Recipe
Khabeesa with Cardamom and Dates
Cardamom-infused Khabeesa: A Sweet Delight with Dates
4.5 out of 5
Indulge in the rich flavors of Arab cuisine with this delightful recipe for Khabeesa. Made with semolina, cardamom, and dates, this traditional Arab dessert is a sweet treat that will transport you to the heart of the Middle East.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Halal, Dairy-free (if using dairy-free butter or margarine)
Allergens
Dairy (butter), Gluten (semolina), Tree nuts (almonds)
Not suitable for
Vegan (contains butter), Gluten-free (contains semolina)
Ingredients
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1 cup (200g) semolina 1 cup (200g) semolina
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1/2 cup (100g) unsalted butter 1/2 cup (100g) unsalted butter
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1/2 cup (100g) sugar 1/2 cup (100g) sugar
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1 teaspoon ground cardamom 1 teaspoon ground cardamom
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1/4 cup (60ml) milk 1/4 cup (60ml) milk
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1/4 cup (60ml) water 1/4 cup (60ml) water
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1/2 cup (75g) chopped dates 1/2 cup (75g) chopped dates
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Slivered almonds, for garnish Slivered almonds, for garnish
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 18g, 10g
- Carbohydrates (total, sugars): 42g, 20g
- Protein: 5g
- Fiber: 2g
- Salt: 0.1g
Preparation
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1.In a large skillet, melt the butter over medium heat.
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2.Add the semolina to the skillet and toast it, stirring constantly, until it turns golden brown and releases a nutty aroma.
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3.In a separate saucepan, combine the milk, water, sugar, and ground cardamom. Heat the mixture over medium heat until the sugar has dissolved.
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4.Slowly pour the milk mixture into the skillet with the toasted semolina, stirring continuously to prevent lumps from forming.
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5.Cook the mixture over low heat, stirring constantly, until it thickens and pulls away from the sides of the skillet.
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6.Remove the skillet from the heat and stir in the chopped dates.
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7.Transfer the Khabeesa to a serving dish and garnish with slivered almonds.
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8.Serve warm and enjoy!
Treat your ingredients with care...
- Semolina — Toasting the semolina before cooking enhances its flavor and gives the Khabeesa a nutty taste. Be sure to stir constantly to prevent burning.
- Cardamom — Use freshly ground cardamom for the best flavor. You can grind whole cardamom pods in a spice grinder or mortar and pestle.
- Dates — Choose soft and moist dates for a pleasant texture in the Khabeesa. If your dates are dry, you can soak them in warm water for a few minutes before chopping.
Tips & Tricks
- For a richer flavor, you can substitute ghee for butter.
- Adjust the sweetness to your preference by adding more or less sugar.
- Serve Khabeesa with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Experiment with different nuts for garnishing, such as pistachios or walnuts.
- Leftover Khabeesa can be refrigerated and enjoyed cold or reheated gently on the stovetop.
Serving advice
Serve Khabeesa warm as a dessert after a delicious Arab meal. It pairs well with a cup of Arabic coffee or a refreshing mint tea.
Presentation advice
Present the Khabeesa in a shallow dish, garnished with slivered almonds. You can also sprinkle a pinch of ground cardamom on top for an extra touch of aroma and visual appeal.
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