Jabeez are less-known savoury breakfast pancakes from Adeni, Yemen. These pancakes are made with a batter of soaked and ground black eyed peas and served with a simple yoghurt dip.
This post was originally shared as part of the MENA Cooking Club. The club is no longer active.
I know, everyone loves a stack of syrup-drenched fluffy buttermilk pancakes but you should try Jabeez if you crave a savoury breakfast.
I kept postponing making Jabeez hoping to find out more about this recipe. Unfortunately, only one blog had the recipe. The recipe reminded me of Adai, a south Indian savoury lentil pancake.
According to the author of the Yemeniyah blog, Dr Lamya Almas, Jabeez is eaten in Aden, and nowhere else in Yemen. Guess that answers why this recipe is less-known.
- black-eyed peas
- wheat flour
- instant yeast
- ground spices: turmeric powder, pepper powder, cumin powder
- veggies: red onion, green chillies, bell peppers, coriander leaves
How to make it?
You have to soak the beans overnight to be able to ground them using the food processor. I have not tried this with cooked or canned beans.
Grind the soaked black-eyed peas to coarse. Add the remaining ingredients and mix with water until you get a thick batter. Pour a ladle on a grease pan and cook covered until top is dry. Flip and cook open until cooked through. Serve with yoghurt sauce.
For the yoghurt sauce, whisk some yoghurt with salt, lemon juice and dried mint leaves. You may also serve Jabeez with tamarind sauce.
- black-eyed peas: you can use other similar beans like lima beans.
- wheat flour: the original recipe uses plain white flour.
- instant yeast: you can replace instant yeast with some sourdough starter or active dry yeast.
You can make this same recipe into crepes by adding more flour and water.
Try adding spinach for added nutriton.
Jabeez pancakes are best had immediately. You may store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just bring it to room temp and warm it up on the pan covered.
Jabeez | Yemeni Pancakes
- ½ cup black-eyed peas washed and soaked overnight
- ¼ cup whole wheat flour
- ½ teaspoon instant yeast
- ¼ teaspoon turmeric powder
- ¼ teaspoon black pepper powder
- ½ teaspoon cumin powder
- 1 medium onion finely diced
- 2 green chillies finely chopped
- 2 to 3 tablespoons finely diced red bell pepper
- 1 egg
- Fresh coriander leaves choppedd
- 1 tablespoon thick yoghurt
- 1 cup lukewarm water more or less
- salt to taste
- olive oil or any cooking oil for frying
Prepare the batter
- Drain the soaked black-eyed peas bean and grind them into a coarse paste.½ cup black-eyed peas
- Transfer the content into a deep bowl and add the rest of the ingredients except the water and give a good mix.¼ cup whole wheat flour, ½ teaspoon instant yeast, ¼ teaspoon turmeric powder, ¼ teaspoon black pepper powder, ½ teaspoon cumin powder, 1 medium onion, 2 green chillies, 2 to 3 tablespoons finely diced red bell pepper, 1 egg, Fresh coriander leaves, 1 tablespoon thick yoghurt
- Slowly add water little by little until everything comes together as a thick batter that is not runny.1 cup lukewarm water, salt to taste
- Cover the bowl and let it rest for about 20 to 30 minutes.
- Heat a flat pan and grease it with olive oil or any cooking oil.olive oil
- Pour one ladle of batter into the centre of the pan and lightly spread it to reduce the thickness.
- Cover and cook until you the top of the pancake is dried and the bottom starts to brown.
- Open, flip and cook the other side until done and transfer to a plate.
- Serve with your favourite dip or yoghurt sauce.
Recipe adapted from Yemeniyah.