Emirati Al Madrooba Delight (Printable)

Smooth date paste blended with ghee and subtle cardamom for a creamy, flavorful spread.

# Ingredient List:

→ 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

# Steps:

01 - If using whole dates, remove pits and chop coarsely.
02 - Heat ghee in a medium nonstick pan over low heat until melted.
03 - Add chopped dates to the pan and mash continuously with a wooden spoon or spatula for 3 to 5 minutes until soft and forming a thick, smooth paste.
04 - Incorporate ground cardamom and a pinch of salt, stirring until the paste becomes glossy and creamy.
05 - Remove from heat and allow to cool briefly. Serve warm or at room temperature with fresh flatbread or enjoy directly as a spread.

# Expert Advice:

01 -
  • It takes 15 minutes from start to finish, which means you can actually make this on a regular Tuesday morning.
  • The texture is impossibly creamy and luxurious without any fancy equipment or mysterious ingredients.
  • One spoonful carries more natural energy than you'd expect, and it genuinely keeps you satisfied until lunch.
02 -
  • Overcooked dates turn grainy and separate from the ghee—watch for that glossy, unified paste and stop the moment it arrives.
  • Room temperature ghee will seize and become granular when cold dates hit it, so always warm the ghee first, no matter how small the batch.
03 -
  • Make a double batch and keep it in a jar in the fridge for up to a week; it's perfect on restless mornings when you need something real but have no time.
  • If your ghee is very firm, let it come to room temperature first, then melt it gently—it heats more evenly and you have more control.
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