Best 2 Omani Khabeesa Farina Or Cream Of Wheat Recipes
Immerse yourself in the vibrant tapestry of flavors and textures as we embark on a culinary journey to explore the best recipe for Omani Khabeesa, a traditional dish crafted from farina or cream of wheat. Originating from the Sultanate of Oman, this versatile dish holds a special place in the hearts of locals and food enthusiasts alike. With its creamy, delectable texture and rich, aromatic spices, Omani Khabeesa offers a harmonious blend of flavors that will tantalize your taste buds and leave you craving more. Join us as we delve into the secrets of preparing this exquisite dish, discovering the perfect balance of ingredients and techniques that will elevate your culinary repertoire.
Let's cook with our recipes!
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.
Provided by windhorse23
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
OMANI KHABEESA -- FARINA OR 'CREAM OF WHEAT'
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!**
Provided by Elmotoo
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Tips:
- Use fine or medium-grain Cream of Wheat for a smoother texture.
- Gradually whisk the Cream of Wheat into the boiling water to prevent lumps.
- Season the Khabeesa with salt, pepper, and nutmeg to taste.
- For a richer flavor, use whole milk or half-and-half instead of water.
- Add a pat of butter or a drizzle of olive oil to the Khabeesa for a creamy finish.
- Serve Khabeesa hot or cold, topped with your favorite toppings.
Conclusion:
Khabeesa is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of fiber and protein, and it can be easily customized to your liking. With its simple ingredients and easy-to-follow instructions, Khabeesa is a great recipe for beginner cooks and experienced foodies alike. So next time you're looking for a quick and easy meal, give Khabeesa a try!
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