Emirati Al Madrooba Spread (Printable)

Smooth sweet date paste blended with ghee for a warm flavorful start.

# What You Need:

→ 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 - Heat ghee in a medium nonstick pan 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 the mixture softens and forms a thick, smooth paste.
04 - Sprinkle in ground cardamom and a pinch of salt if desired. Stir until fully incorporated and the paste is glossy and creamy.
05 - Remove from heat and let cool slightly before serving warm or at room temperature with fresh flatbread or enjoy as a spread.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes and requires almost no skill, just patience and a wooden spoon.
  • The natural sweetness of dates means no added sugar, and the ghee makes it feel indulgent without guilt.
  • It's the kind of breakfast that sticks with you for hours, keeping hunger at bay in the best way.
02 -
  • Low heat is your friend here—rush it with high heat and the dates will burn on the bottom while staying lumpy on top, a mistake that taught me patience the hard way.
  • Stir constantly so every date makes contact with the hot ghee and breaks down evenly; that's the secret to a truly smooth, creamy result.
03 -
  • For ultra-smooth results, pulse the dates in a food processor before cooking, though I find the rustic texture from mashing by hand has more character.
  • Use a nonstick pan to prevent sticking and make cleanup effortless—this matters more than you'd think when you're working with sticky dates.
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