In a large bowl, combine all the dry ingredients (flour, baking powder, and sugar) together. Add the water to the combined dry ingredients and mix well. The mixture should be similar to a runnier pancake batter. Set aside to rest for 15 minutes.
Heat up a non-stick skillet on medium-low heat. Drop 1-2 tablespoons of batter and spread lightly using the bottom of your spoon or ladle.
The Atayef will begin to bubble. Once there are no more shiny (raw batter) areas, remove the pancake using a spatula and place on a light kitchen towel or paper towels. This will take 1-2 minutes.The bottom of the Atayef should be a light brown color.
To prepare the filling, add the ricotta cheese to a bowl. Add a tablespoon of the rose-water simple syrup to the filling to give it a wonderful rose water aroma.
Once the Atayef pancakes have fully cooled, place about 1 tablespoon of filling on the pancake. Pinch the sides together to close it ¾ of the way.*Skim or low fat ricotta may be substituted but I HIGHLY recommend using full-fat.
Dip the open section of the stuffed Atayef asafiri into the crushed pistachios.
Serve with simple syrup or as is.
Rose Water Simply Syrup
Prepare the rose water simple syrup by combing the sugar, lemon juice and water in a small saucepan. Heat on medium-high heat and whisk until all the sugar has dissolved in the water. Simmer for 10 minutes. Add the rose water and orange blossom water and turn off heat. Once the syrup has cooled, pour into a jar and set aside. Or Check out the recipe directly here: Attar
*Skim or low fat ricotta may be substituted but I HIGHLY recommend using full-fat