Egg roll

INGREDIENTS: ☑️ 2 eggs ☑️ Baking powder 1 tsp ☑️ Full-fat yoghurt 4 tbsp ☑️ Plain flour 4 tbsp (40 g) ☑️ Chopped walnuts 4 tbsp ☑️ Sugar 1 cup ☑️ Water 1/3 cup ☑️ Rosewater 1/4 cup OR water (optional) ☑️ Cinnamon 1 tbsp ☑️ Brewed saffron 1/3 cup (optional) ☑️ Oil or melted butter 1 tbsp ☑️ Damask rose powder OR Cardamom powder 1 tbsp (optional)

Grind saffron well. Add 1/2 tsp saffron powder to 1/3 cup boiling water, cover with a lid and let sit for about 15 minutes.

Boil 1 cup sugar and 1/3 cup water to make the syrup. When it's boiled, turn off the heat and add 2 tbsp brewed saffron and 1/4 cup rose water. Let the syrup chill a bit; then put it in the fridge for about 60 minutes or in the freezer for about 30 minutes.

In a bowl, whisk two eggs for about two minutes. Add 4 tbsp full-fat yoghurt. Mix well, then add 2 tbsp brewed saffron. Add 4tbsp plain flour and 1 tsp baking powder. Mix well; now, you should have a mixture as thick as yoghurt. Let the mixture rest for 5 minutes.

Put a 30cm non-stick frying pan over medium heat and add 1tsp oil. Imidiety pours the mixture into the pan. (pan should not be hot when you are running the combination). Spread it evenly and fry it until some bubbles appear. (5-8 minutes). When you see the bubbles, it's time to flip to the other side.

Fry the other side for about 3-5 minutes. When the other side is golden, turn off the heat. Put a lid on and let it rest for 10-15 minutes.

After 10-15 minutes, set the lid aside and add 1tbsp cinnamon powder, 1tbsp damask rose powder (or 1tbsp cardamom powder), and 4tbsp chopped walnuts and then roll it from one side. Then pour the cold saffron syrup all over it. For maximum absorption, the egg roll should be warm, and the syrup should be cold.

Let the roll rest in the syrup for 30-35 minutes, then slice it with a sharp knife and serve it.

Serve and enjoy!