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 Bread, 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 عافية

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13 thoughts on “927. Adeni Jabeez Flatbread”

  1. I REALLY wanted to make this one, but I didn’t have the beans (they weren’t my favorite growing up). How did it taste? I may make them some day.. It looks great Maryam, I love your blog and all the foods you make..

    1. Thanks so much, Noor; jazaki Allah khair.
      It’s amazing how close to a wholly carnivorous Iraqi Iroog bread it tasted! I have definitely hit the jackpot by trying out this recipe. I quarter the bread and freeze them. Then for breakfast I toast two pieces directly from the freezer and have then with a glass of laban. Delicious!

  2. Assalamualaikum Maryam! Your Jabeez looks so delicious and only after I read your post, I realized I have forgotten to write about Yemen as a country! 😛 Even I felt that the batter has very similar smell that of Falafels. Great pictures Maryam.. glad to have known your blog through the MENA club journey..

    1. Wa alaikum al Salam ukhti, jazaki Allah khair. I thoroughly enjoyed this month’s challenge to great success by all of us masha Allah. It was a true pleasure getting together and sharing a common goal with all of you.

  3. This looks like a nice full meal in itself… Was not really inspired by the recipe but seeing your post, I feel I must bookmark and make this sometime…

  4. Assalaamu Alaykum Maryam, this Jabeez looks thoroughly delicious and I for one appreciate the step by step photos of the whole working process.

  5. Hi Maryam, Recipes sounds delicious, just wondering if the yeast is absolutely necessary since you have added an egg to bind the whole? I generally try to avoid yeast. Many thank for a wonderful entry.

    1. Hi Sarah, I honestly don’t know as I’ve never tried it without! If you give it a go without the yeast do let me know how it works out.

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