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Lemon Poppyseed Pancakes

Jan 27, 2020 · 10 Comments

Jump to Recipe
lemon poppyseed pancakes on a plate with maple syrup

These lemon poppyseed pancakes are tender, tangy and plenty delicious. It’s like your ideal muffins in pancake form! Easy to make, great texture and perfect flavor, I guarantee these will become a favorite.

I’ve been making these pancakes for years and years. The recipe is from Joy the Baker , one of my favorite sources for anything sweet- especially breakfast/brunch recipes. You’ll find these recipes of hers one my site as well:

Cinnamon Sugar Pull Apart Bread

Chocolate Loaf Cake

The lemon poppyseed flavor is obviously a match made in heaven, and these pancakes are so delicious because the base is the perfect tender and light buttermilk pancake, but amped up with lemon flavor and little crunchy bursts of poppyseed.

pouring maple syrup on a stack of lemon poppyseed pancakes

How to make lemon poppyseed pancakes:

You are tweaking a buttermilk based pancake recipe by adding three key components:

lemon zest, and plenty of it, lemon juice, and poppy seeds

Have you ever had a lemon poppy seed dessert you haven’t liked? No? Then you are definitely going to love these pancakes.

Assembled ingredients of lemon poppy seed pancakes

How to make buttermilk:

If you don’t have buttermilk in the fridge (who does?) there’s an easy at home substitute. Some people use ready laban drink (common in the Middle East) but I found that that sometimes thickens a batter more than usual. What I prefer doing is:

For every 1 cup of buttermilk, measure 1 tbsp of white vinegar or lemon juice (I usually use the vinegar), then pour fresh milk over this to make up 1 cup of milk. It’s easier to use a larger measuring jug to avoid spilling. Let mixture stand for 5 minutes, in which time the vinegar or lemon juice will have soured the milk and basically turned it into buttermilk- you’ll see that it clots or foams a little. Stir, and use in your recipe as directed.

Pancake mixing method:

As is common in most pancake recipes, you’ll mix by:

Combining the dry ingredients in a bowl (flour, baking powder, baking soda, and salt) There’s plenty of baking powder here for that extra lift and tenderness.

Combining the wet ingredients in a separate bowl (eggs, vanilla, buttermilk, melted butter and lemon juice.)

Then adding the wet ingredients into the dry until combined. Two things to keep in mind

  1. Don’t over mix the batter- this will result in tough and chewy pancakes. Lumps are totally fine, you just need to mix enough that you don’t see dry pockets of flour.
  2. This recipe asks that you rest the pancake batter for 10 minutes. While this isn’t strictly recipe, what this enables is that the gluten that develops while mixing relaxed slightly, leading to more tender pancakes. This is about the time you need to start preparing your pan and heating them, so if you are in a hurry, just leave the batter aside for a few minutes while you heat the skillet.
Lemon poppy seed pancake batter in mixing bowl with whisk

How to make pancakes fast when you don’t have a griddle:

I always use two stove burners, two skillets, and work on cooking up two pancakes at once. I’ll pour batter in one skillet, then immediately onto the other skillet on the other stove burner, flip the first pancake then the second and repeat! It makes all that flipping work go by much faster.

How to keep pancakes warm:

My favorite tip, also from Joy the Baker, is to heat the oven slightly while you are cooking up the pancakes (90 C or 200 F). Place a large baking sheet in the oven. As soon as a pancake is cooked, slide it onto the baking sheet and leave it in the oven while you finish up all the batter. This enables the pancakes to stay warm without steaming and becoming soggy (like they would if you just covered them with foil). The low oven temperature means they won’t over bake. I do this every time I make pancakes!

Storing leftover pancakes:

Oh pancakes freeze WELL. So don’t worry if you have extra pancakes left over. Pancakes will keep in the fridge tightly covered for a couple days, or can be frozen for up to 2 months. This is how to freeze and reheat them:

Place the pancakes on a baking sheet in a single layer and pop this baking sheet in the freezer for 30 minutes to an hour or until pancakes are frozen solid. This will keep them from sticking together when you put them in a freezer bag.

