Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, a persian thick crepe (qheyganakh khagineh). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
A Persian thick crepe (Qheyganakh khagineh) is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. A Persian thick crepe (Qheyganakh khagineh) is something that I’ve loved my entire life. They’re nice and they look wonderful.
A Persian thick crepe (Qheyganakh khagineh) Khagineh is one of the most traditional desserts in Azerbaijani cities of Iran. Some people consider Qheyganakh as 'crepe' and some call it 'sweet omelette'. and by the way, it is not chocolate brownie. It is a simple but delightful dessert.
To begin with this particular recipe, we have to prepare a few components. You can have a persian thick crepe (qheyganakh khagineh) using 9 ingredients and 22 steps. Here is how you cook that.
The ingredients needed to make A Persian thick crepe (Qheyganakh khagineh):
- Prepare 5 eggs
- Get 2 Tbsp. plain flour
- Get 2 Tbsp. unsalted butter
- Make ready 1 cup walnuts, crushed
- Take 1 Tsp. baking powder
- Make ready 1 cup dried Rose petals powder
- Make ready 1/2 cup sugar
- Prepare 1 cup water
- Prepare Ingredients for syrup
It's common to use saffron in Persian desserts; some of our favorite desserts made with saffron are Persian halva pudding and Persian love cake. The mixture should be thick enough to be handled but not doughy. Heat the vegetable oil in a non stick pan over medium heat. You'll know the oil is hot enough if you hold a toothpick in the oil and bubbles start appearing around it..
Instructions to make A Persian thick crepe (Qheyganakh khagineh):
- Crack the eggs in a bowl.
- Using a mixer and blend it for 1 minute
- Add dried rose petals powder, crushed walnuts, baking powder and flour to the eggs and combine all ingredients together.
- Melt the butter in a pan and pour rose petals mixture in the pan. Cook over a medium to low heat. Then flip over and cook other side.
- For making syrup: dissolve sugar in the water and boil it for 10 minutes. set aside to cool. Once crepe is ready, pour cold syrup all over the crepe and leave it to soak the syrup for 1-2 hours.
- Then cut it into small squares or long triangles pieces. For garnishing use crushed pistachio or rose petals. Serve it with tea or coffee.
- Ingredients
Persian Homemade Crepe Recipe - Khagineh. Khagineh Persian version of a crepe. A traditional Persian breakfast, including parsley leaves, mint, radishes, fetta cheese, walnuts, Barbari bread, paired with cardamom saffron tea or your choice. This savory, sweet, fluffy and thick dish is commonly referred to as the "sugar omelette". A traditional Persian breakfast, including parsley leaves, mint, radishes, fetta cheese, walnuts, Barbari bread, paired with cardamom saffron tea or your choice of tea in a.
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