Khabeesa is a traditional breakfast dish from the Middle East that has been enjoyed for centuries. It's commonly served during Eid and features toasted flour mixed with ghee, then stirred into caramelized sugar mixture for the tastiest breakfast you've ever tried. Serve it with chopped nuts or shredded coconut for the perfect mix!
Khabeesa truly is the best way to start Eid, as it's packed with flavor to make your day extra special. What's best is that it's easy to make and can be enjoyed by everyone in the family. Even if you've never tried Khabeesa before, you'll appreciate the mouth watering flavor.
You need some simple pantry staple ingredients to make this delicious Middle Eastern breakfast at home. So regardless of where you are in the world, you can have a taste of the Middle East by following this delicious and authentic recipe.
🥘 INGREDIENTS YOU'LL NEED
Simple ingredients are all you need to make this fancy and delicious Middle Eastern breakfast dish.
You can scroll down to the recipe card for further details and instructions.
Flour: The base of this recipe is all-purpose flour that we'll toast and combine with some butter or ghee for a delicious, rich flavor and texture.
Ghee: You'll also need some butter or ghee for this recipe, as we'll to mix the toasted flour with it. You can use butter, but ghee will add extra richness and flavor to each bite.
Sugar: We'll caramelize and mix it with the rest of our ingredients. This gives Khabeesa that delicious deep sweetness and deep brown color it's known for.
🔪 HOW TO MAKE
Making this delicious breakfast served mostly on Eid mornings is easier than you think. Here's how to make it at home step by step:
The full instructions are in the recipe card below, but let's look at the main steps to making this treat.
Start by mixing the saffron mix ingredients in a small bowl or cup. Mix well and keep it aside for at least 10 minutes before using.
In a pan, add the sugar and two tablespoons of water. Occasionally swirl the pan to mix the sugar and help it caramelize evenly. Then pour two cups of water into the pan. Add the saffron mix and stir for three minutes on medium heat. Turn off the heat and keep it aside.
In a large pan, add the flour and roast it until the color changes to medium beige color. Sift the flour and discard the lumps.
Add the toasted flour to a large pan, add the ghee, and mix for a minute. Start by pouring half a cup of the caramel mixture into the flour and mix for a minute. Next, add half a cup again and mix. Now add the remaining caramel mixture and mix for 7 minutes on medium-low heat.
The Khabeesa mixture will look like big wet clumps but within seven minutes, it will turn to a lighter texture and more like wet fluffy crumbs.
Your delicious Khabeesa is ready to be served. When you serve the Khabeesa, garnish it with chopped nuts or shredded coconuts.
💭 COOKING TIPS
- Make sure to mix the saffron mix ingredients well and let it sit for at least 10 minutes before using.
- When caramelizing the sugar, swirl the pan occasionally to help it caramelize evenly and keep the heat on medium.
- Roast the flour until it changes to a medium beige color.
- When adding the caramel mixture to the flour, add it in intervals and mix for a minute each time.
- Use all-purpose flour or a mixture of whole wheat and all-purpose flour.
📖 DELICIOUS VARIATIONS
Khabeesa is a delicious and versatile treat that can be enjoyed in many different ways. Here are some delicious variations you can try:
Warm spices: Add some ground cardamom, cinnamon, and nutmeg to the caramel mixture for a warm, and aromatic kick.
Dried fruit: Add some chopped dried fruits to the caramel mixture for a fruity flavor. You can add dried raisins, cranberries, or any other dried fruits you may have.
Dates: Replace the sugar with dates and add some cardamom powder for a healthier version of khabeesa.
💬 FREQUENTLY ASKED QUESTIONS
Khabees, or Khabees, is a popular dessert in the Arab States of the Arabian Gulf, especially in Qatar, Bahrain, Kuwait, Oman, Saudi Arabia, and the United Arab Emirates. It is typically served as a traditional dish for breakfast, particularly on the days leading up to and following Eid, and is prepared using flour and oil.
Khabeesa is typically eaten as a traditional dish for breakfast, particularly on the days leading up to and following Eid. It is also commonly served at special occasions such as weddings and other celebrations. Khabeesa can be enjoyed any time of day and makes a delicious snack or dessert.
🍲 MORE MIDDLE EASTERN RECIPES YOU'LL LOVE
🌡️ STORING AND REHEATING
Fridge: You can store any leftovers in the fridge for up to 4 days in an airtight container.
Freezer: I don't recommend freezing Khabeesa since the texture of the whole dish will change substantially.
Reheat: You can easily reheat Khabeesa on the stove on medium-low heat till it's warm. Top it off with chopped nuts and shredded coconut flakes before serving. You can also microwave it for 20 seconds.
- 2 cup all-purpose flour
- ½ cup ghee or melted butter
- 2 cup water
FOR THE CARAMEL
- 1 ⅓ cup sugar
- 2 tablespoon water
- 1 teaspoon saffron threads
- 1 teaspoon green cardamom powder
- 1 tablespoon rose water optional
- 3 tablespoon hot water
MAKING THE SAFFRON MIX
- In a small bowl or cup, add all the ingredients and mix well. Keep aside for at least 10 minutes before using.
MAKING THE CARAMEL
- In a different pan, add the sugar and two tablespoon water. Occasionally swirl the pan to mix the sugar and help it caramelize evenly as shown in the video.
- When the sugar turns into caramel, pour two cups of water. The caramel will harden but continue cooking on medium heat and it will melt.
- Add the saffron mix and stir for three minutes on medium heat. Turn off the heat and keep aside.
MAKING THE KHABEESA
- In a large pan, add the flour and roast it until the color changes to medium beige color. Sift the flour and discard the lumps.
- Add the toasted flour to a large pan, add the ghee and mix for a minute.
- Pour half a cup from the caramel mixture to the flour and mix for a minute. Add half a cup again from the caramel mixture to the flour and mix. Now add the remaining caramel mixture and keep in mixing for 7 minutes on medium low heat.
- The khabeesa mixture will look like a big wet clumps but within the seven minutes it will turn to a lighter texture and more like wet fluffy crumbs.
- When you serve the khabeesa, garnish it with chopped nuts or with shredded coconuts.
- Use all-purpose flour or a mixture of all-purpose flour and whole wheat.
- It's best only to use ghee since it can tolerate heat for a longer time. However, you can use melted butter too.
- When making the caramel, turn the heat on low when the color changes to prevent it from burning.
- Always smell the cardamom and saffron before using them. If the smell is not strong, use more or replace it with new.