Khabees
MEGA BLOGGING MARATHON – APRIL 2018
#87TH BLOGGING MARATHON
THEME: EXPLORE THE FLAVORS – INTERNATIONAL BREAKFAST
DAY 11
“Breakfast like a King, Lunch like a Prince and Dine like a Pauper”
Yesterday was a crazy day. I had invited guests over for dinner. I tried posting my recipe for Day 11 in the afternoon and couldn’t as there was no internet. Then I got busy with dinner. When my guests left, I cleared up the kitchen and thought I’d try to post the recipe and still no internet. Usually after a dinner party I find it difficult to fall asleep quickly. Maybe because I was tired and it was very humid. Kept on checking for the internet again and again (its at times like that when company phones ‘conveniently’ don’t get connected as they don’t want the customers to rave and rant). After 1a.m. got fed up of waiting and went to bed. This morning it was the same story. Now finally there is connection, a bit slow but hopefully will get work done.
Doing this A-Z International Breakfast theme is an eye opener for me. Besides the usual parathas, eggs, pancakes that we all are quite use to, there are so many other breakfast dishes that are different. For the letter K I landed up in Bahrain. The recipe caught my attention because the dish is so similar to the wheat halwa we make. Imagine having a halwa for breakfast. But didn’t our grandmothers sometimes serve halwa as a part of a grand breakfast? Or was it my grandmother who would share her halwa with us and we thought that was a part of the normal breakfast?
Halwa served for breakfast or not I loved this K for Khabees from BAHRAIN. Any excuse to enjoy something sweet for breakfast. According to Wikipedia, Khabees is a flour and oil sweet dish from the Middle East and commonly served as breakfast especially during Eid days. Khabees made with semolina, plain flour or chickpea flour will have a slight change in name. Adding rosewater and a bit of saffron made khabees taste different from the usual wheat halwa I make. Instead of roasting the wheat flour and then adding to the hot water, I roasted it with a bit of ghee (clarified butter) and added the hot water. This way I was sure I wouldn’t get any lumps.
KHABEES
Serves 2
Recipe Source: My life in Yanbu
1¼ cup hot water
½ cup wheat flour
a pinch of salt
3-4 tbsp sugar
1 tsp rose water
2 tbsp ghee
1 tbsp coarse nut powder
½ tsp cardamom powder (elachi)
a generous pinch of saffron
For topping:
2 tbsp mixed chopped nuts
some ghee
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#87TH BLOGGING MARATHON
THEME: EXPLORE THE FLAVORS – INTERNATIONAL BREAKFAST
DAY 11
“Breakfast like a King, Lunch like a Prince and Dine like a Pauper”
Yesterday was a crazy day. I had invited guests over for dinner. I tried posting my recipe for Day 11 in the afternoon and couldn’t as there was no internet. Then I got busy with dinner. When my guests left, I cleared up the kitchen and thought I’d try to post the recipe and still no internet. Usually after a dinner party I find it difficult to fall asleep quickly. Maybe because I was tired and it was very humid. Kept on checking for the internet again and again (its at times like that when company phones ‘conveniently’ don’t get connected as they don’t want the customers to rave and rant). After 1a.m. got fed up of waiting and went to bed. This morning it was the same story. Now finally there is connection, a bit slow but hopefully will get work done.
Doing this A-Z International Breakfast theme is an eye opener for me. Besides the usual parathas, eggs, pancakes that we all are quite use to, there are so many other breakfast dishes that are different. For the letter K I landed up in Bahrain. The recipe caught my attention because the dish is so similar to the wheat halwa we make. Imagine having a halwa for breakfast. But didn’t our grandmothers sometimes serve halwa as a part of a grand breakfast? Or was it my grandmother who would share her halwa with us and we thought that was a part of the normal breakfast?
