Saudi Wheat Flour Porridge with Date Syrup and Butter

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A traditional Saudi Arabian wheat porridge with roots stretching back to Bedouin kitchens, this simple dish transforms humble flour and water into a velvety, comforting bowl. It is topped generously with melted butter and date syrup, reflecting the deep cultural importance of dates across the Arabian Peninsula.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 54 gCarbs
• 6 gFiber
• 22 gSugar
• 5 gProtein
• 170 mgSodium
• 320 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the porridge

• 1 cup whole wheat flour
• 4 cups water
• 1/4 teaspoon salt
• 1 tablespoon butter, plus more for finishing

For the topping

• 4 tablespoons date syrup (dibs)
• 2 tablespoons unsalted butter
• 8 fresh Medjool dates, pitted and sliced
• 1/4 teaspoon ground cardamom (optional)

Directions

1. Bring the water and salt to a gentle boil in a heavy-bottomed saucepan over medium-high heat.
2. Reduce the heat to low and gradually sift the wheat flour into the water while whisking constantly to prevent lumps from forming.
3. Switch to a wooden spoon and stir the mixture continuously for 15 to 18 minutes, until it thickens into a smooth, glossy, pudding-like consistency that holds its shape on the spoon.
4. Stir in 1 tablespoon of butter until fully melted and incorporated, then remove from the heat and cover to keep warm.
5. In a small saucepan, melt the 2 tablespoons of butter over low heat until lightly golden and fragrant, taking care not to brown it.
6. Divide the hot porridge among four shallow bowls, using the back of a spoon to create a small well in the center of each.
7. Spoon the warm melted butter over the top, drizzle generously with date syrup, and scatter the sliced dates and a pinch of cardamom, if using, across the surface.
8. Serve immediately while warm, encouraging guests to break the buttery crust and swirl it through the porridge as they eat.

Cook’s Notes

• Stirring constantly is essential; the porridge can scorch quickly on the bottom of the pan and form unpleasant clumps if left unattended.
• Traditional recipes use whole wheat flour, but you can substitute an equal amount of all-purpose flour for a smoother, lighter texture.
• Date syrup (dibs) is the classic sweetener; honey or brown sugar can be used in a pinch, though they will shift the flavor profile.
• Serve in shallow bowls rather than deep ones, which makes it easier to mix the butter and syrup into each spoonful.
• The porridge thickens as it cools, so loosen any leftovers with a splash of warm milk or water when reheating.

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