Place in freezer bag, seal tightly and label. When you want to eat them, you can pull as many as you need straight out of the bag. Just microwave to reheat- start at 15 seconds and then add 5 second intervals until warmed through. Not quite as perfect as fresh pancakes but pretty darn close.

top down shot of lemon poppyseed pancakes with a bite taken out

What to serve lemon pancakes with?

I like to sprinkle some extra lemon infused sugar on top, and then drizzle with pure maple syrup. These would pair fabulously with berries, especially blueberries. You can try topping with honey instead of syrup!

top down shot of lemon poppyseed pancakes with a bite taken out

Lemon Poppyseed Pancakes

Homemade pancakes get an upgrade- tender buttermilk pancakes infused with lemon and poppy seeds for a new breakfast favorite
5 from 4 votes
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Course: Breakfast
Cuisine: American
Keyword: pancakes, lemon
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 people
Calories: 334kcal
Author: Farah Abumaizar

Ingredients

  • 2 tbsp granulated sugar
  • 2 tbsp fresh lemon zest
  • 2 cups all purpose flour (250 g)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk* *see recipe notes for instructions on making your own
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 4 tbsp unsalted butter, melted 56 grams, 1/2 a stick
  • 2 tbsp poppy seeds
  • extra butter or pan spray for cooking

Instructions

  • In a small bowl, combine the sugar and lemon zest, rubbing the zest in with your fingertips until the sugar is pale yellow and scented.
  • In a large bowl, whisk together dry ingredients (flour, baking powder, baking soda and salt). Add the lemon sugar and whisk until combined.
  • In a separate bowl, whisk together buttermilk, eggs, vanilla, lemon juice and melted butter. Pour this wet ingredient mixture into the dry ingredients, and stir until just combined, a lumpy batter is fine.
  • Let the batter rest for 10 minutes, meanwhile heat your griddle or frying pan on the stove. Grease with some butter or non stick cooking spray.
  • When batter has rested, scoop out 1/4 cup of a batter at a time onto frying pan. Cook until bubbling on one side and golden brown on the other, then flip and cook for another 1 minute or so until golden brown on both sides. See recipe notes on how to keep finished panakes warm until you are done cooking all the batter.
  • Serve with pure maple syrup and enjoy!

Notes

Recipe from Joy the Baker.
  1. For each cup of homemade buttermilk, measure 1 tbsp of white vinegar or lemon juice into a measuring cup or jug, then fill up the remainder of the cup until the 1 cup mark with milk. Let it stand for 5 minutes until curdled and foamy, and whisk with a fork to mix. You’ll need 2 tbsp of white vinegar and to fill up the milk to the 2 cup mark for this recipe.
  2. Preheat the oven to 90 C (200F) and place finished pancakes on a baking sheet that’s placed in the oven. Every time a pancake is cooked and off the skillet transfer it to the baking sheet in the oven and they’ll stay warm and still crispy around the edges while you are finishing up, without overcooking.
 
 
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 334kcal

If you liked this recipe, you might like:

Sparkling Water Pancakes

Dutch Baby

Lemon Turmeric Cake

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Breakfast, Recipes

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Reader Interactions

Comments

  1. Anjali says

    January 29, 2020 at 11:41 am

    5 stars
    These pancakes turned out to be absolutely delicious! They were a nice way to change things up from our regular pancake breakfasts on the weekends – and my kids loved these too!

    Reply
    • Farah Abumaizar says

      January 29, 2020 at 11:47 am

      So glad to hear that Anjali!

      Reply
  2. Dannii says

    January 29, 2020 at 1:43 pm

    I always forget home much I love anything sweet and lemon flavoured. I have to try these.

    Reply
    • Farah Abumaizar says

      January 29, 2020 at 1:45 pm

      Lemon flavored treats are the best!🍋😍

      Reply
  3. Romina Degli Esposti says

    January 29, 2020 at 2:25 pm

    5 stars
    These pancakes are beautiful and so fluffy! I absolutely love the crunch from the poppy seed.

