Emirati Al Madrooba dish (Printable Version)

Smooth date paste blended with ghee, enhanced by cardamom and salt for rich flavor and texture.

# What You'll Need:

→ Date Paste

01 - 14 oz pitted Medjool dates (soft and fresh preferred)

→ Fat

02 - 3 tablespoons ghee (clarified butter)

→ Flavoring (optional)

03 - 1/2 teaspoon ground cardamom
04 - Pinch of sea salt

# Directions:

01 - If using whole dates, remove pits and coarsely chop.
02 - In a medium nonstick pan, melt the ghee over low heat.
03 - Add dates to the pan and mash continuously using a wooden spoon or spatula for 3 to 5 minutes until soft and a thick, smooth paste forms.
04 - Stir in ground cardamom and sea salt if using until fully incorporated and the paste becomes glossy and creamy.
05 - Remove from heat and allow to cool slightly before serving.
06 - Enjoy warm or at room temperature with fresh flatbread or as a spoonable spread.

# Expert Hints:

01 -
  • It's ready in 15 minutes but tastes like you've been cooking since sunrise.
  • The natural sweetness of dates means you're eating whole fruit, not refined sugar.
  • One bowl keeps you full and energized through a busy morning.
02 -
  • Low heat is non-negotiable—high heat will darken the dates too quickly and make them bitter instead of sweet and silky.
  • The transformation happens gradually, so patience matters more than force; pushing hard won't speed it up, but steady stirring will bring it together beautifully.
03 -
  • Buy dates from a Middle Eastern market when you can; they're fresher and softer than supermarket varieties, which means less time stirring and a more luxurious result.
  • Keep ghee in a cool place and stir it occasionally so it stays smooth and ready to pour, because half the appeal of this dish is how quickly you can make it when the craving hits.
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