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Yemeni Zahw wa Batheg
A delightful Yemeni breakfast or snack featuring a sweet, fluffy pancake-like bread (Zahw) served with a rich, date-infused syrup (Batheg). It's a comforting and flavorful dish, often enjoyed with qishr (a spiced coffee drink).
ð§ ææ
- 2 cups All-purpose flour
- 1 tsp Yeast
- 2 tbsp Sugar
- 1/2 tsp Salt
- 1.5 cups Warm water
- 4 tbsp Ghee or clarified butter(for cooking)
- 1 cup Dates(pitted and chopped)
- 1/2 cup Water(for date syrup)
- 1/4 tsp Cardamom(ground, optional for syrup)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water, whisking until a smooth, pourable batter forms. Cover and let it rise in a warm place for about 30 minutes, or until doubled in size.
â±ïž 30 minutes - 2
While the batter rises, prepare the date syrup. In a small saucepan, combine chopped dates with 1/2 cup water. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until dates are very soft and have formed a thick syrup. Mash the dates with a fork or potato masher. Stir in cardamom if using. Strain if a smoother syrup is desired, or leave as is.
â±ïž 15 minutes - 3
Heat a lightly greased non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter for each Zahw, similar to making pancakes. Cook for 2-3 minutes per side, until golden brown and cooked through.
â±ïž 5 minutes - 4
Repeat with the remaining batter, adding more ghee or butter as needed.
â±ïž 20 minutes - 5
Serve the warm Zahw immediately, drizzled generously with the prepared Batheg (date syrup).
ð¡ ããã®ã³ã: Ensure the skillet is not too hot to prevent burning the Zahw before it cooks through.
ð¡ ããã®ã³ã
- âThe consistency of the batter should be similar to pancake batter.
- âFor a richer syrup, you can simmer the dates with a bit more water and reduce it further.
- âZahw can also be made slightly thicker for a more bread-like texture.
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- Add a pinch of cinnamon to the batter for extra spice.
- Serve with a dollop of fresh cream or yogurt.
- For a savory version, omit sugar from the batter and serve with a savory stew.