Hininy | Saudi Arabian Najdi Date, Ghee, and Whole-Wheat Bread Dessert

Mix the flour and salt. Gradually add the lukewarm water and knead for 3 minutes. The dough should be firm and not sticky. Divide it into four equal pieces.

On a floured surface, roll each piece into a thin round 20 cm in diameter. Cook in a heavy-bottomed, ungreased skillet over medium heat for 2 minutes per side, until brown spots appear and the bread dries out. If the bread stays soft, the crumbs will turn doughy.

While the flatbreads are still warm, tear them by hand and pulse them briefly in a food processor until the crumbs are about the size of bulgur.

Soak the saffron in 15 ml lukewarm water. Melt 80 g ghee in a large skillet over low heat. Add the dates and mash them with a wooden spoon, stirring for 6–8 minutes until they form a smooth, dark paste. Add the cardamom and the saffron with its soaking water.

Remove the skillet from the heat. Pour the bread crumbs over the dates and first mix with a spoon. Once the mixture is cool enough to handle, knead it by hand until evenly dark brown and cohesive enough to hold together when squeezed.

Press the mixture into a serving plate 22 cm wide, to a thickness of 2 cm. Score diamond shapes on top with a knife. Melt the remaining 20 g ghee and drizzle it over the top. Serve warm.