Emirati Al Madrooba Spread (Printable)

Smooth blend of sweet dates and ghee, offering a creamy, energy-packed breakfast spread.

# What you'll 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

# Method:

01 - Remove pits from whole dates if necessary and chop coarsely.
02 - Melt ghee over low heat in a medium nonstick saucepan.
03 - Add dates to the melted ghee and mash continuously with a wooden spoon or spatula over 3 to 5 minutes until soft and forming a thick, smooth paste.
04 - Incorporate ground cardamom and a pinch of salt, stirring until mixture is glossy and creamy.
05 - Remove from heat and allow to cool slightly before serving.
06 - Enjoy warm or at room temperature as a spread with fresh flatbread.

# Expert Advice:

01 -
  • It takes 15 minutes total and tastes like you've been stirring all morning.
  • One pan, pure comfort—no complicated techniques or surprise failures waiting to happen.
  • The kind of naturally sweet that doesn't feel heavy, even when you eat it by the spoonful.
02 -
  • Soft, fresh dates make all the difference—buy them from a source that turns over stock quickly or you'll end up with dates that fight back instead of surrender.
  • Don't skip the low heat. High heat turns everything bitter and separated, and you'll spend the next week regretting it.
  • The paste will thicken a little as it cools, so don't panic if it seems slightly softer than you expected while still warm.
03 -
  • A wooden spoon is not just preference—it won't scrape the bottom of the pan and break the dates into tiny pieces that turn gluey instead of smooth.
  • If you accidentally cook it too long, it separates. Don't panic—just pull it off the heat and let it cool. It usually comes back together once it's rested.
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