Breakfast
Chebab with date syrup and cream cheese
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Thin, lightly porous yeast pancakes scented with cardamom and saffron. Part of Emirati breakfast cooking, they are served here with cream cheese and date syrup. Quantities and pan cooking are developed for a home kitchen.
Timing
- Preparation: about 15 minutes
- Rising: about 60 minutes
- Pan cooking: about 25 minutes, two at a time
- Total time: about 1 hour 40 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 520 kcal
- Protein
- ≈ 13.8 g
- Carbohydrates
- ≈ 69.1 g
- Fat
- ≈ 19.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 100 g egg without shells, all butter, 120 g cream cheese and 80 g date syrup using Rapunzel product data. Twelve chebab make four servings.
Dattelsirup (Rapunzel Referenzprodukt)
Quantity assumptions and ingredient mapping
- 2 eggs · ≈ 100 g
- 120 g cream cheese · ≈ 120 g · Assumed quantity / reference product
- 80 g date syrup · ≈ 80 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g wheat flour
- 400 ml lukewarm water
- 20 g whole milk powder
- 2 eggs
- 4 g instant dried yeast
- 25 g sugar
- 3 g salt
- 1 g ground cardamom
- 0.1 g saffron threads
- 20 ml neutral oil for the batter
- 20 g butter for cooking
- 120 g cream cheese
- 80 g date syrup
Instructions
- Crush saffron with 20 ml of the measured water and steep for 5 minutes. Mix flour, milk powder, yeast, sugar, salt and cardamom. Whisk in eggs, oil, saffron water and remaining water to make a smooth flowing batter.
- Cover and rise for about 60 minutes until small bubbles appear. Stir gently once. The batter should be thinner than American pancake batter and spread easily in the pan.
- Heat a large non-stick pan over medium heat and brush lightly with butter. Pour roughly 70 ml batter per pancake and let spread into thin rounds 12–15 cm across. A large pan fits two at once.
- Cook for about 2 minutes until bubbles appear and edges release. Turn and cook for another 1–2 minutes until no raw egg batter remains. Divide the remaining butter between further batches, making about twelve chebab.
- Serve three warm chebab per portion with 30 g cream cheese and 20 g date syrup.
Tips
- Milk powder is not coffee creamer. Different flour may require a little extra water to keep the pancakes thin.
- No fruit garnish is planned: cream cheese and date syrup are sufficient accompaniments here.