    Reply
    • Farah Abumaizar says

      January 29, 2020 at 2:28 pm

      Thanks so much Romina !

      Reply
  4. Adrianne says

    January 29, 2020 at 2:27 pm

    5 stars
    Lemon and Poppy seeds are one of my dream combinations, yum!! I love the flavours and textures and can’t wait for a weekend to try this recipe out. Cheers!

    Reply
    • Farah Abumaizar says

      January 29, 2020 at 2:28 pm

      I hope you love the recipe Adrianne!

      Reply
  5. Michelle says

    January 29, 2020 at 2:37 pm

    5 stars
    I love everything about these pancakes! Lemon and poppyseed is one of my all-time favourite flavour combos! And all in a pancake? Yes please!

    Reply
    • Farah Abumaizar says

      January 29, 2020 at 3:59 pm

      Great combination for sure!

      Reply

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everylittlecrumb

Farah Abu Maizar | Food Lover
You have to know, if I post a chicken recipe it me You have to know, if I post a chicken recipe it means it’s reaaaaaally good. This copy cat Halal guys chicken and rice is unbelievable dish! I got the turmeric rice recipe from @seriouseats and its buttery and perfectly spiced and fluffy and addictive, topped with juicy grilled spiced chicken cubes and a tangy, creamy dressing, tomatoes and parsley. AMAZING! Recipe below and in the @tamimimarkets catalogue❤️.

INGREDIENTS:

For the chicken marinade:
900 g chicken breasts
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp white vinegar
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp oregano powder
1 tsp seven spices
1/2 tsp ginger powder
1/2 tsp cumin powder
1/2 tsp paprika powder

For the white sauce:
3/4 cup Greek yogurt 170g (6oz)
1/2 cup mayonnaise 115 g
1 tbsp white vinegar
1 tbsp water
1 tsp lemon juice
1-2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper

For the rice:
2 tbsp unsalted butter
1/2 tsp turmeric powder
1/4 tsp cumin powder
1 1/2 cups basmati rice, soaked for 20 minutes then rinsed
2 1/2 cups chicken stock or 1 stock cube dissolved in 2.5 cups hot water
salt and pepper to taste, a pinch of each

To assemble:
1 chopped tomato
handful chopped parsley
sriracha sauce

INSTRUCTIONS: 
For the chicken:
In a bowl, mix all the ingredients for chicken marinade. Add chicken breast and toss to coat evenly. Cover and marinade for 1-2 hours.

Heat 1 tbsp oil in a large skillet on medium high heat, and cook chicken for 5-6 min each side, or until golden brown and cooked.
Remove chicken to a cutting board, and rest for 10 minutes, before chopping roughly into 2 inch cubes.

For the white sauce:
Mix all ingredients and store in the fridge until ready to serve.

For the rice:
Add butter to a large saucepan over medium heat. Once melted, add the turmeric and cumin, and stir for 1 minutes.
Add the rice, and toast the rice by stirring for 4 minutes. Add chicken stock, salt and pepper to season. Stir and bring to a boil, then reduce heat to a simmer, cover and cook for 15 min, then set aside 15 min and fluff with a fork.

To assemble:
Place the rice in your serving platter, top with the chicken, the white sauce, and chopped tomatoes and parsley. Sriracha too!
This is my go to baked creamy cheesecake. It’s s This is my go to baked creamy cheesecake. It’s so good and rich and easy, topped with a sweet and tangy simple strawberry sauce (sauce recipe from @sallysbakeblog ). I used my new @kenwood_bahrain stand mixer and it was excellent- gave me silky smooth lump free filling. Another winner for my @digitrolley collab- all my new appliances are from them❤️ Check IGTV for recipe video!

