Sunday, May 1, 2016

927. Adeni Jabeez Flatbread

What a journey around the Arabian States! It was almost two (two!) years ago when we got together and published the first #MENACookingClub post of the grand rounds: A for Algeria ; and here we are at Y for Yemen.
What can one say to give justice to Yemen's value? So blessed with natural beauty, vegetation, bounties of the land and the sea, topography, and such a rich history; all so unfortunately overlooked and neglected by many of its own. Today I was inspired by the esteemed lady behind the Yemeniya blog to share an Adeni jabeez flatbread, hailing from the city of Aden. Rich in herbs and pulses, this fragrant flatbread is not your average Hashim. It seems to me like a cross of Palestinian felafels and Iraqi Iroog bread.


1 cup dried black eyed peas
1/2 cup flour
1/2 cup sliced green onion
1 egg
1 small onion, chopped
1 Tbsp yeast
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp pepper
1/2 tsp cumin
1/2 cup chopped coriander
1 1/2 cups water
olive oil, to shallow-fry


Soak the black eyed peas for at least an hour.
Blend the drained peas in a food processor with half a cup of water until if forms a thick paste.
Mix in the rest of the ingredients, and the remaining 1 cup water, and let rest covered in a bowl for an hour.
In a pan, heat 2-3 tablespoons olive oil, and once hot, pat about half a cup's worth of dough into a flatbread into the pan.
Cook until golden on the underside, then flip to brown the other side for a few minutes more.
Repeat for the rest of the dough.
Serve alongside dips of choice, or simply enjoy as is.

صحة و عاقية

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