My dad is waiting for me to visit Yemen again so I can make these for him. When I was a kid we would enjoy them together. I seem to share my dad’s taste in food. Now that I am married and have my own home, all those dishes we used to have together bring back memories and Jabeez is one of those dishes. I’ve only seen this eaten in Aden, and no where else in Yemen. So I am going to call this Adeni Jabeez. I was reminded of it by some Adeni friends on Facebook . I looked up the recipe and tried it a couple of times. Turned out great. These ingredients are for 4 thick Jabeez or 6 thin ones-I prefer them thick. you will need:
1) Soak 1 cup of washed black eyed peas for an hour. Then place peas in a blender and just add enough water to help the blender along. Then place in a sieve and let the water drain. You don’t want it too dry, but not soupy either. So like a wet paste. Here is what it looks like:
2) 1/2cup of white flour
3) 1/2 cup of chopped green onions
4) 1 egg
5) 1 medium onion finely chopped
6) 1 tablespoon yeast
7) 1/2 tsp of salt or to taste
8) 1/2 teaspoon of turmeric
9) 1/2 teaspoon of ground black pepper
10) 1 teaspoon ground cumin
11) 1/4 cup of finely minced cilantro
12) 2 cups of water
13) Olive oil for frying or vegetable oil works just as well. You won’t need a lot, about a tablespoon or two for each so that it doesn’t stick to the skillet.
Place all the ingredients in a bowl:
Add the water and then mix all the ingredients together. I use my hands. It’ll look like this:
Cover and let sit for an hour before you start frying it. Once an hour passes, heat a skillet and add a tablespoon or two of oil to it and then take a cup full of the mixture and form a circle. Usually in Aden they scoop up the mixture in a small metal bowl and then pour it onto the skillet and then use the bottom part of the bowl to spread it out on the skillet to form a patty.
Let it brown on one side and then carefully flip for the other side to brown using a flat utensil. Be careful while flipping it as it can break easily. Here is a pic of one side browned :
Plate and enjoy with your favorite dip. I made two dips. One was of tamarind with red chilly pepper, lemon and salt to taste. The other was yogurt, lemon, dried mint and salt.
Thank you. I like alll yemeni food!!!!!
Is this an appetizer?
It can be both a meal or an appetizer. We have it for dinner usually with our favorite dips. It has eggs,black eyed peas, and if you make them thick they are filling. So either or i guess.
Lamya
Are the beans dry and cooked or from a can? I only ask because I think dry beans would kill my food processor. I just want to be sure I’m making the recipe correctly. I love Yemeni food, and I can’t seem to find any in the area I live.
Amy you soak them, so they are pretty soft. So, in answer to your response no they are not cooked. But as I said you have to soak them, if you don’t YES they will break your food processor.
If it is any consolation, there’s no Yemeni food in my area either hence i make it myself and i put this blog together :)
Thanks for visiting. Let me know if you have any more questions okay.
Lamya
Masyaa Allah , your recipe always tempting…. I will make this for my husband as he is yemeni and hope it will good taste and success…😉
I always admire the way you explain the recipe, Its really help me to learn yemeni food
Jazakillah khair sister
Indah
I did it and its yummy , Thank you Dr Lamya :)
Alhamdullilah Sister Indah. You’re very welcome.
Lamya
Great to hear Indah.
Lamya
Wa Iyaki Indah.
Do u use all purpose flour or self rising flour?
I use all purpose flour. If you use self rising don’t add the baking powder.
Lamya
Hello Yasmine,
I use all purpose flour if all my recipes that is why i add baking powder to it. If you use self rising flour leave the baking powder out.
Lamya
We make the same thing but just small (were from Yaffa) during Ramadan, so good! Thanks for sharing your recipe.
You’re very welcome. I think I have seen small ones as well. I bet they’re much better small, with a dip. Thanks for sharing your comment :)
Lamya
This looks amazing, Dr. Lamya Almas!
I would love to try your recipe and post about it on my blog, if you allow it :) I will credit the recipe and link the post to you, of course.
Sure Roxanne. Sent me the link when you do :)
Lamya
Salam ukhti, I cannot wait to make this!
Wa Alaikum Assalaam Ukhti
Let me know how ot turns out In Sha Allah.
Lamya
Masha Allah the Jabeez was amazing. It’s like a cross between a good felafel and Iraqi iroog bread. I cut it into quarters and freeze it, then toast a couple of slices for breakfast. Here is the link, and thank you for the recipe:
http://www.maryamsculinarywonders.com/2016/05/01/927-adeni-jabeez-flatbread/