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Arab Pancakes
10 servings

350 ml of water

200 g of Makfa wheat flour

1/3 tsp of fast-acting yeast

3 tbsp of packaged Makfa semolina

1/3 tsp of vinegar essence

1/2 tsp of baking soda

1 tbsp of vegetable oil

2 tbsp of sugar

100 g of roasted almonds

100 g of roasted walnuts

3 tbsp of honey

1 tsp of ground cinnamon

30 g of pistachios

pomegranate seeds

35 minutes


Additional properties For kids


1. Add warm water to the blender, then add the flour, the yeast, the semolina, the baking soda mixed with vinegar, the vegetable oil and the sugar. Mix everything for 1 minute, then place the dough in a bowl and let stand for 15-20 minutes. Then mix everything again.

2. For the filling crush the almonds and the walnuts. Add the honey and the cinnamon to the nut mixture and mix together.

3. Bake the pancakes on a hot frying pan for 1-2 minutes on each side until golden. Place 1 tsp of the filling in the middle of ready pancakes and fold them in half.

4. Sprinkle with crushed pistachios and the pomegranate seeds and serve.

Cuisine Middle East cuisine
Dish type Desserts and Baking