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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).
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 5 minutes - 4
Repeat with the remaining batter, adding more ghee or butter as needed.
โฑ๏ธ 20 minutes - 5
Serve the warm Zahw immediately, drizzled generously with the prepared Batheg (date syrup).
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the skillet is not too hot to prevent burning the Zahw before it cooks through.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe consistency of the batter should be similar to pancake batter.
- โFor a richer syrup, you can simmer the dates with a bit more water and reduce it further.
- โZahw can also be made slightly thicker for a more bread-like texture.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.