Jabeez | Yemeni Pancakes
Jabeez are lesser-known savoury breakfast pancakes from Aden, Yemen. These pancakes are made with a batter of soaked, ground black-eyed peas and served with a simple yoghurt dip.
Servings: 8 pancakes
Calories: 76.49kcal
Ingredients
- 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 chopped
- 1 tablespoon thick yoghurt
- 1 cup lukewarm water more or less
- salt to taste
- olive oil or any cooking oil for frying
Instructions
Prepare the batter
- Drain the soaked black-eyed peas and grind them into a coarse paste.½ cup black-eyed peas
- Transfer the contents to a deep bowl, add all ingredients except the water, and mix well.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 into a thick, non-runny batter.1 cup lukewarm water, salt to taste
- Cover the bowl and let it rest for 20-30 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 spread it lightly to thin it out.
- Cover and cook until the top of the pancake is dry and the bottom begins to brown.
- Open, flip and cook the other side until done, then transfer to a plate.
- Serve with your favourite dip or yoghurt sauce.
Nutrition
Calories: 76.49kcal | Carbohydrates: 10.84g | Protein: 3.59g | Fat: 2.52g
