Emirati Breakfast · Saffron Pancake

Chebab

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The golden color comes from a pinch of turmeric worked into the batter alongside saffron and cardamom — a spice combination usually reserved for rice, not pancakes, anywhere else in the world.

Chebab are soft, thick Emirati pancakes leavened with yeast and flavored with cardamom, saffron, and a touch of turmeric, griddled until the tops bubble with small holes. They're a fixture of the Emirati breakfast table and Abu Dhabi's heritage cafés, served hot with date syrup or cheese.

Why it's made this way: The pancake grew out of the same Bedouin breakfast pantry as regag and khameer bread, but its yeasted batter and warm spicing set it apart as the sweeter option, and Abu Dhabi's Emirati heritage restaurants have made it one of the dishes most often served to introduce visitors to local cuisine.