The arabian sweets are the desserts to die for . And we , are not the only one who said this .
Kahk, a thick circular pastry, is often soaked with powdered sugar. While, Ghorayeba is most commonly known as butter biscuits that melt in your mouth as soon as you eat them. Some of those delicious cookies are filled with cream, custard or sweetened date pudding. Maamool is usually filled with date pudding.
Qatayef is sweet a dumpling often filled with Akkawi cheese, or any unsalted cheese. It can also be filled with nuts. It is commonly fried, yet, some cultures bake it. Qatayef are drizzled with honey, sweet sugar syrup or powdered sugar.
A sweet cake made of semolina, same wheat used in pasta and couscous, soaked in simple sweet syrup; sometimes the syrup is flavoured with coconut or rose water. Basbousa can be eaten with nuts, heavy cream or plain.
Rice pudding, roz bel laban in Arabic, can be found in many cuisines. It is said that rice pudding originated in the Middle East in medical texts rather than cook books. It has long been associated with good nutrition and good digestion. It was often recommended to people of all ages for stomach illness.
In its original form feteer is baked in an earth oven (pizza oven) and is baked in huge quantities. The plain feteer pastry can be eaten with honey, cheese, jam, sugar, molasses and many other options. However, variations of this pastry have included different ingredient and toppings. Today, feteer can be eaten with all kinds of meat and all kinds of dessert additions such as custard.
Those Middle Eastern cookies are eaten in Ramadan, Easter and Eids. They are so popular that an Egyptian poet called Fouad Haddad wrote about kahk: “Oh kahk, master of generosity … we will never stop making you.”
With Ramadan gracing us with its presence, one cannot deny the very culinary experiences that remind us of a part of this holy month. Ramadan, a month of worship and giving, is also a month full of flavour and wondrous gastronomic experiences. From sweet honey syrups and pistachio flavoured ice creams, to crust-less pumpkin pies, Ramadan truly knows how to excite our taste buds. Here’s a sample of Ramadan’s most delectable sweets.
Sweet, rich, crunchy and creamy, Kunafeh or Knafeh can be found in regions that used to be occupied by the Ottoman Empire. This sweet pastry is the Middle Eastern version of the cheese cake.
Halawat el Jibn, meaning the sweetness of cheese, is a very popular Lebanese dish. This dish is made of a thin layer of phyllo pastry rolled with cheese and a custard like heavy cream.
Turkish delights are a Middle Eastern favourite and come in all colours. They are especially sweet and covered in silky powdered sugar. They are often flavoured with rose water, orange blossom, lemon or mastic.
We love desserts! And if it is Arabic sweets, we love them even more. I just cant get enough of Arabic sweets, so i am always in search for recipes.
Literally the bread of the royal palace, Aish El-Saraya is a delectable dessert eaten in special occasions. The origin of this dish is unknown, yet some have attributed this dish to the Lebanese cuisine.