Ijjah Bil Tawabel
(Seasoned Savoury Cakes) Recipe

Origin: Arabic      Period: Traditional

An excellent spiced cake, versions of which are known throughout North Africa and the Arabic world. Makes a very worthwhile accompaniment to mint tea.

Ingredients:

¼ tsp Cayenne pepper
Crushed black peppercorns to taste
6 eggs
½ tsp dried mint
4 tbsp chopped fresh mint
10 saffron threads
½ tbsp chopped savory (fresh or dried)
sea salt to taste
2 tsp butter
110g spinach
2 bunches spring onions
¼ turmeric
2 tbsp watercress, chopped
¼ tsp Sumac
(For the North African version Kookoo Sabzi omit the Sumac).

Ijjah Bil Tawabel
(Seasoned Savoury Cakes) Preparation:

Method:

Beat the eggs and mix with the turmeric, sumac, saffron, crushed black peppercorns, sea salt and cayenne pepper. De-stalk the spinach and shred the leaves into fine strips. Chop the spring onions into fine rings and and add to the egg mixture with fresh & dried herbs.

Brush a flan dish (20cm) with butter and pour-in the mixture. Cover this with foil and bake for about 20 minutes in an oven pre-heated to 160°C. At this point remove the foil and bake for a further ten minutes, until the savoury cake is golden brown in colour.

To make Ijjah bil Tawabel simply include sumac along with the saffron to the initial mixture. To make the traditional Iranian New Year dish (Kookoo Now Rooz), add chopped nuts and dried fruit, serving with a yoghurt and fennel sprig garnish.

Read: Recipe Articles and Reviews

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