Chebab

1Preparation

1. Soak the saffron in 2 tbsp of the lukewarm milk for 10 minutes.
2. Mix the flour, sugar, yeast, cardamom and salt in a large bowl.
3. Add the eggs, milk and saffron and whisk until smooth with no lumps, a little thicker than pancake batter.
4. Cover the bowl and leave it somewhere warm for 1 hour until doubled and bubbly on top.

2Cooking

1. Heat a non-stick pan and brush it with a thin layer of ghee.

   🔥 medium heat⏱ 2 min timer
2. Pour 1/4 cup of batter per pancake without spreading it, and cook until the surface is full of holes and the edges look dry.

   🔥 low heat⏱ 2 min timer
3. Flip the pancake and cook until the underside is light golden.

   🔥 low heat⏱ 1 min timer
4. Repeat with the remaining batter, greasing the pan lightly between batches.

   🔥 low heat⏱ 18 min timer

3Serving

1. Stack the hot chebab on a serving plate.
2. Serve with date syrup and cheese, and a cup of milk tea.

💡 Tips & common mistakes

• Common mistake: cooking on high heat — the outside burns before the inside cooks. Use low heat and wait until the edges dry.
• Do not stir the batter after it rises, or you will knock out the bubbles that make chebab light.
• Keep the cooked pancakes covered with a cloth so they stay soft.

🔁 Substitutions

• Honey can replace the date syrup.
• Vegetable oil can replace the ghee for greasing.