Emirati

Madhrooba

“Emirati Ramadan and winter porridge — coarse cracked wheat slow-cooked with chicken (or lamb), potatoes, tomatoes, baharat, and turmeric into a hearty, chunky-creamy stew. Topped with melted ghee. Less smooth than harees, with visible vegetable chunks. The everyday Emirati family winter comfort.”

Easy3 hours

Where it comes from

Madhrooba (literally 'pounded' or 'mashed' in Arabic) is the Emirati version of the wheat-based slow-cooked porridges found across the Arabian Peninsula. The Emirati version differs from harees by including potatoes, tomatoes, and other vegetables for a chunky-creamy texture (vs harees's smooth-creamy). The dish is the daily Ramadan iftar dish in many Emirati homes and the winter comfort food. It's also served at Eid celebrations. The dish has Persian-Iranian roots (the technique came with Persian Gulf traders) and is part of the broader Gulf wheat-and-meat porridge tradition.

On the plate

Spoon up madhrooba — chunky golden-tinted porridge with visible cubes of potato, soft carrot pieces, zucchini chunks, fall-apart chicken, all coated in a creamy wheat base. Bite: the wheat porridge is creamy but with visible grain texture (less smooth than harees), the chicken is tender, the vegetables retain just enough texture, the spices' warm complexity (baharat, turmeric, cumin) suffuses everything. The loomi adds the fermented-citrus depth that defines Emirati cooking; the cilantro and parsley add fresh herbal top notes. With Emirati gahwa and dates, this is the everyday family comfort that has fed Emiratis through generations.

How it works

Adding the vegetables later (vs at the start) preserves their texture and color. The wheat acts as both the starch and the binder. Light mashing creates the desired chunky-creamy texture without overworking. Loomi provides the signature fermented-citrus depth. Ghee finish provides richness.

Variations

Madhrooba with lamb (heartier). Madhrooba al-laham (with whole pieces of cooked lamb). Vegetarian madhrooba. Modern Dubai restaurant versions with sous-vide chicken.

On the Palate

How it's made

14 steps · Show ↓

30 min active · 150 min waiting

1
480 min
Soak 400 g coarse cracked wheat (jareesh) overnight in cold water; drain.
2
4 min
Cube 800 g bone-in chicken thighs (or lamb).
3
9 min
In a large pot, heat 3 tbsp ghee. Add 2 chopped onions + 6 minced garlic + 1 tbsp grated ginger; cook 8 min.
4
7 min
Add the chicken; brown 6 min.
5
3 min
Add 1 tbsp baharat + 1 tbsp ground turmeric + 1 tbsp ground cumin + 1 tsp ground coriander + 1 tsp salt + 1 tsp black pepper; cook 2 min.
6
6 min
Add 4 chopped tomatoes + 2 tbsp tomato paste + 2 dried whole limes (loomi, punctured); cook 5 min.
7
4 min
Add the soaked wheat + 2.5 L chicken stock. Bring to a boil.
8
95 min
Reduce to low; cover. Simmer 90 min, stirring every 20 min.
9
5 min
Add 600 g potatoes (cubed) + 200 g chopped carrots + 200 g chopped zucchini.
10
38 min
Continue simmering 30-40 min until the wheat is creamy, the vegetables are tender, and the chicken is fall-apart.
11
3 min
Use a wooden spoon to lightly mash some of the wheat-vegetable mixture (don't fully smooth — leave some chunks).
12
2 min
Stir in 2 tbsp ghee + 1/4 cup chopped cilantro + 2 tbsp chopped parsley.
13
1 min
Taste; adjust salt.
14
4 min
Serve in deep bowls: madhrooba topped with melted ghee, crispy fried onions, and fresh herbs.