Khabees (Emirati Date And Semolina Sweet)

The Quirky Foodster Team

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Servings

Ingredients

Fine semolina — 250 g (1.5 cups)
Pitted dates, finely chopped — 150 g (5 oz)
Ghee or butter — 150 g (2/3 cup)
Water — 200 ml (3/4 cup plus 1 tbsp)
Sugar — 100 g (1/2 cup)
Ground cardamom — 1/2 tsp
Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
Chopped almonds or pistachios, for garnish — 2 tbsp

Method

In a small saucepan, combine the water, sugar, and chopped dates. Bring to a simmer over medium heat, stirring until the dates soften and the sugar dissolves, about 5 minutes. Set aside.
In a large heavy-bottomed pan, melt the ghee or butter over medium heat.
Add the semolina and toast, stirring constantly, for 8–10 minutes until it turns a light golden color and smells nutty and toasted.
Reduce heat to low and carefully pour in the date and sugar mixture, along with the cardamom and saffron with its soaking liquid, stirring constantly (the mixture will bubble).
Continue cooking and stirring for 5–7 minutes until the mixture thickens into a soft, cohesive, fudge-like consistency that pulls slightly away from the sides of the pan.
Transfer to a serving dish and smooth the top with the back of a spoon.
Garnish with chopped almonds or pistachios and let cool slightly before serving warm, or allow to cool fully for a firmer texture.

Introduction: Khabees is a rich, dense dessert made from toasted semolina or flour cooked with dates, ghee, and warming spices until it forms a soft, fudge-like sweet.

Cultural Background: Khabees is a rich, dense dessert made from toasted semolina or flour cooked with dates, ghee, and warming spices until it forms a soft, fudge-like sweet. A traditional dish rooted in the resourceful use of dates, a staple crop across the UAE and wider Gulf region, khabees is often prepared for special occasions and enjoyed alongside Arabic coffee.

Tips: Toast the semolina thoroughly before adding liquid, as this step is essential to developing the dish's deep, nutty flavor. Stir constantly once the liquid is added, as the mixture can stick and burn quickly on the bottom of the pan. Khabees can be served warm as a soft pudding or cooled and cut into firmer squares, depending on preference.

Variations: Use rosewater instead of, or alongside, saffron for a different fragrance. Add a handful of raisins along with the dates for extra texture. Vegan version: substitute the ghee or butter with a neutral vegetable oil.

Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days.

Reheating: Reheat gently in a saucepan over low heat, stirring, or in short microwave bursts, to soften before serving warm.

FAQs:

Q: What is khabees traditionally served with?

A: It's often enjoyed alongside Arabic coffee (gahwa), especially during gatherings and celebrations.

Q: Can I make khabees ahead of time?

A: Yes, it stores well and can be made a day or two in advance; simply reheat gently before serving if a warm texture is preferred.

Q: Why is my khabees too dry or too wet?

A: If too dry, add a splash of warm water while reheating; if too wet, continue cooking for a few extra minutes to allow more moisture to evaporate.