Traditional Arabic Spiced Date Porridge
Ingredients
- 1 cup brown flour
- 1 teaspoon ground cardamom
- 1/2 cup butter
- 1/2 cup corn oil
- 1 tablespoon ground cardamom
- 1 tablespoon cinnamon
- 1 tablespoon ground fenugreek
- 1 teaspoon black pepper
- 500 grams dates
- 3 cups water
- 1/2 cup ghee
- 1 cup whole walnuts
- 1 teaspoon saffron
- 2 tablespoons rose water
Preparation
Remove the pits from the dates and blend them with about 2 cups of water in a blender to make a liquid paste.
Place the saffron in rose water and set it aside.
In a pot, place the flour and cardamom, and stir over medium heat for a few minutes until the flour toasts slightly and its aroma rises. Sift the flour first if it is lumpy.
In a pot, place the butter and oil, and heat gently until melted.
Add the cardamom, cinnamon, fenugreek, and black pepper, and let them absorb into the fat for a few seconds.
Gradually add the flour to the butter mixture while stirring gently, and add a little hot water gradually to achieve a thick béchamel-like consistency.
Add the date paste and continue cooking while stirring, adding more water as needed until the ingredients are well combined.
Let it simmer gently while stirring for a few minutes until everything is well incorporated.
Add the rose water and saffron mixture and stir until the mixture thickens to a heavy béchamel consistency.
Spread the porridge in suitable dishes, pour the ghee over it, and garnish with nuts.
Tips
Sift the flour if it is lumpy to ensure a smooth texture.
Adjust the thickness of the porridge to your preference by adding more or less water during cooking.
