Khabeesa with Cardamom and Dates

Ingredients

• 1 cup (200g) semolina 1 cup (200g) semolina
• 1/2 cup (100g) unsalted butter 1/2 cup (100g) unsalted butter
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 cup (75g) chopped dates 1/2 cup (75g) chopped dates
• 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

1. 1.
   In a large skillet, melt the butter over medium heat.
2. 2.
   Add the semolina to the skillet and toast it, stirring constantly, until it turns golden brown and releases a nutty aroma.
3. 3.
   In a separate saucepan, combine the milk, water, sugar, and ground cardamom. Heat the mixture over medium heat until the sugar has dissolved.
4. 4.
   Slowly pour the milk mixture into the skillet with the toasted semolina, stirring continuously to prevent lumps from forming.
5. 5.
   Cook the mixture over low heat, stirring constantly, until it thickens and pulls away from the sides of the skillet.
6. 6.
   Remove the skillet from the heat and stir in the chopped dates.
7. 7.
   Transfer the Khabeesa to a serving dish and garnish with slivered almonds.
8. 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.