Jabeez is a Yemeni style savory cake served as appetizers during Ramadan. In Mena cooking club this month we are exploring Yemeni cuisine. I made two recipes from the given list this and the Red Bean Stew. Wanted to make third - Khaliat Al Nahl, but here it too oo very hot to on the oven so left this. Thanks Mena for hosting this month.
Serves - 6 Cakes
1.1/4 Cup Dried Black Eyed Peas
1/2 Cup Bread crumbs
2 Scallions / Spring Onions - finely chopped
1 Egg - beaten
2 Tablespoons Capsicum - finely chopped
1/2 Teaspoon Salt or to taste
1 Teaspoon Jalapenos - finely chopped
1/4 Teaspoon Turmeric
1/2 Teaspoon Black pepper powder
3/4 Teaspoon Cumin powder
2 Tablespoon Coriander leaves - finely chopped
Oil for frying
Wash and soak the black eyed peas for an hour or two. Then drain the water and blend it to a fine paste. If needed add a tablespoon of water, but I did not require, ground this in a small mixer jar little at a time.
In a bowl add the pea paste along with scallions, jalapenos, capsicum, coriander leaves, cumin powder, black pepper powder, turmeric and salt, mix them well. Add half the beaten egg and mix well, if the paste is watery , add a tablespoon of bread crumbs( I did) It will form into a thick smooth paste. Taste and adjust salt if needed. Make small cakes and place them in a plate and keep it in the refrigerator for a hour to set well.
Heat 2 tablespoons of oil in a pan.
Roll each cake in bread crumbs and then dip each in egg and fry the cakes on medium flame till brown on both sides. We enjoyed this hot with spicy chutney.
Labels: Black Eyed Peas, Starters, Mena Cooking Club, Yemeni