The day I made khabeesa, we enjoyed the fragrance of Arabia in our house. The cardamom and saffron permeated the kitchen and living room and it was intoxicating. I LOVED this dish! I found myself eating it for breakfast, then a bite after lunch, then a sliver in the afternoon and by dinner time, it was almost gone. It is comfort food Arabian-style, I am talking in the era of the khaleefates! I did some research on it and wikipedia said that it can be made with either semolina or farina and should have a pudding-like consistency. I used farina, toasted it on a skillet, added the milk, sugar and flavorings and it cooked in less than 10 minutes after this. Poured it into a serving platter and decorated it.
INGREDIENTS: Quantity will serve 6
1/2 cup of farina or cream of wheat
2 cups of milk (whole or low-fat)
1/2 cup of white granulated sugar
2 Tablespoons of raw turbinado brown sugar
1/2 teaspoon of saffron threads
1 teaspoon of ground cardamom
3 Tablespoons of unsweetened shredded coconut (more if using as a garnish)
3 Tablespoons of unsalted butter
- Heat the farina (cream of wheat) in a large skillet, stirring with a wooden spoon, on medium heat, until the wheat starts to toast. Add the milk all at once and stir vigorously to keep lumps from forming. Add the sugars, saffron, cardamom, coconut and butter. Keep stirring at medium heat until steam appears and the mixture starts bubbling. Lower the heat and keep stirring until it thickens like pudding.
- Pour into a serving dish. Let it cool. Decorate with nuts and one cup of coconut, toasted a bit in a small skillet with a tablespoon of butter.