🥞 Darabil
Darabil are paper-thin Kuwaiti crêpes made from a flour, egg and milk batter flavoured with saffron and cardamom. They are cooked on a hot griddle until crisp and lacy, then sprinkled with sugar and rolled into delicate tubes. Sweet, fragrant and brittle, they are served with tea or Arabic coffee, especially during Ramadan and Eid.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g flour
- 1 egg
- 250 ml milk
- 2 tbsp sugar, plus more for sprinkling
- 1/2 tsp ground cardamom
- A pinch of saffron soaked in 1 tbsp warm water
- 1 tbsp melted ghee for the pan
Method
- Whisk the flour, egg, milk, sugar, cardamom and saffron water into a thin, smooth batter and rest it for 15 minutes.
- Brush a hot non-stick pan very lightly with ghee.
- Spread a thin layer of batter and cook until crisp and golden at the edges.
- Sprinkle with sugar, roll into a tube while hot and let it cool so it crisps.
How to make it lighter
- Two or three rolls with unsweetened tea make a modest snack.
- Brush the pan with ghee only every few crêpes.
- Use less sprinkled sugar; the saffron and cardamom carry the flavour.
History
Darabil are a traditional sweet of Kuwait and the neighbouring Gulf states, still made at home and sold in old markets around Ramadan and Eid.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →