Emirati Al Madrooba Spread (Printable)

Smooth date paste blended with fragrant ghee and spices for a rich and nourishing start.

# 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

# How to Prepare:

01 - If using whole dates, remove pits and chop coarsely.
02 - In a medium nonstick pan, melt the ghee over low heat.
03 - Add the dates to the pan. Mash and stir continuously with a wooden spoon or spatula for 3 to 5 minutes until the mixture softens and thickens into a smooth paste.
04 - Sprinkle in ground cardamom and a pinch of salt if using. Continue mixing until evenly combined and the paste appears glossy and creamy.
05 - Remove from heat and let cool slightly before serving.
06 - Serve warm or at room temperature with fresh flatbread or enjoy as a spread.

# Expert Suggestions:

01 -
  • It takes just three ingredients and fifteen minutes to make something that feels like a warm hug in a bowl.
  • The natural sweetness of dates means no added sugar, yet it tastes like dessert for breakfast.
  • It's endlessly adaptable—add cardamom for warmth, nuts for crunch, or keep it pure and let the dates shine.
  • You can make it ahead and reheat it gently, and it still tastes like you just pulled it off the stove.
02 -
  • If your dates are dry or firm, soak them in warm water for 10 minutes and drain well before cooking—they'll break down much faster.
  • Stirring constantly prevents scorching and ensures the ghee blends evenly into every spoonful instead of pooling at the bottom.
  • The paste thickens as it cools, so if it looks a little loose in the pan, don't worry—it will set beautifully once it rests.
03 -
  • Use a nonstick pan to avoid any sticking and make cleanup effortless—trust me, date paste can be stubborn on stainless steel.
  • Taste as you go and adjust the cardamom and salt to your preference; some batches of dates are sweeter than others and need a little more balance.
  • If you want an ultra-smooth texture without a food processor, just keep stirring over low heat for an extra minute or two until every chunk disappears into the ghee.
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