​ Emirati Chebab 

Chebab is an Emirati pancake made of slightly fermented batter using yeast, which is flavored with cardamom and saffron, usually enjoyed with honey and /cheese. It’s super easy to prepare and makes a great lunch box recipe too! 

Weekend breakfasts are mostly my favorite Chebab’s especially on a Friday morning…gives the whole Jumuah vibe..hehe

We as a family, gather around the table right before the husband goes for Jumuah and we have Chebab for brunch/breakfast for a glass of black tea or coffee, dry fruits and fresh fruits.

Chebab is widely served in most Arabic /Emirati restaurants as a breakfast dish. It is soft and super delicious too! It is a hit among the kids, they keep coming for more, well my Ms. Picky eater does! 😁

Let’s see how Chebab is prepared! 

Ingredients: (makes around 12 Chebabs)

• 1 cup All purpose Flour 
• 1/2 cup milk
• 1 egg
• 2 tbsp Sugar
• 1/4 tsp Salt
• 1 tsp yeast
• Cardamom powder, a pinch
• Saffron, a pinch 
• 1 tsp Yeast
• Little less than 1/2 tsp Baking powder
• 100 ml water (a little bit more depending on the consistency) *
• 1-2 tbsp Vegetable oil 

Instructions:

1. In a bowl, pour the milk, egg, sugar , salt, yeast, baking powder, cardamom powder, saffron, and water.
2. Gradually add in the flour little at a time and combine everything using a whisk.
3. Cover with a cling wrap and set aside for around 30 minutes to ferment.
   
   
   
4. On a non stick pan, pour ladlefuls of batter to form pancakes and wait for holes to form on the top and when batter looks slightly done, flip and cook the other side.
   
   
   
   
   
   
5. Similarly do all of them.
6. Serve them warm with Honey and Cream Cheese.

Notes: 

The batter should not be thick nor watery, somewhere between that, refer video/ reel for reference.

Arabian Delight - Shakshuka/ Shakshouka

INGREDIENTS

INSTRUCTIONS

1. Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, bell pepper, garlic and once the raw smell disappears add the spices, pinch salt and pepper. Cook, stirring frequently until the vegetables have softened, about 5-10 minutes.
2. 
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
3. Add the semi-blended tomatoes, tomato sauce, and sugar. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.
4. Using a wooden spoon, make 4 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
   
   
   
   
   
   
   
5. Reduce the heat, cover the skillet, and cook on low until the egg whites are set about 7-10 minutes, depending on how runny or hard you want the yolk.
6. Uncover and add the fresh dill leaves. You can add more black pepper or crushed red chili flakes if you like. Serve with a dollop of sour cream and warm pita, bread, or your choice of crusty bread. Enjoy!
   
   
   

Let me know in the comments below if you want the recipe for my pita bread. Would love to hear from you! Bon appetit!😋

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