Chebab Emirati Pancake

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Chebab is a beloved Emirati breakfast pancake, distinguished by its saffron-gold hue and a fragrant whisper of cardamom and turmeric. The thin crepes are traditionally folded around salty white cheese and drizzled with sweet date syrup for a beautiful sweet-and-savory contrast. Light, aromatic, and deeply comforting, this dish is a staple at family tables across the UAE.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 8 gFat
• 3 gSaturated Fat
• 46 gCarbs
• 1.5 gFiber
• 16 gSugar
• 9 gProtein
• 320 mgSodium
• 180 mgPotassium
• 115 mgCalcium
• 2.5 mgIron
• 0.5 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the batter

• 1 cup all-purpose flour
• 1 cup warm whole milk
• 1 large egg
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1 small pinch saffron threads, crumbled
• 1/2 teaspoon instant yeast
• Pinch of fine salt

For serving

• 1 cup akkawi or mild feta cheese, soaked and crumbled
• 1/2 cup date syrup (dibs) or honey
• 2 tablespoons melted butter, for brushing the pan

Directions

1. In a large bowl, whisk together the flour, sugar, instant yeast, cardamom, turmeric, crumbled saffron, and salt until evenly combined.
2. In a small bowl, beat the egg lightly, then whisk in the warm milk. Pour the wet mixture into the dry ingredients and whisk for 1 to 2 minutes until the batter is smooth, thin, and free of lumps (it should resemble heavy cream).
3. Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 30 minutes; this activates the yeast and lets the saffron flavor bloom.
4. Heat an 8-inch non-stick skillet or crepe pan over medium heat and brush lightly with melted butter.
5. Pour about 1/4 cup of batter into the pan, swirling quickly to spread it into a thin, even round about 6 inches across.
6. Cook for 60 to 90 seconds, until the surface looks dry and the edges begin to lift, then flip carefully and cook the second side for 30 to 45 seconds until pale golden.
7. Transfer the cooked pancake to a plate and keep warm under a clean towel. Repeat with the remaining batter, brushing the pan with butter as needed.
8. To serve, lay a warm pancake flat, scatter some crumbled akkawi cheese across the center, fold the sides over the cheese, and drizzle generously with date syrup or honey.
9. Arrange the folded pancakes on a platter and pass extra date syrup at the table for dipping or pouring.

Cook’s Notes

• Akkawi cheese is quite salty out of the package; soak it in cold water for 30 minutes, changing the water once, before crumbling for serving.
• If the batter thickens while resting, whisk in a tablespoon or two of warm milk to bring it back to a pourable consistency.
• For a more vibrant golden color and deeper aroma, bloom the saffron in 1 tablespoon of warm milk before adding it to the batter.
• Leftover pancakes stack and store well in the refrigerator for up to 2 days; reheat briefly in a dry skillet before serving.
• Serve with hot karak chai or Arabic coffee for a truly authentic Emirati breakfast experience.

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