Chebab

Chebab is a small, thick pancake of flour and egg, lightly sweetened and flavoured with cardamom, pan-fried and served with date syrup.

Chebab is a Bahraini pancake made in the small, thick style of the Gulf rather than the thin pancakes of Europe and North America. It is eaten at breakfast or with tea.

What it really is

The batter is made from flour, egg, sugar, cardamom and water. It is thicker than a crêpe batter, so it can be spooned into the pan and hold its shape. Each cake is cooked until the underside sets and turns golden, then turned to brown the other side. The result is a small, soft-centred pancake with a light scent of cardamom and a mild sweetness, which suits the date syrup often served alongside. Recipes differ in thickness, sugar and the amount of cardamom, so the same name can cover slightly different cakes from one kitchen to the next.

How it's served

• Hot from the pan, several cakes stacked on a plate.
• With date syrup spooned over, or in a small dish to pour at the table.
• At breakfast or with tea in the afternoon, as a light snack.

How to write it on the menu

• Name it as chebab, with the Arabic شباب beside it, and say it is a pancake made from wheat flour and egg.
• Flag wheat and eggs. Ask the kitchen what fat the pan uses, since guests with dairy or other sensitivities will ask.
• State how many cakes come in a portion and whether date syrup is included or charged extra.
• Say whether it is lightly sweet or sweet, since recipes vary and guests may expect more sugar.