A few years ago, I filmed a TV series in the United Arab Emirates called Al Chef Yaktachef (meaning “the chef discovers”) where I was taken around the Emirates by a delightful poet named Tarek Al-Mehyass to learn about local delicacies, after which I would try to re-create them in the show’s open-air kitchen. I am still in touch with many of those I met or worked with on the series, including Tarek and a wonderful woman caterer, Mariam Al-Subousi, also known as Umm Saeed, in whose kitchen I learned how to prepare many Emirati dishes including the pancakes below. Jbab are served for breakfast or as a sweet finish to a meal, drizzled with date syrup. And it was in Mariam’s kitchen that I finally got to have my first taste of camel hump (see “Roasting a Camel Hump”).
MAKES EIGHT 6-INCH (15 CM) PANCAKES
INGREDIENTS
- 1⅔ cups (200 g) unbleached all-purpose flour
- ¾ tablespoon whole milk powder
- ¼ teaspoon instant (fast-acting) yeast
- ¼ teaspoon baking powder
- Pinch of salt
- 1 organic egg
- ¼ cup (50 g) raw cane sugar
- Pinch of saffron threads
- Unsalted butter, melted, for the skillet
- ½ cup (65 g) sesame seeds
- Date syrup or maple syrup, for serving
INSTRUCTIONS
- Mix the flour, milk powder, yeast, baking powder, and salt in a bowl and make a well in the center.
- Whisk together the egg, sugar, saffron, and 1¼ cups (310 ml) warm water in a bowl until the sugar is dissolved.
- Add the sweet egg mixture to the flour mixture and gradually whisk it in until you have a batter that is thicker than crepe batter but thinner than pancake batter. Cover with plastic wrap and let sit for about 45 minutes to let the batter ferment.
- Brush a large nonstick skillet with a little melted butter and place over medium heat. When the pan is hot, scoop out a ladleful of the batter and pour into the pan, tilting the pan to spread the batter evenly. Sprinkle with some sesame seeds and cook for 2 minutes, or until the bottom is golden. Flip the jbab and cook the other side for 2 minutes, or until it is the same color. You may want to slip a knob of butter underneath the jbab after you flip it. Sprinkle the top with some more sesame seeds.
- Cook the remaining jbab the same way, and serve hot or warm drizzled with date or maple syrup.