Ingredients
- ½ cup rolled oats
- 1 cup fresh milk
- ½ cup Greek yoghurt
- 1 tablespoon honey
- 1 tablespoon raisins or chopped dates
- 1 tablespoon sliced almonds
- A pinch of cinnamon
How it's made!
- In a small saucepan, heat the milk over medium heat.
- Add the rolled oats and cook, stirring occasionally, until soft and creamy, about 5 to 7 minutes.
- Remove from heat and let it cool slightly.
- Stir in the Greek yoghurt, honey, and cinnamon.
- Top with raisins or chopped dates and sliced almonds before serving.
- Tips
- For extra texture, lightly toast the almonds before adding them.
- Adjust the sweetness by increasing or reducing the honey as preferred.
More Fresh Recipes
Arabic Pasta with Yogurt Sauce
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Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.