For the strawberry topping:
-1 tbsp cornstarch
-3 tbsp water
-450 g strawberries, halved (big pack)
-zest and juice from 1/2 small lemon 
-1/4 cup (50g) sugar

-Whisk together cornstarch and water, then add to a saucepan along with all other ingredients, over medium heat.
-Bring to a simmer, stirring constantly and breaking up strawberries as they cook, 5 minutes or so until thickened. Set aside to cool, can be stored in fridge up to one week.

For the cheesecake:

Ingredients
For the crust:
* 250 g crushed digestive biscuits 2 cups 
* 135 g melted butter 1 stick and 1 tablespoon
* 1/2 tsp cinnamon

For the cheesecake:
* 900 g cream cheese (3 3/4 cup)
* 1 1/2 cup white sugar 300 g
* 3/4 cup milk, room temp
* 4 eggs, room temp
* 1 cup sour cream 240 g
* 1 tbsp vanilla extract
* 1/4 cup all purpose flour 32g

Instructions:

For the crust:
* In a mixing bowl, combine crushed biscuits, the melted butter, and the cinnamon with a fork until crumbs are moistened evenly throughout. Press along the bottom and sides of a lightly greased 9 inch springform pan. Let the crust chill a little in the fridge while you prepare cheesecake.

For the cheesecake:
-Preheat the oven to 180 C
-In  stand mixer, combine the cream cheese with the sugar in a large bowl and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.

-Mix in sour cream, vanilla and flour until smooth. It may be easier to sift in the flour.

-Pour filling into prepared crust. Bake at 180 C for 1 hour, then turn off the oven and leave cheesecake inside for another 5 hours or so until oven has completely cooled. This is to prevent cracking.

* Store cheesecake in fridge after this time period is over until chilled, then top with the strawberry topping.
This, to me, is the sambosa that best embodies Bah This, to me, is the sambosa that best embodies Bahrain- the first- actually the only-place I have these cheesy corn sambosa ❤️. No fancy cheese goes in this, it’s literally the stuff out of a can and take SO melty and cheesy and good. I mix in a little mashed potatoes and it just makes these 💯 times better, creamy and delicious. Posting the full steps on IGTV, it’s so easy you prob won’t need them! Recipe below and tell me- what’s your go to sambosa cheese?

Ingredients
2 small potatoes, peeled and cut into cubes 8 oz total, 235 g
1/2 cup corn kernels, from a can, drained
12 oz American cheese, like Velveeta or Kraft, grated 340 g (2 170g cans of Kraft processed cheese)
pinch salt
pinch black pepper
1/2 pack samosa wrappers each pack is 500 g

Instructions:
-Cover potato cubes with water, and bring to a boil. Reduce heat and simmer until potatoes are completely cooked through. Drain, and mash.

-Let potatoes cool slightly then combine mashed potatoes with the grated cheese, drained corn, salt and pepper. Mix well until the mixture is evenly combined. Taste for and adjust seasoning.

-Fill each samosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the samosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top (check the video at the bottom of this recipe card to see how). Mix together the flour and water to form a thick paste, and seal the ends of the samosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm.

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#harira #soup #ramadanrecipes #ramadan2021 #ramadan #ramadankareem #vegetablesoup #soupseason #soupsofinstagram #delishkitchen #friedfood #aprilisforarabfood #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #middleeasternfood #vegetarian #tasty #tastingtable #tastemade #samosa #sambosa
This is one of my top 5 recipes from this Ramadan’s recipe prep. One of my features does the @tamimimarkets recipe catalogue! Click the link in their bio to access this gorgeous (free!) catalogue.

This harira soup is unbelievable. Hearty and delicious and beautifully spiced- I’ve never been obsessed with harira soup until this one. It’s a simple one because it’s meat free, so it’s perfect to start your iftar with but also hearty enough to totally serve as a meal alongside some sambosas. Recipe below, and IGTV video coming in a bit!

