Khabeesa (Omani Breakfast Item)

"I found this on the Desitwist website, and I wanted it to complete my A to Z collection of recipes (my Around the World Cookbook). Also known as Farina, Sameed, Cream of Wheat. Serving size is a guess. I definitely recommend a nonstick saucepan. This worked fine with fat free milk and "quick" farina. If you are not used to cardamon, you might want to reduce the amount."
photo by loof751 photo by loof751
photo by loof751
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:




  • Combine all of the ingredients in a sauce pan. Bring to a boil. Reduce heat to the lowest level and simmer for 10 minutes, stirring occasionally.
  • Serve warm in individual bowls or on small desert plates. Drizzle with butter, if desired.

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  1. Made this for January Tag Game - 2011 and really enjoyed it. DH, not so much. He said "there's a funny taste" I personaly loved it but my suggestion is if you arn't used to the rose water, go easy on it. I did make it with cream of rice as that's what I had on hand and then followed the recipe. Served with a sprinkling of sugar, pat of butter and DH added milk to his. I'll be making this again, but only when it's me.
  2. Enjoyed this for a nice hot breakfast! I scaled it back to 2 servings and reduced the cardamom just a bit. Cooking the farina in milk gave it a rich taste and I enjoyed the spicy/sweet flavor of the cardamom. Thank for sharing your recipe!
  3. Delicious, quick and easy to make! I used the optional rosewater and would strongly suggest not omitting it. The rosewater is like the icing on the cake. The mixture was brought *almost* to the boil and the rosewater was stirred in right before serving. Garnished with sesame seeds and slivers of dried dates. Thanks! Reviewed for NA*ME Explores Oman.
  4. This was delicious! We made it as a desert to go with our curried fish. I think next time I'd add more sugar and do only 2 tsp cardamom. Just personal preference.


I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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