Dough Ingredients

1 tsp active dry yeast

1 tbsp baking powder

2 3/4 cups of warm water (may need a little more)

6 tbsp fine semolina (smeed na3em)

2 tbsp granulated sugar

2 cups all-purpose flour


  • In a blender, add the lukewarm water along with the rest of the dry ingredients. Blend for 20 seconds then allow this mixture to rest for 20 min.
  • Heat the nonstick pan or griddle you will be using. Ladle a 1/4 cup of batter onto the hot flat surface and cook on low to medium heat. You want them the size of pancakes but not as thick. You should see pores developing on the atayef. Once batter is completely dried from the top of the atayef then it is ready to be taken off the heat and placed on a towel to cool off. Keep repeating the same step. It shouldn’t take more than a minute or so to cook one atayef. *Make sure not to stack them on top of each other unless completely cooled off. The bottom should be golden brown!

Nut filling Ingredients

1 cup chopped walnuts

1 tsp cinnamon

1-2 tbsp brown sugar


  • Mix all the ingredients together in a bowl.

Cheese Filling Ingredients

1 package defrosted Sweet cheese (usually found in the freezer section in Arabic stores by the phyllo dough). Substitution options: Ricotta mixed with optional 1 tbsp rose-water

1 tsp cinnamon

1 tbsp sugar


  • Crumble the cheese with your hands and mix with the cinnamon and sugar in a bowl.

Syrup Ingredients

1 cup granulated sugar

1/2 cup water

A squeeze of fresh lemon juice


  • Add all the above ingredients together in a small pot. Stir for a few minutes. Let it simmer over medium heat for 15 minutes till liquid becomes sticky. (*It will not be a thick syrup but will become thicker when storing in fridge afterwards).



Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Eggplant Preparation

  • 1 Large Eggplant, cut into 1-inch cubes
  • 1/3 cup Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder


  1. Preheat the oven to 425 F

2. To start, prepare the eggplant by peeling into zebra stripes and cutting it into 1-inch cubes that you season with salt, pepper, garlic powder, and olive oil. Toss and bake in the oven for about 30 minutes until softened and golden brown.

3. While baking, prep the pita chips by splitting your pita in half and cutting each half into 1-inch squares. Toss in olive oil and salt, then bake in the oven for about 10-15 minutes with the eggplant. Make sure they are in a flat layer and not overcrowded in the pan.

  1. Meanwhile, whip together the yogurt sauce, which is plain yogurt mixed with tahini paste, lemon juice, salt, and crushed garlic. Use water to thin out this mixture until it’s creamy thick, yet pourable.
  2. . Prepare the garnishes, chopped parsley, pomegranate arils, and toasted nuts. Toast the slivered almonds in ghee in a pan until lightly browned. Ghee has a lot of flavor that works well with this eggplant fatteh. Use olive oil instead if you don’t have any on hand.
  3. For assembly, layer the toasted pita chips topped with warm eggplant bites, top with the yogurt sauce, and garnish with the warm ghee, nuts, and fresh parsley.
  4. Saha! (Arabic for “eat in good health”)

This recipe was created by Palestinian cook, Heifa Odeh, or as she is known on social media, Fufu. If you fell in love with this recipe or would like to follow more Palestinian content creators, check out her Instagram, @fufuinthekitchen.