Chebab

Method

1. Warm the milk in a small pan on low heat for 1 min, just until it feels warm to your finger (about 40 °C); hot milk kills the yeast. Turn off the heat, crumble in the saffron and let it steep for 5 minutes until the milk turns golden.

   Add in this stepSaffron threads 1 pinchWhole milk 100 ml

   low heat

2. Whisk the flour, sugar, yeast, cardamom and salt in a large bowl. Add the egg, saffron milk and lukewarm water and whisk for about 2 minutes into a smooth, lump-free batter. It should fall from a spoon in a ribbon, like thick cream.

   Add in this stepPlain flour 120 gSugar 20 gInstant dried yeast ½ tspGround cardamom ½ tspSalt 1 pinchEgg (from 2 servings) 1Lukewarm water 80 ml

3. Cover and leave in a warm place for 1 h, until doubled in volume and covered in bubbles. Stir gently once or twice to knock out the largest bubbles.

4. Heat a 20 cm non-stick pan on medium-low heat for 2 minutes, then wipe it with kitchen paper dipped in ghee. Pour in about 60 ml of batter and spread it with the back of the ladle into a 13 cm circle. Cook for 2 min 30 sec, until the surface is dotted with holes and looks dry and the underside is golden, then flip and cook 30 seconds more. Make about 5 pancakes this way, re-greasing the pan every two.

   Add in this stepGhee or butter 1 tsp

   medium-low heat

5. Brush the cooked chebab with the rest of the ghee, melted, and stack them to keep warm. Drizzle with date syrup and serve with cream cheese.

   Add in this stepGhee or butter 1 tspDate syrup 2 tbspCream cheese 60 g