Dabayza

Dabayza (Saudi Date and Flour Pudding)

Dabayza is a beloved Saudi dessert made from simple pantry staples — flour, dates, butter and ghee — gently cooked into a rich, fudgy pudding. It is traditionally served warm in small bowls, often drizzled with extra ghee or topped with dates and crushed nuts.

Prep

10 min

Cook

30 min

Total

40 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •250 g (1¾ cups) all-purpose flour, white/plain flour
• •200 g (7 oz) pitted dates, soft Medjool or Sukkari dates, chopped
• •150 g (⅔ cup) unsalted butter, plus extra for greasing
• •100 g (⅓ cup + 2 tbsp) ghee (samna), clarified butter; traditional samna preferred
• •150 g (¾ cup) granulated sugar, reduce to 100 g if dates are very sweet
• •500 ml (2 cups) whole milk, or as needed for a thick, spoonable consistency
• •5 ml (1 tsp) ground cardamom, optional but traditional
• •1 g (¼ tsp) salt
• •30 g (¼ cup) pistachios or almonds, toasted and chopped, for garnish

Steps

1. 1 In a heavy-bottomed saucepan over medium heat, melt the butter and ghee together. Add the flour and stir constantly with a wooden spoon for 8–10 minutes until the mixture turns a deep golden brown and smells nutty. Do not let it burn; lower the heat if it darkens too quickly.
2. 2 Add the chopped dates and stir for 1–2 minutes until they soften and begin to break down into the flour mixture.
3. 3 Slowly pour in the milk while whisking continuously to prevent lumps. Add the sugar, salt and cardamom (if using).
4. 4 Reduce the heat to low and cook, stirring constantly, for 10–15 minutes until the mixture thickens into a dense, fudgy pudding that pulls away from the sides of the pan and holds a trail when you drag the spoon through it. If it becomes too thick, add a splash more milk; if too thin, cook a few minutes longer.
5. 5 Taste and adjust sweetness. Spoon the hot dabayza into small heatproof bowls and smooth the tops.
6. 6 Drizzle each portion with a little extra melted ghee and sprinkle with the toasted nuts. Serve warm.
7. 7 Storage note: Refrigerate in a sealed container for up to 4 days. Reheat gently with a splash of milk to loosen, as it firms up when cold.