Khabees: Toasted Flour Delightfulness

Because Qatar has a lengthy coastline along the Persian Gulf, the bulk of its diet is sea food. However, the sweets from traditional Arabian cuisine are wonderful and irresistible. Khabees is a highly popular dessert among Qataris during the holy month of Ramadan. On the Ramadan table, "Khabees" is regarded as a particular variety of these delicacies. Like other widely consumed local meals, it is made up of basic components, but the secret to its popularity is its special flavour. It has a subtle flavour with a bit of a nutty taste and is not overly sweet.

An intriguing fact about khabees is that this dessert is mentioned in the Arabian Nights narrative series. A recipe for Khabees was also mentioned in a tenth-century Arabic cookbook, Kitab al-Ṭabīḫ (the book of dishes) by Ibn Sayyar al-Warraq.

Khabees are made by toasting the flour until it is golden brown and fragrant. The water and sugar (or honey) are cooked in a separate saucepan until they begin to boil. The remainder of the sweetened water is then placed into a another container and left aside. The remaining water mixture is combined with the toasted flour, and the combination is mixed until the liquid is completely absorbed.

Ghee, cardamom, saffron, and rose water are also added while the mixture of water and heat is still on. Once all the ingredients are thoroughly incorporated and the mixture resembles thick porridge, a little amount of the conserved water is added at a time and blended into the mixture. The mixture can also be blended with shredded coconut, raisins, pistachios, and almonds for flavour.

Ingredients:  

30-40 Strands Saffron

300g Water

200g Flour ( Any ratio of all purpose and wholewheat flour)

110g Sugar or honey

100g Butter

1/4 Cup Rose Water

1/2 Tsp Cardamom

1/8 Tsp Salt

Method:

Add the sugar or honey, saffron, rose water and 1/2 the cardamom to a pot with with the water

  Bring to a light boil, then boil for about 3-4 mins

  Add your flour to a pan over high heat, and toast the flour to a golden colour by mixing constantly

  Once toasted, add in the butter and stir to incorporate it into the flour

Cook this for about 3 minutes, then add the salt and cardamom

  Pour in the syrup, then mix well until it achieves a play dough texture. Keep folding the mixture into the pan for 3 minutes

Finally turn off the heat, and cover with a lid and let it steam for 10 minutes

Top with shredded coconut, raisins, pistachios, and almonds for flavour it needed.

  Break the khabees up into large chunks, then top with pistachio and rose and serve immediately. 

Try the date version of khabees as well. date Khabees is a kind of date halva that is created using dates and saffron. Grate a squash, extract the juice, and peel it. Following the addition of around one-eighth of the dates, knead the mixture until well-combined before adding the saffron. Naturally, some souvik may be added, but it is not one of the primary and typical ingredients in this halva.