Chef's Recipes

Fig ataif with orange-blossom syrup

Australian Gourmet Traveller dessert recipe for fig ataif with orange-blossom syrup by Aquacaf restaurant in Goolwa, SA.

By Jordan Theodoros
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Fig ataif with orange-blossom syrup


  • 150 gm pistachio kernels
  • For deep-frying: rice bran oil
  • 8 perfectly ripe green figs
  • To serve: crème fraîche
Ataif batter
  • 5 gm dried yeast
  • 1 tsp caster sugar
  • 200 gm plain flour, sieved
Orange-blossom syrup
  • 500 gm caster sugar
  • Juice and peeled rind of ½ a lemon
  • 1 cinnamon quill
  • 1 tbsp orange-blossom water


  • 1
    For ataif batter, combine yeast, sugar and 100ml warm water in a bowl and stand in a warm place until foamy (4-5 minutes). Add flour and 250ml warm water, stir until smooth and stand in a warm place until you are ready to fry (10-15 minutes).
  • 2
    For orange-blossom syrup, combine sugar, lemon juice and rind, cinnamon and 300ml water in a saucepan, stir over high heat until sugar dissolves, then bring to the boil. Reduce heat to medium, simmer until slightly thickened (8-10 minutes). Add orange-blossom water and cool to room temperature.
  • 3
    Meanwhile, preheat oven to 180C. Scatter pistachios on an oven tray, roast until light golden (3-5 minutes), cool, then coarsely chop.
  • 4
    Preheat oil in a deep-fryer or deep-sided saucepan to 175C. Dip figs one at a time in batter and deep-fry until golden and crisp (1-2 minutes). Remove with a slotted spoon and dip them into the syrup, making sure they get a good drenching, then scatter with pistachios and serve with a good dollop of crème fraîche and extra syrup to the side.


This recipe is from the February 2010 issue of .

  • undefined: Jordan Theodoros