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Overhead view of khabeesa in a shallow bowl, glossy date-brown surface topped with crushed pistachios and a syrup drizzle.

Toasted Khabeesa: Warm Emirati Date and Ghee Dessert

A stirred Emirati dessert of toasted flour and date syrup, cooked on the stovetop until soft and glossy, ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Middle Eastern
Calories: 455
Ingredients Method Notes

Ingredients
  

Base
  • 100 g ghee or unsalted butter
  • 180 g all-purpose flour
  • 330 g date syrup (dibs) / 1 cup; or date molasses
  • 475 ml water / 2 cups
  • 1 tsp ground cardamom
  • 1 pinch saffron threads soaked in 1 tbsp warm water
  • 1 pinch salt
  • 1 tbsp rosewater optional
Garnish
  • 30 g almonds or pistachios crushed
  • 1 tbsp sesame seeds toasted

Method
 

Toast the Flour
  1. Melt the ghee in a 10-inch nonstick skillet over medium-low heat.
  2. Add the flour and a pinch of salt. Stir constantly for 8 to 10 minutes until it turns deep golden and smells nutty. Watch closely near the end, it can go from toasted to burnt in under a minute.
Make the Khabeesa
  1. Meanwhile, combine the date syrup, water, cardamom, and saffron with its soaking liquid in a 2-quart saucepan. Bring to a gentle simmer for 3 to 4 minutes.
  2. Reduce the heat under the flour to low. Pour in the warm syrup in three additions, whisking hard after each pour to keep the mixture smooth.
  3. Keep stirring over low heat for 8 to 10 minutes, until the khabeesa thickens into a soft, spoonable dough that pulls away from the sides of the pan.
  4. Stir in the rosewater, if using, off the heat.
  5. Remove the pan from the heat and let the khabeesa rest for 5 minutes to firm up slightly.
  6. Spoon into small bowls, drizzle with extra date syrup, and scatter crushed almonds or pistachios and toasted sesame seeds on top. Serve warm.

Notes

  • Toast the flour low and slow; high heat burns it fast.
  • Warm the syrup before adding it to prevent lumps.
  • Rest the khabeesa 5 minutes before serving so it firms up.
  • Use fresh saffron threads for the strongest color and aroma.