| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 1541 |
| Fat | 59.4g |
| Saturates | 17.5g |
| Protein | 40g |
| Carbs | 228.8g |
| Sugars | 102.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Chop the hazelnuts and place them on a baking tray. Roast for approx. 5-10 minutes or until lightly toasted. Remove them from the oven and place the warm hazelnuts in a blender and blitz until they form nut butter.
Add the cocoa powder, organic maple, sea salt, ½ tsp of cardamom and coconut milk to the blender and blitz until smooth and combined. Pour into a sterilised, resealable jar and set aside to cool.
To make the Chehab, combine the cake flour, brown sugar, eggs, yeast, turmeric, 1 tsp of cardamom, fennel seeds, saffron, milk powder and water in the bowl of a stand mixer fitted with a paddle, and beat until smooth, approx. 15 minutes. The mixture should have a pouring consistency. Cover the bowl with a cloth and set aside in a warm place for 30 minutes or until doubled in size.
Heat a non-stick pan over a medium heat. Grease the pan with cooking spray and place 3 tbsp of the mixture in the pan to form a round pancake. Cook on either side for approx. 5 minutes or until golden and cooked through. Remove from the heat and repeat this process until all the batter is finished.
Serve the chebab with the chocolate spread, blackberries, sliced figs and maple syrup.
