Photograph of the finished Chebab Emirati

Middle East · Bánh rán mỏng ăn mặn xốt cá

Chebab Emirati

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.8 lb
  • Photograph of Dry yeast Dry yeast 0.7 oz
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Mahyawa fermented fish sauce Mahyawa fermented fish sauce ⅔ cup
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Chilli Chilli 8
  • Photograph of Cream cheese Cream cheese 9.9 oz

Method

  1. 1 Mix flour with yeast, eggs, turmeric, and water to form a paste, then let it ferment for 1 hour.
  2. 2 The savory version omits sugar and cardamom, replacing them with turmeric and green onions.
  3. 3 Pour a ladleful of paste into a hot, flat pan and swirl it around to spread the paste into a thin sheet.
  4. 4 Fry only one side until the top surface is covered with air bubbles like a honeycomb.
  5. 5 Pour the mahyawa fermented fish sauce over the air holes while the pancake is still in the pan.
  6. 6 Sprinkle with chopped scallions and chili peppers, then spread with cream cheese and fold in quarters.

With an appliance

  • Air fryer 35 min

    Replace steps 3 and 4: pour a thin layer of batter into the oiled baking tray, air fry at 180 degrees for 7 minutes, and flip at the 6th minute so that the top still has air bubbles. Steps 5 and 6 still involve drizzling mahyawa, adding onions, chili peppers, and cheese after the toast is cooked.

Start cooking