Prep 5 mins
Cook 12 mins
When I discovered how few recipes representing Oman were on the site, I went searching. The NA/ME Forum will be spending January 2013 exploring the country & here is my culinary contribution. **2 of 3 people LOVED this! It took awhile for it all to come to a boil & from there I simmered 5 minutes. It thickened upon standing. Enjoy!**
- 177.44 ml farina (khabeesa or "Cream of Wheat")
- 1182.95 ml whole milk
- 59.14 ml sugar
- 14.79 ml ground cardamom
- 29.58 ml butter
- 29.58 ml rose water (optional)
- 0.25 ml saffron thread
- Combine all of the ingredients in a sauce pan with a whisk. Bring to a boil.
- Reduce heat to the lowest level and simmer for 10 minutes, stirring occasionally.
- Serve warm topped with a bit of butter, if desired.
Cream of wheat made with milk has always been a great comfy way to start the day but the addition of saffron and cardamom adds a delightful new exotic twist. I did not use the rose water option and used 1% milk as I was using butter and have to watch the fat intake. Super yummy and will be enjoying again, thanks for the post.
What a delicious and comforting breakfast dish! I made 1/3 of the recipe and did not use the optional rose water. This came out sooooo creamy, just sweet enough and loved the cardamom flavor. Served topped with a little dab of butter as you suggested and enjoyed a great breakfast - thanks for sharing the recipe!
I made one serving for my breakfast this morning very muc enjoyed it. It was very pudding like to ma as I always make cream of wheat with water for myself. Loved the saffron and rose water (used half the amount ask for). It was smooth and creamy when I started but by the time I had finished it had set up quite thick. That took awhile though as I'm most often browsing online while having brekkie and I don't eat quickly. I will surely have this again :D. Made for North African/Middle East forum's NA/ME TAG.