وصفة المُحلى الإماراتي على طريقة كريب سوزيت مع كليمنغولد وبهارات بزار الإماراتية

Arabic 20 Mins Prep · 20 Mins Cook

1. To make the muhalla, pit the dates and place them along with the warm water in a blender and allow to stand for approx. 15 minutes, or until very soft.
2. Blitz until smooth then add the eggs, flour, yeast and salt. Blitz again, scraping the sides down to make sure all the ingredients are combined. Allow to stand for 30 minutes (or overnight in the refrigerator) or until the batter is bubbly.
3. Heat a non-stick pan over a medium heat and pour in 4 tbsp of the batter, swirling the pan so it coats the bottom. Cook for 2-3 minutes then flip over and cook on the other side. Repeat with the remaining batter.
4. Zest and juice the ClemenGold mandarins.
5. To make the syrup, pour the ClemenGold juice into a saucepan and add the zest, butter, sugar and 1 tsp of bzar. Bring to a boil, and then turn the heat down to a simmer, cooking for a further 10-15 minutes, until the sauce becomes syrupy.
6. Fold the muhalla into quarters and then arrange them in a large pan, or any flame-proof dish, in a circular pattern, slightly overlapping each other. Pour the warm syrup over the muhalla and then gently warm them through for approx. 3 minutes over a low heat.
7. Sprinkle with the remaining bzar and serve immediately.

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