and rose water, then simmer for 8-10 minutes until slightly thickened. Drain fried atayef on kitchen paper and immediately pour the warm syrup over them, allowing it to soak in.