Ingredients
3 tbsp olive oil
1 large onion, diced
3 celery stalks, diced
2 carrots, diced
1 tsp cinnamon powder
1/2 tsp salt
1/2 tsp black pepper
pinch red chili flakes
1/2 cup chopped parsley
1/2 cup chopped coriander(cilantro)
1 can tomato sauce 15 oz (430g)
7 cups vegetable stock or 2 stock cubes dissolved in 7 cups water
1 can drained chickpeas 15 oz (400 g)
1 cup green lentils
1/2 cup vermicelli noodles 50 g
2 lemons, juiced 1/4 cup juice
2 tbsp flour, dissolved in 1/4 cup water* use cornstarch if gluten free

Instructions:
-Start by adding the lentils to a bowl of water and soaking as you prepare the rest of the ingredients, this helps them cook through faster.
-Heat oil in a large saucepan over medium heat, and add the onions, celery and carrots. Saute for 6-8 minutes, until onions soften and turn golden brown.
-Add all the spices, the chopped parsley and chopped coriander, the tomato sauce, and the vegetable stock. Bring the pot to a boil, then add the drained chickpeas and drained lentils. Reduce heat and simmer for 25 minutes or until chickpeas and lentils are tender.
-Add the vermicelli, and let it boil for 3-4 minutes or until tender. Add the lemon juice, and the flour water mixture. Let it simmer another minute or until it thickens, then taste for seasoning and add salt and pepper if necessary.
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#harira #soup #ramadanrecipes #ramadan2021 #ramadan #ramadankareem #vegetablesoup #soupseason #soupsofinstagram #moroccan #moroccanfood #aprilisforarabfood #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #veganrecipes #vegan #tasty #tastingtable #tastemade #lentils
Never ever liked vimto until I had it like this 🍧. Vimto smoothies means that the sweetness of vimto is tempered by that cold crunchy shaved ice. Could not stop eating/drinking these vimto slushees! So easy, you just need water, ice, vimto and a high speed blender- my @ninjakitchenme did so well breaking down huge ice chunks👏🏼. Save this for a little twist on your classic iftar drink🥳

Ingredients:
-3/4 cup water
- 3/4 cup vimto 
- 2 cups ice 

Method:
Add the ingredients to your blender in the order listed, and blend on frozen drink mode until slushy like consistency. Add more ice or water if you need to, and enjoy immediately with a spoon/straw. Yum!
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#ramadan #ramadan2021 #ramadanrecipes #iceddrinks #slush #slushy #slushii #berries #syrup #cordial #drinkphotography #damnthatsdelish #foodfluffer #pour #dripshot #foodphotography #foodphotographyandstyling #foodstylist #foodstyling #thefeedfeed #vimto #foodtographyschool #foodtography #beautifulcuisines
A biscuit base topped with a super easy smooth, cr A biscuit base topped with a super easy smooth, creamy pistachio cheesecake and the crowning touch,  @mayadelices ‘s luscious milk chocolate melted and poured over the top. I mean- heavenly! Recipe below, adapted from @savoryandsweetfood ,, IGTV will be uploaded today. I am absolutely loving @mayadelices couverture, great quality baking chocolate thats so fun experimenting with! They have sugar free and vegan options too, and best of all it’s easily available in their shop in Bahrain 🍫👏🏼

Ingredients:

For the crust:
2 cups digestive biscuit crumbs (250 g)
1/2 cup butter melted, 115g
Pinch cinnamon powder

For the pistachio cheesecake filling:

1 cup pistachio powder (140g)
12 Kiri squares or cream cheese (215g)
250 ml thick cream
1/2 of a 400 g tin of sweetened condensed milk, more if you like it sweeter

To top:
1 cup Maya milk chocolate (160g)
pistachios to garnish

Method:
1. Preheat oven to 180C. Grease and line a 8x8 inch pan with parchment paper with extra paper hanging over the sides so you can easily lift out the bars.

2. Mix digestive crumbs with melted butter and cinnamon. Press this firmly into the base of the pan. Refrigerate for 10 minutes.

3. In a food processor, add the pistachio powder, kiri cheese cubes, thick cream, and condensed milk. Blend until well combined and smooth. Pour this mixture into the crust base and bake for 15-20 minutes until set but center is still a little jiggly. Let cool at room temperature for 1 hour then refrigerate for several hours.

