Emarati Semolina Khabeesa Recipe
Emarati Semolina Khabeesa is a cherished dessert in the United Arab Emirates. It offers a delightful blend of sweetness and aromatic flavors. With its smooth texture and hints of saffron, cardamom, and caramel, this dish is perfect for festive occasions or a comforting treat alongside tea or coffee. Whether you’re new to Middle Eastern cuisine or looking to expand your dessert repertoire, this recipe’s step-by-step guide and video tutorial will help you create a dessert worth savoring.
Why You’ll Love This Recipe
- Authentic Emirati Flavor: The combination of saffron, cardamom, and rose water brings out traditional Middle Eastern aromas.
- Simple Ingredients: Made with pantry staples like semolina, sugar, and butter.
- Beginner-Friendly: Step-by-step images and a video tutorial make this recipe easy to follow.
- Versatile Dessert: Can be served warm or at room temperature, making it a perfect make-ahead treat.
How to Make Emarati Semolina Khabeesa
Step 1: Prepare the Caramel
In a saucepan, combine sugar and two tablespoons of water. Swirl the pan gently (do not stir) over medium heat until the sugar melts and turns into a rich caramel color.
Carefully add 1 + 1/3 cup of water. Stir until the caramel dissolves completely. Mix in the saffron water and rose water (if using). Stir for one minute and set aside.
Step 2: Toast the Semolina
Toast the semolina in a large pan over medium heat, stirring continuously until its color changes to light off-white.
Use the step-by-step images in the post to see the difference between raw and toasted semolina.
Step 3: Combine the Ingredients
Slowly pour the prepared caramel mixture into the toasted semolina while whisking to prevent lumps.
As the mixture thickens and forms a wet dough, add the butter and mix thoroughly.
Stir in the cardamom powder and cook over medium-low heat until the mixture slightly dries out.
Turn off the heat and let the mixture rest for 5-10 minutes, allowing it to firm up. Break apart the mixture with a whisk or spatula to create small, soft lumps.
Notes and Tips
- Semolina Texture: This recipe uses fine semolina. If using medium-coarse semolina, increase the liquid and adjust the cooking time.
- Rose Water: Optional but adds a floral touch. Omit if you prefer a simpler flavor.
- Toasting Semolina: Toasting enhances the nutty flavor. Don’t skip this step for authentic taste.
- Avoid Overcooking: Stir frequently to prevent the semolina from burning or becoming too dry.
- Make Ahead: Khabeesa tastes even better the next day as the flavors meld together.
Serving Suggestions
- With Coffee: Pair with Arabic coffee (Qahwa) for a traditional experience.
- Festive Garnish: Sprinkle with chopped nuts, shredded coconut, or additional saffron threads for a decorative touch.
- As a Dessert Plate: Serve alongside fresh dates or a dollop of cream for an elevated presentation.
FAQs
Yes, but you will need to adjust the cooking time and add more liquid to achieve the right texture.
No, rose water is optional. The Khabeesa will still taste delightful without it.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Why This Recipe Works
The balance of toasted semolina, rich caramel, and aromatic spices creates a dessert that’s both simple and sophisticated. The saffron and cardamom add depth and authenticity, while the buttery texture makes it a comfort food favorite.
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Emarati Semolina Khabeesa
Ingredients
- ½ cup fine semolina
- ¼ cup unsalted butter
- 1 teaspoon green cardamom powder
Saffron mixture
- ¼ cup water
- ½ teaspoon saffron threads
- ½ teaspoon rose water optional
To make the caramel
- ½ cup + 2 tablespoon sugar
- 2 tablespoon water
- 1 + 1/3 cup water
Instructions
Making the Caramel
- In a saucepan, combine sugar and two tablespoons of water. Swirl the pan until the sugar completely dissolves and transforms into caramel.
- Carefully add more water and stir over medium heat until the caramel dissolves entirely. Once dissolved, pour in the saffron water mixture and stir for one minute. Set this aside for later use.
Making the Semolina Khabeesa
- In a large pan, toast the semolina over medium heat until its color shifts to a light off-white. In the video, you’ll see a clear comparison between raw semolina and the properly toasted variety.
- Slowly pour the prepared caramel and saffron mixture into the toasted semolina while whisking to combine effectively.
- When the mixture begins to form a cohesive, wet dough, add the butter and mix thoroughly. Next, fold in the cardamom powder and continue mixing until the mixture dries out slightly over medium-low heat.
- Turn off the heat. Initially, the mixture may appear as a clump of wet dough. Allow it to rest for 5 to 10 minutes; this will firm it up. After resting, break it apart with a whisk or spatula until you achieve small, soft lumps.
Serving Suggestions
- Serve the semolina Khabeesa alongside tea or Arabian coffee for an authentic experience.
Video
Notes
- This recipe utilizes fine semolina. If you prefer medium coarse semolina, adjust the cooking time and increase the liquid accordingly.
- If rose water is not to your liking, remove it from the recipe; the semolina Khabeesa will still taste exceptional.
- Garnish generously with chopped nuts, shredded coconut, or saffron threads to enhance its appeal.
- There an alternative version of Khabeesa made with flour, on my blog.
