Turning Tables w/ Nur Ashour

Watch Episode 2: Nur Ashour Making Qatayef!


NurAbout Our Chef

Salam! I'm Nur; a mom, a wife, and a cook! I'm married and live in Dallas with my husband and our three kids. I'm an American Born Palestinian making it easier for you to replicate your mama's cooking! I love anything dessert and take pride in my cooking and baking. Wanna cook? I make authentic middle eastern recipes and complex desserts approachable and delicious!



MomAbout Our Special Guest

Salam! I’m Um Amru. I’m a Palestinian born and raised in Jordan. I’m a mom of 6 kids constantly trying to hold on to my roots and culture, especially through my cooking. I love to cook and bake the foods I grew up eating for my family in order to keep our culture alive. I’ll give you the real deal dishes, no shortcuts.



Ingredients & Instructions


  • 3 1/2 Cups Hot Water⁣
  • 1 1/2 Cups Cold Milk⁣
  • 3 Cups Flour⁣
  • 1 1/2 Cups Semolina⁣
  • 1 tbsp Baking Powder⁣
  • 1 tbsp Sugar⁣
  • 1/2 tbsp Yeast⁣
  • 1/2 tsp Baking Soda⁣
  • *Up to 1/4 Cup additional Water⁣

⁣Blend everything but the baking soda. Allow to rest for twenty minutes. Add the baking soda and rest five more minutes. Pour on a griddle preheated to 375 F. Stuff and enjoy! ⁣

To eat: Rub Atayef with ghee or clarified butter. Bake at 450 F for ten minutes until golden. 

To freeze or refrigerate: Run with ghee. Freeze on a sheet pan until solid then place it into a bag. Good for up to 2 months. Refrigerate by rubbing with ghee then wrapping in paper towels to absorb moisture. Place in a bag. Refrigerate for up to 3 days. 

*Makes about 35 Large Atayef⁣

Cheese Filling:

  • 1 lb sweet cheese
  • 1 lb fresh mozzarella 
  • Fills 18

Walnut Filling:

  • 1 1/2 cups chopped walnuts
  • 3 tbsp sugar
  • 1/2 tbsp cinnamon
  • Fills 18

Simple Syrup:

  • 4 cups sugar
  • 3 cups water
  • Squeeze of lemon juice 

Pour water into a pot. Slowly pour sugar into the middle. Make sure not to stir the sugar in till it fully dissolved. Cook on a medium heat till boiling. Squeeze in a few drops of lemon juice and allow to boil for ten minutes on a low heat.