Halwa served for breakfast or not I loved this K for Khabees from BAHRAIN. Any excuse to enjoy something sweet for breakfast. According to Wikipedia, Khabees is a flour and oil sweet dish from the Middle East and commonly served as breakfast especially during Eid days. Khabees made with semolina, plain flour or chickpea flour will have a slight change in name. Adding rosewater and a bit of saffron made khabees taste different from the usual wheat halwa I make. Instead of roasting the wheat flour and then adding to the hot water, I roasted it with a bit of ghee (clarified butter) and added the hot water. This way I was sure I wouldn’t get any lumps.
KHABEES
Serves 2
Recipe Source: My life in Yanbu
1¼ cup hot water
½ cup wheat flour
a pinch of salt
3-4 tbsp sugar
1 tsp rose water
2 tbsp ghee
1 tbsp coarse nut powder
½ tsp cardamom powder (elachi)
a generous pinch of saffron
For topping:
2 tbsp mixed chopped nuts
some ghee
- Heat 2 tbsp of ghee in a pan over low heat.
- Add flour and stir fry it till it becomes a golden brown and gives off a pleasant aroma.
- Add nut powder, cardamom powder and saffron.
- Add the water, stirring the mixture all the time.
- Add sugar and rose water. Stir the mixture till it becomes thick.
- Serve khabees in a bowl.
- Top with chopped nuts and extra ghee and serve piping hot.
Tips:
- The recipe I followed roasts the flour dry first and then water is added.
- I used only 2 tbsp sugar. If you prefer sweeter khabees then add more sugar.
- Serving with extra ghee is optional.
A-Z breakfast Dishes:
B – Baghrir – Morocco
F – French Toast – Canada
G – Griddle/Girdle Scones – Scotland
H – Hafragrautur – Iceland
I – Idiyappam – India
J – Johnnycakes – Caribbean Islands
Check what other Mega Blogging Marathoners have made for Day 11:
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12 Comments
Srivalli Jetti
April 27, 2018 at 12:15 pm
Mayuri, your new layout looks awesome!..very nicely done..and this khabees is a lovely choice for K!
mayurisjikoni
April 27, 2018 at 5:23 pm
Thank you Srivalli. I was a bit scared that the migration would hamper my commitment to Mega BM. Besides losing a few comments on the last few posts, all it good.
Kalyani
May 2, 2018 at 11:03 am
this looks like a rich and decadent dessert as well. YEs, my grandma used to serve us upma n sheera as breakfast on festival days and the combo tasted yummy. this looks so much atta ke halwa.
mayurisjikoni
May 2, 2018 at 11:13 am
It does Kalyani but the flavors are more Middle Eastern. For a change I enjoyed this for breakfast. They also serve it as dessert.
Priya Srinivasan
May 5, 2018 at 9:27 pm
Looks very colorful mayuri, the aroma of rose water must be scintillating and the nuts must add great texture to the khabees!!! I wouldn’t mind a sweet breakfas, for a change!
mayurisjikoni
May 5, 2018 at 11:36 pm
Thanks Priya, it was a good sweet treat.
Padmajha PJ
May 8, 2018 at 7:42 pm
Sounds like a delicious dish Mayuri esp with the rose flavor. Btw,The blog layout looks good Mayuri.
mayurisjikoni
May 9, 2018 at 9:59 pm
Thank you so much Padmajha. The rose flavor is what made it so different from the atta halwa we make and of course it was more in the liquid form.
Sandhya Ramakrishnan
May 12, 2018 at 1:56 am
Halwa for breakfast, why not! What a great looking bowl of Khabees this is and very interesting to see this recipe. Love the rose water and nuts in the recipe.
mayurisjikoni
May 13, 2018 at 7:02 pm
Thanks Sandhya.
Simply Tadka
June 19, 2018 at 10:11 pm
Looks so delicious and tasty.
Famidha
March 18, 2019 at 1:55 pm
First time here… my blog insights showed traffic from this page today and I am like WOW! Thank you so much for trying the recipe… I have been wanting to make it again the more traditional way… Hopefully should update or add to what I already have. When I had this first, I never knew of atta halwa …. dessert for breakfast – anytime!