Darabeel

1Preparation

1. Soak the saffron in the rose water for 10 minutes.
2. Whisk the eggs with the sugar until the sugar dissolves and the mixture turns pale.
3. Add the flour, cardamom and salt alternately with the water, whisking until smooth and as thick as heavy cream.
4. Stir in the saffron rose water until the colour is even.
5. Cover the batter and let it rest for 20 minutes.

2Cooking

1. Heat a wide non-stick pan and wipe it with a paper towel dipped in oil.

   🔥 medium heat⏱ 2 min timer
2. Pour in a spoonful of batter and spread it with the back of the spoon in circles into a layer so thin you can almost see the pan through it.

   🔥 medium heat⏱ 1 min timer
3. Cook until the edges lift and the sheet turns golden and crisp.

   🔥 low heat⏱ 2 min timer
4. Roll the sheet at once, while hot, around the handle of a wooden spoon, then slide it off gently.

   ⏱ 1 min timer
5. Repeat with the rest of the batter, wiping the pan with oil every few sheets.

   🔥 medium heat⏱ 34 min timer

3Serving

1. Let the darabeel cool completely; they get crisper as they cool.
2. Arrange them on a serving plate and serve with tea or Arabic coffee.
3. Store leftovers in an airtight container to keep them crisp.

💡 Tips & common mistakes

• Common mistake: spreading the batter too thick — the darabeel come out soft and chewy instead of crisp. The thinner, the better.
• If a sheet sets before you roll it, return it to the pan for a few seconds to soften.
• Do not turn the heat too high; the sugar burns before the sheet dries out.

🔁 Substitutions

• Use plain water instead of rose water if you do not like its scent.