Photograph of the finished Chebab

Middle East · Bánh rán mỏng nghệ tây Chebab

Chebab

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 800 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Saffron threads Saffron threads 0.8 g
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Sugar Sugar 160 g
  • Photograph of Date honey Date honey 240 ml
  • Photograph of Cream cheese Cream cheese 280 g
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Black sesame Black sesame 60 g

Method

  1. 1 Mix flour with yeast, eggs, sugar, saffron, and cardamom to form a thin paste.
  2. 2 Let the mixture sit for 1 hour to activate the yeast and allow small bubbles to form on the surface.
  3. 3 Pour a ladleful of paste into a hot, flat pan and swirl the pan to spread the paste in a thin layer.
  4. 4 Fry only one side and do not flip; the top side should have air bubbles like a honeycomb.
  5. 5 The key difference between a chebab and a regular donut is that it doesn't flip over; the porous surface retains the sauce.
  6. 6 Spread the cream cheese mixture, drizzle with date syrup, sprinkle with black sesame seeds, and fold it into quarters.

With an appliance

  • Air fryer 35 min

    Replace steps 3 and 4: Pour the batter into a hot, oiled round pan, air fry at 180 degrees for 6 minutes, and flip at the 5th minute so that the top is slightly seared while still retaining air bubbles. Step 6: Spread cheese and date syrup, leave as is.

Start cooking