Emirati Al Madrooba (Printable)

Smooth, creamy date and ghee spread with cardamom notes, ideal for a wholesome breakfast boost.

# What Goes In:

→ Date Paste

01 - 14.1 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 Make It:

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

# Expert Advice:

01 -
  • It takes 15 minutes total and requires almost no technique, which means even tired mornings feel manageable.
  • The natural sweetness of dates means you're eating something that actually nourishes you instead of leaving you hungry an hour later.
  • One batch lasts for several breakfasts, and it tastes just as good spooned straight from the fridge as it does warm.
02 -
  • The entire transformation happens because of continuous stirring—stop stirring and the dates will sit in pockets instead of becoming a unified paste.
  • If you're using a food processor to blend the dates first, cook them for only 2 to 3 minutes in the ghee instead of the full 5 minutes, or they can become too thin.
03 -
  • Use a wooden spoon rather than metal—it gives you better control and feels more connected to the cooking process in a way that makes a real difference.
  • If you accidentally cook it too long and it becomes too thick, stir in a teaspoon of ghee at a time until you reach the consistency you love.
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