How to cook porridge Dates porridge with walnuts
the components
A cup of brown flour. A teaspoon of soft cardamom. Half a cup of butter. Half a cup of corn oil. A tablespoon of soft cardamom. A tablespoon of cinnamon. A tablespoon of ground fenugreek. A teaspoon of black pepper. Five hundred grams of dates salvation. Three cups of water. Half a cup of ghee. Correct cup of nuts. A teaspoon of saffron. Two tablespoons of rose water.
How to prepare
Remove the date seeds, and put the dates in a blender, with about two cups of water, to get a liquid paste. Put the saffron in the rose water, and leave it aside. Put the flour and cardamom in a saucepan, and stir over medium heat for a few minutes, until the aroma of the flour escalates, and it roasts a little, and if the flour is lumpy, it is sifted to become smooth. Put the butter and oil in a saucepan and heat until it melts. Add the cardamom, cinnamon, fenugreek, and pepper, and leave it for a few seconds until it absorbs the fat. Gradually add the flour to the butter while continuing to stir gently, adding a little hot water gradually to get a thick bechamel-like mixture. Add the date mixture, and continue to stir, until the ingredients are homogeneous with each other, and continue to add water - as needed -. Leave the mixture until it boils quietly while continuing to stir for a few minutes until the ingredients are homogeneous. Add rose water, and saffron, and start the mixture until it holds together like heavy béchamel. Distribute the porridge in suitable dishes, pour ghee, then decorate it with nuts.
Carrot porridge
the components
A cup of white flour. A cup of sifted brown flour. Five cups of water - as needed -. Three medium carrots. A cup and a half of sugar - as desired -. One tablespoon of ground cardamom. A quarter cup of obesity or butter. Saffron soaked in rose water. Crushed walnuts or any nuts to decorate.
How to prepare
Roast the flour on the fire until it turns blonde. Sift the flour, and set it aside. Boil the carrots after cutting, leave them until they are tender, and leave them until they cool down a bit. Put the toasted flour in a bowl, add water to it gradually until homogeneous, and leave it aside. Mash the carrots with a bit of carrot boiling water. Put the remaining boiling water in a saucepan, with two cups of water, sugar, and mashed carrots, and stir the ingredients well. Add the flour, and stir the mixture until it homogenizes. Add obesity, or butter, and stir the mixture constantly over low heat. Add cardamom and saffron soaked in rose water. Distribute the porridge on plates, decorate it with nuts, and then serve it.
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