Sweet Yemeni Wheat Porridge

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A beloved Yemeni breakfast and comfort dish, this sweet porridge transforms simple whole wheat flour into a velvety, buttery bowl drizzled with honey and studded with soft dates. Warmly spiced with cardamom, it carries centuries of tradition from Sana'a's old city kitchens to family tables across the country.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 26 gSugar
• 6 gProtein
• 180 mgSodium
• 320 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the porridge

• 1 cup whole wheat flour
• 3 1/2 cups water
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 2 tbsp unsalted butter

For the sweet topping

• 4 tbsp unsalted butter
• 1/3 cup honey,warmed
• 8 Medjool dates,pitted and chopped
• 1/2 tsp ground cinnamon
• 2 tbsp chopped toasted almonds (optional)

Directions

1. Bring 3 1/2 cups water to a gentle boil in a heavy-bottomed saucepan over medium-high heat, then reduce the heat to medium-low and add the salt.
2. Sprinkle the whole wheat flour into the water a tablespoon at a time, whisking constantly to prevent lumps from forming.
3. Stir in the cardamom and 2 tablespoons of butter, then switch to a wooden spoon and cook the mixture for 12-15 minutes, stirring frequently, until it thickens into a smooth, glossy porridge that pulls away from the sides of the pan.
4. Meanwhile, melt the remaining 4 tablespoons of butter in a small saucepan over low heat until it turns a light golden brown and smells nutty; keep warm.
5. Divide the hot porridge among four shallow bowls, using the back of a wet spoon to create a shallow well in the center of each.
6. Spoon the browned butter generously over the top of each portion, then drizzle with the warmed honey.
7. Scatter the chopped dates and a light dusting of cinnamon over each bowl, finishing with the toasted almonds if using.
8. Serve immediately while steaming hot, with extra honey passed at the table for those who like it sweeter.

Cook’s Notes

• Whole wheat flour gives the most authentic nutty flavor, but you can blend it with all-purpose flour in a 1:1 ratio for a smoother, milder porridge.
• Stir in one direction only as the porridge cooks; this Yemeni technique helps develop a silkier texture and a slight elasticity.
• For a richer dish, swap water for whole milk or stir in 2 tablespoons of date molasses (dibs) along with the honey.
• The porridge thickens as it cools, so if it sits for more than 10 minutes, whisk in a splash of hot milk to loosen it before serving.
• Leftover porridge can be poured into a greased pan, chilled, sliced, and pan-fried in butter for a delicious sweet breakfast the next morning.

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