Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour and baking powder into a bowl; set aside. Grease the cups of a cupcake/muffin pan. You will need 24 cups. | 2. Combine the eggs and sugar in a large heatproof bowl and set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes. Mix in the butter, yogurt, cardamom and rose water. Stir in the flour mixture by hand and fold in the slivered almonds. Spoon into the prepared cupcake molds, filling 3/4 full. Sprinkle some chopped pistachios over the tops. | 3. Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
white sugar	1 1/4	cups		967.5	249.95	0.0	0.0
butter	1 1/2	cups	melted	2052.0	94.28399999999999	64.116	172.8
yogurt	1	cup		149.45	11.417	8.5015	7.9625
cardamom	1 1/2	teaspoons	ground	9.33	2.0541	0.3228	0.201
rose water	1	tablespoon		0.0	0.0	0.0	0.0
almond	1/2	cup	blanched slivered	963.56	0.0	0.0	109.0
pistachio nut	1 1/2	tablespoons	chopped	64.575	3.133	2.3247	5.226

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.