A NOMVEX RECIPE
Emirati saffron khanfaroush cakes
Vegetarian2 servings≈ 75 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Eggs1 piece
- Milk90 ml
- Wheat flour70 g
- Chickpea flour35 g
- Dried yeast3 g
- Ground cardamom1 g
- Saffron0.2 g
- Sugar50 g
- Lemon juice5 ml
- Water50 ml
- Olive oil120 ml
Declared allergenic ingredients: eggs, milk, cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Combine flours, yeast, cardamom and saffron. Stir in egg and milk to make a thick batter; rest 30 minutes. Simmer sugar, water and lemon 10 minutes and cool the syrup.
Heat oil in a small deep pan over medium heat. Drop in small spoonfuls of batter without crowding and brown on both sides.
Check the cakes are cooked in the centre; drain on kitchen paper, coat lightly with syrup and serve.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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