Ideal for breakfast and suhoor during Ramadan, these chebab with rose water strawberry labneh are our spin on Emirati pancakes. When making sweet labneh, you can use any flavoured yoghurt; just make sure it’s a full-cream or double-cream variety.
|Prep time||15 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the labneh, place a sieve over a medium-sized bowl. Make sure the sieve is slightly larger than the bowl so it rests on the rim of the bowl and has enough space at the bottom for liquid to drain into the bowl. Wet a cheesecloth with water and place it inside the sieve with the edges hanging over the sieve.
In a medium-sized bowl, combine the yoghurt, rose water and sea salt flakes and pour into the centre of the cheesecloth. Bring the corners of the cloth together and twist, tying it closed with kitchen string. Refrigerate for at least 8 hours or overnight.
To make the chebab, whisk all the ingredients (except the honey and strawberries) together in a large bowl. Mix until smooth and combined. (The dough should be thicker than crêpe batter but thinner than pancake batter.) Cover with a cloth and set aside for 30 minutes to ferment.
Place a medium-sized non-stick pan over a medium heat. Generously grease the pan with cooking spray and scoop 3 tbsp of the chebab batter into the hot pan to form a round. Cook until golden on one side, approx. 5 minutes, before flipping over. Cook for another 5 minutes or until golden. Repeat this process until all of the batter has finished.
Serve the chebab with some strawberry labneh, a drizzle of honey and some halved strawberries.