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Khabees Abu Dhabi

Khabees

In its own language: الخبيص

A sweet breakfast dish of flour, oil, cardamom and saffron from the Gulf region

Photo: Fabiorahamim, CC BY-SA 4.0, via Wikimedia Commons

Khabees is a sweet dish enjoyed in the Gulf countries, especially for breakfast and on Eid. It is made by cooking flour with oil, cardamom, and saffron, resulting in a warm, fragrant treat. Khabees is a traditional part of celebrations in Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, and the United Arab Emirates.

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  • Khabees is a sweet breakfast dish from the Arabian Peninsula.
  • It is made with flour, oil, cardamom, and saffron.
  • Khabees is especially popular during Eid celebrations.
  • The dish is served hot and has a fragrant aroma.
  • It is traditional in Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, and the UAE.

What is Khabees?

Khabees is a sweet dish from the Arabian Peninsula, made by cooking flour in oil and flavoring it with cardamom and saffron. The result is a warm, soft mixture with a golden color and a fragrant aroma from the spices. It is typically served hot and is enjoyed for its comforting texture and subtle sweetness.

Where does Khabees come from?

Khabees has deep roots in the culinary traditions of the Gulf region, with a presence in countries such as Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, and the United Arab Emirates. The name comes from an Arabic word meaning 'to mix,' reflecting the way the ingredients are combined. Its history stretches back at least a thousand years, showing its long-standing role in local food culture.

How is Khabees made?

To prepare khabees, flour is cooked in oil until it takes on a rich color and aroma. Cardamom and saffron are added to give the dish its signature fragrance and taste. The mixture is stirred until it becomes smooth and cohesive, then served hot. The process is simple but relies on careful mixing and the right balance of spices.

How and when is Khabees eaten?

Khabees is most often eaten at breakfast, especially during the festive days of Eid. Families gather to share it as part of the morning meal, marking special occasions with this traditional sweet. It is served hot, sometimes alongside other breakfast dishes, and is valued for its warming qualities and gentle flavors.

Kinds of Khabees

While the basic ingredients remain the same, some families may adjust the amount of cardamom or saffron to suit their taste. The dish is known across several Gulf countries, and each place may have slight differences in preparation or serving style, but the core elements of flour, oil, and spices are consistent.

What Khabees means

Khabees is closely tied to celebration and hospitality in the Gulf. Its presence at Eid breakfasts highlights its importance in marking festive occasions. The dish reflects the region’s culinary heritage and is a symbol of togetherness, often prepared and enjoyed in family settings during special times.

Questions people ask about Khabees

What is khabees made of?

Khabees is prepared using flour, oil, cardamom, and saffron. These ingredients are cooked together to create a warm, sweet dish.

Where does khabees come from?

Khabees is a traditional sweet from the Arabian Peninsula, especially found in Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, and the United Arab Emirates.

When is khabees usually eaten?

Khabees is most often served for breakfast, particularly during the festival of Eid, when families gather to celebrate.

Is khabees served hot or cold?

Khabees is typically served hot, which brings out the aroma of the cardamom and saffron.

Is khabees suitable for a vegan diet?

Yes, khabees is made from flour, oil, and spices, with no animal products, making it vegan.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Khabees", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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