KHOBZ AL-JBAB
UNITED ARAB EMIRATES
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
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
1. Mix the flour, milk powder, yeast, baking powder, and salt in a bowl and make a well in the center.
2. Whisk together the egg, sugar, saffron, and 1¼ cups (310 ml) warm water in a bowl until the sugar is dissolved.
3. 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.
4. 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.
5. Cook the remaining jbab the same way, and serve hot or warm drizzled with date or maple syrup.