Chebab

Chebab are the Gulf’s answer to pancakes: small, spongy rounds made with a batter of flour and semolina, scented with cardamom and saffron. They are an Emirati breakfast staple, served in stacks with a generous pour of date syrup, or dibs, and often a soft white cheese on the side. The texture is their calling card — lighter and airier than a western pancake, with a honeycomb crumb that soaks up syrup beautifully. They are sometimes pressed with a sprinkle of crushed cardamom on top as they set.

Pillows with a date-syrup heart

Each pancake puffs up on the griddle and stays soft and springy, with the warm perfume of cardamom running through every bite. The date syrup is thick, caramel-like, and just sweet enough, clinging to the crumb like honey. It is a breakfast that feels like a treat but comes together in half an hour, and the batter rests while you make the coffee. They are wonderful for breakfast, but nobody will complain if they appear at brunch or tea either.

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