Chebab is Emiriti Breakfast pancakes, which is had with some date syrup drizzled on top. Emirati cuisine is a combination of cuisine from middle east and Asian. I wanted to explore this cuisine 4 years back when I was doing april marathon and finally, here I am with a breakfast spread for this cuisine. The Most popular Emirati breakfast bread include raqaq, Khameer, and Chebab. These breads are generally served with dates syrup, eggs,or chami ( made with hung curds) / cheese. Chebab come from the name cheb which means flipping over, As this pancake is flipped over and cooked they are Chebab. Saffron and cardamom are more used in this cuisine so you might find almost all the recipes using them especially if it a sweet. The traditional recipe calls for egg but used egg replacer making it a eggless version.This bread is similar to the Moroccon Baghrir , except for the cardamom and saffron flavor. Another very famous breakfast is Balaleet which is sweetened vermicelli again flavored with cardamom and saffron, some recipes also call for rose water. It is served with egg omelet but here I skipped it. Balaleet is a traditional dish made during Eid , Ramadan for Iftar. Khabeesa is another dessert which is had for breakfast too, it is made of roasted wheat flour which is blended with hot caramelized sugar syrup with cardamom and saffron. There is an another version of Khabees with semolina / Rava which made more often. Saw few videos in youtube and made them.
I had some sweets planned for letter C but this cuisine was yet to explore so went with it. I wanted to create a breakfast table spread so added the two famous dessert breakfast to the pancakes. Khabeesa was more time consuming that chebab its tastes was completely different from our usual wheat flour halwa. I made the dates syrup from scratch and as I read all over it tasted delicious with them I made some cream cheese filling to go with the pancakes too. Spread some sweetened cream cheese filling in a pancake sandwich them with other and take a bite it is addictive. My pancakes are made in a hurry so they might not look pretty but they taste is worth trying. We had our pancakes as a snack though it is a breakfast recipe, sometimes this happens I think to every blogger breakfast recipe is served for lunch and lunch for dinner he he he 😀 I also added some Karak chai to complete the breakfast table though we are not tea people.. Breakfasts are an essential meal in a day, I am trying to implement. For my Letter B I chose to make a breakfast here I am with my first breakfast from the theme .Tomorrow is the D day, I mean letter D day till then enjoy this letter C.
Do Check My A- Z series till Now
B for Beach Sundal
C for Chebab ( Emirati Pancakes ) and Emirati Breakfast Table
Emirati Breakfasts
- Chebab ( Emirati Pancakes)
- Khabeesa ( Wheat flour version)
- Balaleet ( vermecilli sweet)
- Karak ( Cardamom and saffron infused Chai)
Adapted from Here
Ingredients
All-purpose Flour – 2 cups
Non- fat Milk pd – 2 tbsp
Active Dry Yeast -1 tsp
Sugar – 1/4 cup
Warm Water – 3 cups( or less depending on the consistency)
Cardamom pd – 1/2 tsp
Saffron – Few strands soaked in warm water.
Baking soda – 1 tsp
Salt a pinch
Egg replacer -3 tsp (mixed in 4 tbsp warm water)
Oil or ghee – as needed to make the pancakes.
Method
- In a mixing bowl sieve the flour, baking pd and milk powder.
- Add yeast, sugar, salt, cardamom pd. pinch of salt and mix them well.
- Add the wet ingredients to them saffron syrup and Egg replacer mix. You can add lemon yellow color to the batter if you want to . I added just a drop.
- Mix them well and add water little by little to make the pancake batter. Preferably use warm water to make the batter.
- The batter must be not too thick like our normal pancakes nor thin like dosa batter.
- Cover and keep it in a warm place for the yeast to react for 1 hour 30 minutes.
- After 1 1/2 hour the batter will rise and get fermented. You can see the batter fermented by the froth and smell of the yeast.
- Heat a tawa or a pan, Mix the fermented batter well.
- Once the tawa is hot , grease it with ghee or oil and pour in a ladle of batter and gently rotate the ladle on the batter clockwise like we do for dosa.
- Cook on one side once lightly browned flip and cook the other side and transfer them to a plate.
- Do the same for the rest of the batter.
- Enjoy this soft pancake with dates syrup or cream cheese or Nutella.
- All-purpose Flour - 2 cups
- Non- fat Milk pd - 2 tbsp
- Active Dry Yeast -1 tsp
- Sugar - ¼ cup
- Warm Water - 3 cups( or less depending on the consistency)
- Cardamom pd - ½ tsp
- Saffron - Few strands soaked in warm water.
- Baking soda - 1
- Salt a pinch
- Egg replacer -3 tsp (mixed in 4 tbsp warm water)
- Oil or ghee - as needed to make the pancakes.
- In a mixing bowl sieve the flour, baking pd and milk powder.
- Add yeast, sugar, salt, cardamom pd and mix them well.
- Add the wet ingredients to them saffron syrup and Egg replacer mix.
- Mix them well and add water little by little to make the pancake batter.
- The batter must be not too thick like our normal pancakes nor thin like dosa batter.
- Cover and keep it in a warm place for the yeast to react for 1 hour 30 minutes.
- After 1½ hour the batter will rise and get fermented.
- Heat a tawa or a pan, Mix the fermented batter well.
- Once the tawa is hot , grease it with ghee or oil and pour in a ladle of batter and gently rotate the ladle on the batter clockwise like we do for dosa.
- Cook on one side once lightly browned flip and cook the other side and transfer them to a plate.
- Do the same for the rest of the batter.
- Enjoy this soft pancake with dates syrup or cream cheese or Nutella
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
