Sharon Salloum Refined Syrian flavours get a makeover when Sharon Salloum prepares lunch.
1/2 cup roasted almonds
2 tbsp ground cinnamon
¼ tsp ground cardamom
3 tbsp caster sugar
Rosewater syrup
1/2 cup water
1 cup sugar
2 tbsp rosewater
Batter
1 cup plain flour
1 tbsp dried yeast
2 tsp bicarb soda
1 egg
1/2 cup milk
1/2 cup water
butter, for greasing
For filling, place all ingredients in a food processor and pulse briefly. For rosewater syrup, combine water and sugar in a small saucepan over low heat and stir until sugar dissolves. Bring to the boil and add rosewater. Simmer until slightly thickened. Remove from heat and cool.
For batter, sift flour into a bowl and add yeast, bicarb soda, egg, milk and water and beat for about 3 minutes until smooth and thick. Rest at room temperature for about 30 minutes.
Melt a knob of butter in a pan over medium heat and spread about 2 tbsp mixture in a thin layer to make an oval pancake. Cook for 1-2 minutes each side or until golden. Remove and sprinkle 1 1/2 tbsp filling along the centre and roll up pancake. Repeat with remaining ingredients. Serve with rosewater syrup and vanilla ice-cream if desired.
Makes about 10 pancakes.
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