My mother taught me to make atayef because it is a family tradition to have atayef every day of Ramadan. We never make desert atayef, but we do occasionally vary the cheeses and the combinations of cheese. Because I grew up in Alexandria, I know the good atayef sellers there; they are the same ones who sell ingredients for making konafa at home. Atayef ingredients are sold by the kilo as well. They are little white pancakes that are kind of sticky by nature. You have to be careful about how much filling you add, because atayef can break easily if you over stuff them. Atayef are usually sold during Ramadan. This recipe is very easy. Enjoy!
½ kilo atayef
Equal parts gibna beida (white cheese) and gibna areesh (cottage cheese)
Chopped parsley (optional)
*Staff Recommendation: Amira Noshokaty, Culture Editor at Al-Masry Al-Youm English Edition, suggests adding dried mint into the cheese mixture.