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Emirati

Gurs

Gurs are Emirati date-sweetened griddle breads, gently spiced with cardamom and saffron and finished with warm ghee. They are soft and chewy inside with browned, slightly crisp edges.

Gurs — Emirati — ChefSnap
1 hr 10 minsPrep
15 minsCook
4Serves
MediumDifficulty
430 kcal per serving8g protein 66g carbs 15g fat
Watch it made — GursWatch it madeThe Food Ranger · 12:42

Ingredients

Method

  1. Crush the saffron into the rose water and set it aside to bloom.
  2. Place the pitted dates in a bowl with 1/2 cup of the warm water and mash them well until the water turns thick and sweet.
  3. Strain the date mixture through a coarse sieve, pressing to extract as much date pulp and liquid as possible.
  4. Stir the yeast into the warm date liquid and let it stand for 5 minutes until slightly foamy.
  5. In a mixing bowl, combine the whole wheat flour, cardamom, salt, and saffron rose water.
  6. Pour in the yeast-date mixture and add the remaining warm water a little at a time, mixing until you have a soft, sticky dough.
  7. Knead the dough in the bowl with wet or lightly greased hands for 3 to 4 minutes, then cover and let it rise in a warm place for about 45 minutes, until puffed.
  8. Heat a heavy tawa, saj, or cast-iron skillet over medium-low heat and lightly grease it with ghee.
  9. With greased hands, divide the dough into 4 small portions and flatten each into a thick round about 1 cm thick.
  10. Cook the gurs on the hot pan for 3 to 4 minutes on the first side until browned and set around the edges.
  11. Flip and cook for another 3 to 4 minutes, pressing gently so the center cooks through without burning.
  12. Brush the hot gurs with the remaining ghee and serve warm with a little date syrup.

Common questions

Can I substitute all-purpose flour for whole wheat flour in gurs?

Yes, but the texture will be softer and less nutty. Use the same amount, and expect to need slightly less water. Whole wheat gives the traditional flavor and a denser, more rustic bread.

How long should I let the dough rise, and how do I know it’s ready?

Let it rise about 45 minutes in a warm spot, until noticeably puffed and slightly airy. If your kitchen is cool, it may take closer to 60 minutes. Don’t wait for it to double completely.

What are the most common mistakes when cooking gurs?

The biggest mistakes are adding too much water, making the dough too wet to handle, and cooking over heat that’s too high. That burns the outside before the center cooks. Keep the dough sticky but workable and use medium-low heat.

How should I store leftover gurs, and can I reheat it?

Store cooled gurs in an airtight container at room temperature for 1 day, or refrigerate up to 3 days. Reheat on a dry skillet or briefly in a warm oven; brush lightly with ghee if it feels dry.

What is the best way to serve gurs?

Serve warm with a drizzle of date syrup and, if you like, a little extra ghee. It pairs well with tea or coffee and is best eaten fresh, when the outside is soft and lightly browned.