The Breads of Egypt: Kabed - كابِد

Nubia is a unique region in the south of Egypt with a distinct culture and character that sets it apart from the rest of the country. It is home to the Nubian languages which are spoken by people living in the Egyptian side of Nubia, as well as the far north of Sudan, with the Kenzi dialect estimated to be the more common dialect in Aswan and its surrounding area. Though a lot of Nubian culture is unfortunately not very well documented, the Nubian people take pride in it and carry it with them wherever they go. One of many places in Cairo where a thin slice of Nubian culture can be experienced is Nuba House. In my short visit to Nuba House, I was welcomed to see the preparation and sample for myself a common type of Nubian bread called Kabed (كابِد).

Kabed being made at Nuba House, fresh to order

Kabed is a very simple type of bread made with only flour, water, and salt. It's a batter, not a dough and it doesn't include any yeast so it doesn't require much preparation time. The only thing you need to pay attention to is to make sure there are no lumps of dry flour as you prepare the batter. In Nubia, people have a special steel plate called “doka” (دوكة) that is very similar to the “sag” in Sinai mentioned in the Farasheeh recipe. Kabed is so synonymous with the Nubian “doka” that some people even call it “doka bread” (عيش الدوكة). There’s also a really nice restaurant with the same name on a tiny island in the Nile in Aswan.

The view from El Doka restaurant in Aswan

It’s the kind of bread that is made for breakfast and usually not in large quantities because of how fast it can be prepared. Since the process is very simple, the amounts given here are intentionally small because this is traditionally a bread that's made and eaten fresh. Making it daily isn't as time consuming as other breads like shamsi for example, which is also common in Nubia. Kabed is typically used as a breakfast item in Nubia, just like most other breads across Egypt. Soft white cheese, fava beans, honey or jam are typical options but feel free to make any kind of sandwich or roll you like. Some spicy pickled aubergines for example or sauteed liver with tahini sauce and cumin would work wonderfully here. The simplicity and versatility of Kabed make it a worthy addition to The Breads of Egypt.

Estimated time:

Mixing: 5 minutes

Cooking: 5 minutes

Ingredients:

200 grams all purpose or bread flour

400 grams warm water

1 teaspoon (5 grams) salt

Steps:

1- In a large bowl, add the flour and salt then add about half the water. Mix well with a whisk to make sure there are no lumps. Gradually add the rest of the water as you whisk until the entire amount is mixed.

Batter ready

2- Heat a large non-stick pan (around 32 cm in diameter) on a medium-high heat and let it heat up for about three minutes, or until a drop of water dropped on it will immediately boil and evaporate away.

3- Fill a ladle almost all the way (mine takes 100 ml of liquid) then pour the batter into the pan. Swirl the pan around quickly to cover the entire surface and let it cook for about two to three minutes or until the bread starts to release from the edges.

4- Flip the bread and cook the other side for two to three minutes or until lightly golden. Remove to a plate and continue with the rest of the batter.

Cooking both sides

5- Stack the Kabed on top of each other to keep them soft and pliable. Enjoy with your favourite breakfast food.

Kabed done!