Hotteok-Style Stuffed Chebab with Brown Sugar and Pistachio (Emirati × Korean)

Method

1. Mix the flour, sugar, yeast and salt in a bowl, add the lukewarm milk, water and egg and whisk for 2 minutes until smooth. It should be thicker than regular chebab batter, like thick yogurt that falls slowly from a spoon.

   Add in this stepPlain flour 120 gSugar 15 gInstant dried yeast ½ tspSalt 1 pinchLukewarm milk 110 mlLukewarm water 35 mlEgg (from 2 servings) 1

2. Cover and leave in a warm place for 50 min, until doubled. The surface should be full of bubbles so the pancakes turn out fluffy.

3. Roughly chop the pistachios and mix with the brown sugar, cinnamon and cardamom to make the filling.

   Add in this stepDark brown sugar 30 gGround cinnamon ½ tspGround cardamom ¼ tspUnsalted pistachios 20 g

4. Heat a pan on medium-low heat and melt a little ghee. Spread 2 tbsp of batter into a 10 cm circle; after 30 seconds, when the base has set, spoon 1 tbsp of filling into the centre, leaving a 1.5 cm border. Cover with 1½ tbsp of batter, sealing the edges, put a lid on and cook for about 2 minutes. Flip, press gently with a spatula and cook 2 minutes more, about 4 min per pancake. Make 4 this way, adding a little ghee to the pan each time.

   Add in this stepGhee or butter 3 tsp

   medium-low heat

5. Transfer to a plate and let cool for about 2 minutes before serving. The melted sugar inside is very hot, so cut carefully, and let them cool well before giving them to children.