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.
Prep Time40 minutesmins
Cook Time20 minutesmins
Soaking Time8 hourshrs
Total Time9 hourshrs
Course: Breakfast, Main Course
Cuisine: arabic, middle eastern, Yemeni
Servings: 8pancakes
Author: Famidha Ashraf
INGREDIENTS
½cupblack-eyed peaswashed and soaked overnight
¼cupwhole wheat flour
½teaspooninstant yeast
¼teaspoonturmeric powder
¼teaspoonblack pepper powder
½teaspooncumin powder
1medium onionfinely diced
2green chilliesfinely chopped
2 to 3tablespoonsfinely diced red bell pepper
1egg
Fresh coriander leaveschoppedd
1tablespoonthick yoghurt
1cuplukewarm watermore or less
salt to taste
olive oilor any cooking oil for frying
INSTRUCTIONS
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.
Prepare Jabeez
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.