4. Melt the milk chocolate gently in the microwave, in 10 second bursts, stirring after each increment. Once smooth and melted, spread over the top of the cheesecake, and refrigerate until set. Enjoy!
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Want a Ramadan dessert that takes minutes to make Want a Ramadan dessert that takes minutes to make and tastes amazing? Yeah we all do - I got you! Try this coffee biscuit cake (barely adapted from the wonderful @littlesunnykitchen). Layers of coffee soaked biscuits and a super easy fluffy cream 👌🏼. I used my new @braun_bahrain handheld electric whisk, one of the attachments in the minipimer set-It whips the cream so fast, much faster than my stand mixer and it’s so convenient to be able to use any bowl to prep the cream in. I’ve partnered with @digitrolley to bring you lots of good recipes with their range of kitchen appliances, so keep following along! Recipe below , and IGTV video coming today in my Ramadan series!

Ingredients
2 tbsp nescafe powder dissolved in 1 cup hot water
1 cup heavy whipping cream 250ml
3 tbsp sweetened condensed milk
splash vanilla extract, optional
1 creme caramel sachet, powder only 49g
1 pack tea biscuits or graham crackers 7 oz or 200 g
2 tbsp cocoa powder for topping

Instructions:
-Add the heavy cream, sweetened condensed milk, vanilla and creme caramel powder to a bowl and beat until soft peaks form. Set this cream mixture aside.
-Dip the tea biscuits into the coffee briefly until they soak up the coffee but before they start to break apart. -Layer in a 7×11 or 9×9 inch clear pyrex dish, then top with half the cream mixture.
-Repeat another layer of coffee soaked biscuits on top of the heavy cream, followed by the remaining half of the cream. Sift the cocoa powder on to the top, then refrigerate for several hours until set. This is even better the next day!

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#nescafe #nescafegold #coffeecake #biscuit #biscuitcake #nobake #nobakedessert #nobakecake #tiramisu #damnthatsdelish #tastingtable #beautifulcuisines #foodphotography #foodphotographyandstyling #tastyfood #easydessert #ramadankareem #ramadan2021 #ramadanrecipes #cream
Ramadan Kareem! And the first recipe is for these Ramadan Kareem! And the first recipe is for these unbelievable (and easy!) chicken musakhan sambosa was developed for @tamimimarkets Ramadan catalogue. One of the coolest projects I’ve ever worked on can’t wait to tell you more about it! In the meantime, enjoy this teaser recipe and check IGTV for full video steps coming up. 

Ingredients:
2 chicken breasts, cooked and finely shredded about 1 heaped cup of shredded chicken See notes
1/4 cup olive oil
2 large onions cut in half, then thinly sliced into wedges
1/4 cup toasted almond slivers or pine nuts
3 tbsp sumac
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cumin powder
1/4 tsp cinnamon powder
To assemble:
1 pack sambosa wrappers 500 g
1 tbsp flour
1/2 tbsp water
For frying:
vegetable oil, about 1/4 cup

Instructions:
-In a deep skillet over medium heat, add the olive oil until it heats up. Add the onions, and cook, stirring frequently until soft and starting to caramelize, 8-10 minutes.

-Add the shredded chicken, the toasted nuts, and all the spices. Stir to combine, then remove from the heat. Let mixture cool slightly 5 minutes or so.

-Fill each sambosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the sambosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top 

-Mix together the flour and water to form a thick paste, and seal the ends of the sambosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm, optionally with yogurt to dip in.
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#chickensamosa #musakhan #ramadankareem #ramadan2021 #ramadanrecipes #samosa #friedfood #palestinianfood #middleeasternfood #beautifulcuisines #damnthatsdelish #f52community #thefeedfeed #foodgawker #f52grams #buzzfeedfood #tastingtable #tastemade #chickenrecipes #sumac #caramelizedonions #foodblogfeed #foodphotography #foodphotographyandstyling #foodstyling
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