Emirati Al Madrooba (Printable Version)

A creamy blend of sweet dates and ghee offering rich, comforting flavors with a hint of cardamom.

# What You Need:

→ Date Paste

01 - 14 oz pitted Medjool dates (soft and fresh preferred)

→ Fat

02 - 3 tbsp ghee (clarified butter)

→ Flavoring (optional)

03 - 1/2 tsp ground cardamom
04 - Pinch of sea salt

# How To Make:

01 - If using whole dates, remove pits and chop dates coarsely.
02 - In a medium nonstick pan, melt the ghee over low heat.
03 - Add the dates to the pan. Use a wooden spoon or spatula to mash and stir continuously for 3 to 5 minutes until the mixture softens and forms a thick, smooth paste.
04 - Sprinkle in ground cardamom and a pinch of sea salt if using. Stir until fully combined and the paste appears glossy and creamy.
05 - Remove from heat and allow the paste to cool slightly before serving.
06 - Enjoy warm or at room temperature with fresh flatbread or by the spoonful.

# Expert Tips:

01 -
  • It tastes like dessert but fuels you like a proper breakfast, no sugar crash an hour later.
  • You only need two ingredients and ten minutes, perfect for those mornings when you want something special without the fuss.
  • The ghee turns the dates into this silky, almost molten texture that feels indulgent but is completely natural.
02 -
  • Keep the heat low or the dates will stick and burn before they break down, I learned this the hard way and had to scrape the pan for twenty minutes.
  • Stir constantly once the dates hit the ghee, they go from perfect to scorched in seconds if you walk away.
  • If the paste feels too thick, add a teaspoon of warm water and keep stirring until it loosens up.
03 -
  • Use the freshest, softest dates you can find, they'll mash into silk without much effort and taste infinitely better.
  • If you want a deeper caramel note, let the ghee brown just slightly before adding the dates, but watch it closely.
  • A tiny pinch of salt really is the secret, it makes the sweetness bloom and keeps the flavor from feeling one-dimensional.
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