A homemade Yemeni sweet of mashed dates and whole-wheat bread toasted in ghee, garnished with nuts
We make haneeni the way grandmothers make it in Yemen: whole-wheat bread toasted in ghee until its color deepens, then kneaded with mashed dates to become a warm, cohesive sweet.
Haneeni was a food for mornings and for hospitality, made from stale bread and dates so nothing was thrown away. We garnish it with nuts and serve it with coffee, a simple, creamy sweet carrying the memory of home.
Cut the whole-wheat bread into small squares, melt half the ghee in a pan over medium heat, and toast the bread while stirring until it turns golden and crisp.
Grind the pitted dates in a food processor until they form a smooth paste, and you can warm them slightly to soften them if they are dry.
Lower the heat and add the date paste, cardamom, and the remaining ghee to the toasted bread, then stir gently for two minutes until the mixture comes together.
Mash the mixture lightly with the back of the spoon until it holds together while keeping the bread's texture, so do not make it completely smooth.
Arrange it on a plate, garnish it with the crushed nuts, and serve it warm or at room temperature with coffee or tea.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Yemeni Date and Toasted Bread Sweet (Haneeni), and how to fix them:
Add a little warm ghee or a spoonful of warm water, since dry dates and stale bread need moisture to bind them together.
Balance the amounts by adding a little more toasted bread, since too many dates make it sticky.
Toast the bread well until it colors and crisps before adding the dates, since good toasting gives the flavor.
Keep it in an airtight container for up to four days, and reheat it for a few minutes over low heat or let it return to room temperature before serving.
Freeze it for up to a month in an airtight container, then thaw it in the refrigerator and warm it slightly so its texture returns.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| toasted whole-wheat bread | wheat bread or stale Yemeni kidam | same weight, 240 g | Stale bread is the original in haneeni, and wheat adds fiber |
| ghee | butter or coconut oil | same weight, 40 g | Ghee is closer to the traditional flavor, and butter is a little lighter |
| dates | Khalas, Sukkari, or Ajwa dates | same weight, 250 g | Any soft date works, and the sugar and color vary by type |
| nuts | toasted sesame or coconut | as desired | For garnish, and it can be omitted for those avoiding nuts |
| Ingredient | Half the amount | The amount (base) | Double |
|---|---|---|---|
| pitted dates | 125 g | 250 g | 500 g |
| whole-wheat bread | 120 g | 240 g | 480 g |
| ghee or butter | 20 g | 40 g | 80 g |
| nuts for garnish | 10 g | 20 g | 40 g |
Choose soft dates such as Khalas or Sukkari so the paste comes together easily, and if the dates are dry, soak them in warm water for a few minutes, then drain them before grinding.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
