Emirati Al Madrooba Delight (Print Version)

Creamy, date-based Emirati spread enhanced with fragrant ghee and subtle cardamom notes.

# Components:

→ Date Paste

01 - 14 oz (400 g) pitted Medjool dates, soft and fresh preferred

→ Fat

02 - 3 tbsp (45 ml) ghee (clarified butter)

→ Flavoring (optional)

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

# Preparation Steps:

01 - If using whole dates, remove pits and chop coarsely.
02 - Melt ghee in a medium nonstick pan over low heat.
03 - Add chopped dates to the pan. Mash and stir continuously for 3 to 5 minutes until mixture softens and forms a thick, smooth paste.
04 - Incorporate ground cardamom and sea salt if using. Stir until fully blended and the paste is glossy.
05 - Remove from heat and let cool slightly. Serve warm or at room temperature with fresh flatbread or enjoy by the spoonful.

# Expert Advice:

01 -
  • It takes fifteen minutes but tastes like you've been cooking all morning.
  • Pure ingredients mean your body knows exactly what it's getting—dates, ghee, and warmth.
  • One wooden spoon is all you need; no fancy equipment required.
  • It's naturally sweet, so breakfast never feels like deprivation.
02 -
  • Stir constantly or the dates will clump on one side and burn on the other—this isn't a step to walk away from.
  • The paste will look thinner than you expect while it's hot; it thickens as it cools, so don't panic if it seems loose in the pan.
  • Cardamom can overpower quickly—add it gradually and taste as you go, or stick to a generous pinch if you're unsure.
03 -
  • If you want extra smoothness, pulse the pitted dates in a food processor first—they'll break down even faster in the pan, creating an almost velvety paste.
  • The moment the cardamom hits the warm ghee, it blooms; if you're adding it, do so in the last minute and stir immediately so you can catch that fragrant moment.
  • Serve it slightly warm, not piping hot—the flavor opens up more when it's not scorching your tongue.
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