Emirati Al Madrooba (Print)

A smooth paste of dates and ghee delivering rich, comforting flavors in every spoonful.

# Components:

→ 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

# Directions:

01 - If using whole dates, remove pits and chop coarsely.
02 - In a medium nonstick pan, melt ghee over low heat.
03 - Add dates to the pan. Mash and stir continuously with a wooden spoon or spatula for 3 to 5 minutes until soft and thickened into a smooth paste.
04 - Sprinkle in ground cardamom and sea salt if using. Stir until fully blended and the mixture becomes 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 by the spoonful.

# Chef Secrets:

01 -
  • It comes together in under 15 minutes, turning two ingredients into something that tastes like you've been cooking for hours.
  • The creamy sweetness is naturally satisfying—no added sugar needed, just dates doing what they do best.
  • It's the kind of dish that feels both comforting and energizing, perfect for mornings when you need something real.
02 -
  • Don't rush the heat. High temperatures can make the mixture break or separate, and you'll end up with greasy paste instead of creamy silk—low and steady always wins here.
  • The paste thickens as it cools, so if it seems slightly looser than you want when hot, that's actually perfect. It'll set beautifully as it sits.
03 -
  • Use the wooden spoon to listen to the pan—when the mashing becomes easier and the sound shifts from rough to smooth, you're close to finished.
  • If you accidentally use ghee that's slightly cooled and solidified, the dates will get chunky; always start with liquid ghee, even if it means waiting an extra minute.
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