Rym Akkad's atayef Suzette

For the atayef batter:

1. Mix the dry ingredients in a bowl, then add water and blend with a hand blender or whisk until everything is combined and free of lumps.
2. Cover and let sit for 30 minutes.
3. Heat a heavy-based nonstick pan over medium-high heat.
4. Once heated, add a ladleful of batter to make a 12-inch diameter circle.
5. Once the top layer dries and forms a bubbly surface, and the bottom turns a nice brown, remove the atayef and cover with a cloth. (The atayef should not be flipped; it must be cooked on only one side.)
6. Repeat until the batter is done.

More sweet & sour flavors

Raja Farah's lemon tart

For the ashta filling:

1. Mix all the ingredients for the cream filling in a bowl until they are well combined.
2. Fill the atayef with about 2 tbsps of cream in the center, fold it in half to form a half-circle, then pinch the folded edges together with two fingers until securely closed, creating a half-moon shape.

For the blood orange syrup:

1. First, peel one orange. Cut it lengthwise into quarters. Then slice each quarter crosswise into 1-inch-thick slices and set aside.
2. Preheat a pan over medium heat. Once it’s hot, evenly spread the sugar on the surface without stirring and wait until it turns a light caramel color (be very careful not to burn the sugar, as it can burn quickly).
3. Once the sugar caramelizes, lower the heat and add the butter, then stir until everything is combined.
4. Once combined, stir the blood orange juice and let it simmer on low heat for a few minutes to achieve a syrupy consistency, then add the precut oranges.

For assembling:

Wrap the filling in the atayef and serve with a drizzle of warm syrup. Garnish with crushed pistachios and dried flower petals for presentation and a subtle floral lift.