Tuesday, April 22, 2008



Khabeesa is essentially semolina or cream of wheat cooked into a porridge-like consistency and flavoured with saffron, rosewater and cardamom. It is floral and heady, and evoking all the images and sensory pleasures of Arabian Nights (or Arabian mornings).


1 cup of wheat semolina (cream of wheat)
1.5 litres (6 cups) of milk
½ cup sugar
4 bruised green cardamom pods
2 tablespoons of rosewater
½ teaspoon of saffron threads
250ml milk (1 cup), warmed for serving


1. Combine all of the ingredients (except the milk for serving) in a sauce pan. Bring to a boil.
2. Reduce heat to the lowest level and simmer for 10 minutes, stirring occasionally.
3. Remove from heat and whisk through the warm serving milk to ensure the porridge has a soupy mash potato consistency. Add as much milk as needed for desired texture.
4. Serve warm. Decorate with fruits or petals, if desired.

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