Lahooh bel Loaz

Lahooh bel Loaz Recipe - Traditional Arabian Pancakes with Almonds

Region / culture: Arabia | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Lahooh bel Loaz is a traditional Middle Eastern dessert that is loved for its sweet and nutty flavors. This dish consists of thin pancakes stuffed with a mixture of confectioner's sugar, ground cardamom, and roasted almonds. It is a delicious treat that is perfect for special occasions or as a sweet ending to a meal.

History

Lahooh bel Loaz has been enjoyed in Middle Eastern countries for generations. The combination of fluffy pancakes and a sweet almond filling has been a favorite among families and friends for its unique taste and texture. This recipe has been passed down through the years, with each family adding their own twist to make it their own.

Ingredients

4 cups of flour
0.5 tsp of yeast
1 cup of milk
water
2 eggs
1 cup of confectioner's sugar
3 tbsp of corn oil
1 tbsp of ground cardamom
1 tsp of baking powder
2 cups of roasted and ground almonds

How to prepare

In a bowl, combine the flour, milk, eggs, baking powder, yeast, and water. Mix well to form a batter and set it aside to rise.
Grease a frying pan with a little oil. Pour half a ladle of batter into the pan.
Quickly spread the batter into a thin pancake and fry it over medium heat until the top starts to bubble. Then, flip it over and brown the other side.
Repeat the process with the remaining batter.
In a separate bowl, mix together the sugar, cardamom, and almonds.
Stuff each pancake with the sugar, cardamom, and almond mixture. Roll them into finger shapes and arrange them on a serving dish. Sprinkle some ground almonds on top.

Variations

Add a sprinkle of cinnamon to the almond mixture for a warm and spicy flavor.
Substitute the almonds with pistachios or walnuts for a different nutty taste.

Cooking Tips & Tricks

Make sure to spread the pancake batter thinly in the frying pan to ensure even cooking.

- Be careful not to overstuff the pancakes with the almond mixture, as it may cause them to burst while cooking.

- Serve the Lahooh bel Loaz warm for the best flavor and texture.

Serving Suggestions

Lahooh bel Loaz can be served as a dessert with a cup of tea or coffee. It can also be enjoyed as a sweet snack on its own.

Cooking Techniques

Make sure to cook the pancakes over medium heat to prevent burning.

- Use a non-stick frying pan to ensure the pancakes do not stick.

Ingredient Substitutions

You can use almond flour instead of roasted and ground almonds for a smoother texture.

- Substitute the milk with almond milk for a dairy-free version.

Make Ahead Tips

You can prepare the pancake batter and almond mixture ahead of time and store them in the refrigerator until ready to cook and assemble.

Presentation Ideas

Arrange the Lahooh bel Loaz on a decorative platter and garnish with a sprinkle of powdered sugar and extra ground almonds for a beautiful presentation.

Pairing Recommendations

Serve Lahooh bel Loaz with a hot cup of Arabic coffee or Moroccan mint tea for a traditional Middle Eastern experience.

Storage and Reheating Instructions

Store any leftover Lahooh bel Loaz in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Lahooh bel Loaz contains approximately 300 calories.

Carbohydrates

Each serving of Lahooh bel Loaz contains approximately 30 grams of carbohydrates.

Fats

Each serving of Lahooh bel Loaz contains approximately 15 grams of fats.

Proteins

Each serving of Lahooh bel Loaz contains approximately 8 grams of proteins.

Vitamins and minerals

Lahooh bel Loaz is a good source of vitamin E, magnesium, and calcium.

Alergens

Lahooh bel Loaz contains nuts (almonds) and dairy (milk and eggs).

Summary

Lahooh bel Loaz is a delicious dessert that is rich in carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, making it a satisfying treat.

Summary

Lahooh bel Loaz is a delightful Middle Eastern dessert that combines fluffy pancakes with a sweet almond filling. This recipe is easy to make and perfect for special occasions or as a sweet treat. Enjoy the nutty and sweet flavors of Lahooh bel Loaz with family and friends!

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Lahooh bel Loaz, a traditional Yemeni dish that combines the flavors of savory pancakes with the sweetness of almonds. I remember it was a warm summer day, and I was wandering through the bustling streets of Sana'a, the capital city of Yemen, in search of inspiration for a new dish to add to my repertoire.

As I meandered through the colorful market stalls, the smell of exotic spices wafted through the air, enticing my senses. I could hear the chatter of vendors selling their wares, the clinking of pots and pans, and the laughter of children playing in the streets. It was a vibrant and lively scene, and I felt invigorated by the energy of the city.

I stopped at a small cafe tucked away in a corner of the market, drawn in by the tantalizing aroma of freshly baked bread. The owner, a kind elderly woman with warm eyes and a gentle smile, welcomed me with open arms. She invited me to sit at a wooden table covered with a colorful embroidered cloth and offered me a steaming cup of spiced tea.

As we chatted, I learned that her name was Fatima and that she had been running the cafe for over thirty years. She was a talented cook and shared with me her recipe for Lahooh bel Loaz, a dish that was beloved by locals and visitors alike. She explained that it was a dish traditionally served during celebrations and special occasions, and that it was made with love and care.

I was intrigued by the combination of flavors and textures in the dish, and I asked Fatima if she would be willing to teach me how to make it. She smiled warmly and agreed, saying that she was happy to pass on her knowledge to a fellow food lover.

We spent the afternoon in her cozy kitchen, surrounded by the comforting smells of cinnamon, cardamom, and almonds. Fatima showed me how to prepare the batter for the pancakes, mixing together flour, water, yeast, and a pinch of salt until it was smooth and silky. She let the batter rest for a while, allowing the yeast to work its magic and create light and fluffy pancakes.

While the batter was resting, Fatima toasted a handful of almonds in a dry pan until they were golden and fragrant. She then ground them into a fine powder, adding a touch of sugar and rose water to create a sweet and nutty filling for the pancakes. The aroma of the toasted almonds filled the kitchen, making my mouth water in anticipation.

Once the batter had risen and was ready to be cooked, Fatima heated a heavy skillet over a low flame and ladled in a spoonful of the batter, swirling it around to create a thin and delicate pancake. The batter bubbled and sizzled, filling the kitchen with a warm and comforting scent.

As the pancakes cooked, Fatima spooned a generous amount of the almond filling onto each one, spreading it out evenly to create a rich and flavorful layer. She then folded the pancakes in half, sealing in the filling, and gently pressed them with a spatula to ensure that they were cooked through.

When the pancakes were golden and crisp on the outside and soft and tender on the inside, Fatima plated them up and drizzled them with a sweet syrup made from honey, sugar, and a hint of orange blossom water. The syrup glistened on the pancakes, adding a touch of sweetness and fragrance to the dish.

We sat down at the table and enjoyed the Lahooh bel Loaz together, savoring each bite and sharing stories of our lives and our love of cooking. The pancakes were a perfect balance of flavors and textures, with the nutty filling complementing the light and fluffy pancakes beautifully.

As I finished the last bite of the delicious dish, I thanked Fatima for sharing her recipe with me and for welcoming me into her kitchen. She smiled and said that she was happy to pass on the tradition of Lahooh bel Loaz to a new generation of cooks.

As I left the cafe that day, I felt inspired and grateful for the chance to learn from such a talented and kind-hearted woman. The recipe for Lahooh bel Loaz had become a treasured part of my culinary repertoire, a reminder of the warmth and generosity of the people I had met on my journey through Yemen.

And as I sit down to make the dish for my own family and friends, I can't help but think of Fatima and the special connection we shared over a plate of delicious pancakes filled with almonds and love.