Maamoul

Maamoul is a date-filled Hygenic cookie deliciously prepared in middle eastern Arabic countries. Maamoul is ready to serve at the end of Ramadan (the holy festival of Muslims worldwide) to celebrate with friends & family. In addition, Christians in the middle eastern countries prepare Maamoul at the time of Easter celebrations. Thus, Maamoul is an authentic and healthy festival-time snack made in traditional ways.

The preparations take around a day to make this delicious middle eastern dessert. The ingredients used o prepare this Arabic sweet includes Pure Medool (Original Dates), All type purpose flour, Cornstarch, Pistachios, Rosewater, Cinnamon powder, Sugar, baking soda. Maamoul is of three types Date filled, Walnut Filled, and Pistachios Filled. Most of the sweet and dessert shops in the Middle easter countries have Maamoul on their Menu !!

Arabian Baklava

Arabian Baklava is the most popular dessert in middle eastern countries such as Iraq, Turkey, and Arabian. This delightful Arabic sweet is originated in the time of the ancient Ottoman Period.

The preparation of baklava starts by adding sugar, honey, and water mix well until it becomes a syrup. Then, add Cinnamon powder, Almonds, Nuts, Pistachio, Walnut, Powdered Sugar, and Butter for the stuffing inside the baklava.  Can store up this delicious Arabian baklava for ten days. Baklava is an Arabic veggie sweet with rich nutrients.

Rahat Lokum

Rahat Lokum is believed to the originated from a village in Turkey named Bahcekapi. This Turkish dish is more prevalent in Saudi Arabia, Algeria, Tunisia, Kuwait, and other Middle Eastern countries. Rahat Lokum is Kids friendly Arabic sweet. Rahat Lokum contains Sugar syrup, Corn starch, Pistachios, Dates, and Nuts.

Rahat Lokum Arabic sweet is prepared by adding sugar syrup with corn starch and squeed with lemon. The dough is mixed well with sugar syrup and rosewater, orange blossoms, food color essence, and leave it cool until it tightens.

Kunafeh

Kunafeh, Kunafa, Kunafesh, or Konafi is the most famous Arabic sweet in middle eastern countries such as Levant, Egypt, Turkey, Greece, and Palestinian. Kunafeh’s main ingredient is cheese.

Kunafeh sweet contains sugar syrup, Kunafah dough, Milk, Ghee or butter, rosewater, cheese, and pistachios. Kunafeh is prepared using butter applied in the frying pan and mixes it well with Kunafah dough until it gets soft. Then the cheese is added to the top of the kunafah dough and heat until it gets golden brown color. After few mins of cool down, add pistachios and sugar syrup to the top of the Kunafeh to make it Yummy Yummy !!!

Qatayef

Qatayef, Katayef or qata” if is the middle eastern Arabic sweet deliciously prepared in the month of holy Ramadan. Qatayef, the Arabic dessert origin, dates backs to 1258 CE. Consequently, it was mentioned in the ancient cooking book of Arabs.

Now let’s see how this delicious middle easter sweet is prepared. Qatayef contains All purpose flour, Semolina, Baking powder, Milk Powder, Milk, Yeast, Sugar, Dates, Walnuts, Hazelnuts, Pistachios, Rosewater, and Cinnamon powder are mixed well in a container with warm water and whisps until it without lump heads. After a few minutes, the sugar syrup is added to the top of the dish and heated until thick. That’s it !!

Nammoura

Nammoura, Basbousa, Hrisi, or Semolina cake is a tasty Arabic sweet prepared using semolina. Although Nammoura is a more common dessert in Egypt, it has various names in different countries in the middle east.

The Nammoura cake recipe includes semolina, fine semolina, butter, Almonds, baking soda, baking powder, yogurt, and sugar syrup made using lemon and rosewater. Semolina cake is baked with all the above ingredients. The final touch is given with honey poured on top of the baked semolina. Don’t forget to taste this semolina cake on your Arab trip !!!!

Bulbul

Bulbul Nest or bird’s nest is a must-try sweet in middle eastern countries. It is also called a Bird’s nest Baklava. Bulbul Arabic sweet is made with strings of Knafek dough. The Place of origin is Syria.

The Bulbul nest baklava is prepared using dry knafeh dough shortened by 6 inches short, then pasted with butter and rolled in two fingers to the shape of a bird’s nest. Then the rolled knafeh dough is baked for around an hour and added with Sugar syrup, Cashew, Pistachios. Bulbul nest or bird’s nest sweet is the smallest in the middle eastern countries and more popular among kids.

Balloria Baklava

Balloria Baklava is a sweet prepared with butter or ghee, kunafa dough, and pistachios, The preparation of this balloria baklava starts with adding butter to the kunafa dough. Conversely, pistachios are crushed with other nuts to make inside stuffing to prepare these delicious Arabic sweets.

The Kunafah dough is spread in the box with the coatings of butter, and crushed pistachios are bulged with kunafa dough and baked until it turs golden brown color. Then finally, in the top of the Balloria Baklava, added the sugar syrup.

Boukaj Baklawa

Boukaj Baklawa is a famous Lebanese dessert made with nuts, cardamom, sugar syrup, orange water, butter, walnuts, pistachios, and cinnamon powder. It is perfect for an evening snack item.

The preparation of this boukaj Baklawa is done in three different stages. Stage 1 is preparing the sugar syrup with lemon, and orange juice is stirred in a bowl until it gets thick. Stage 2, All-purpose dough is mixed well with butter and milk powder and kept for drying. Stage 3, For fillings, pistachios, nuts, almonds, cashew grinded with sugar syrup and bulged in the dough. Let the dough be baked for around 20 mins to taste this delicious Boukaj Baklawa.

Kol-W-Shkor

Kol-W-Shkor is the traditional sweet of Syria. It is made with Knafah dough, pistachios, sugar syrup,  available in most Arabic countries globally.

This flaky and famous middle eastern dessert is made with dough, butter and topped with pistachios and sugar syrup. It is also called Baklava Nuts, made with Pistachios. Its taste splendid, along with Tea. The ingredients used to prepare this sweet are Pistachio, Flour, Cornstarch, Sugar, Ghee, Vegetable Oil, and Soy Flour.

Basbousa

Basbousa, also called haresh, revani. Originated at the time of the Ottoman period and most popular in Egypt and Turkey. Basbousa Sweet cake is made up of semolina.

The preparation starts with adding semolina, yogurt, honey, sugar, ghee, baking powder, almonds, shredded coconut, and milk. Semolina is mixed with butter or ghee and blended until it comes without lumps, and then coconut powder, milk, vanilla essence is added too. On the other side, sugar syrup is made with the usual formula and spilled on top of the baked Basbousa.

Balah El sham

Balah El sham, also known as Turkish Tulumba, is the Ovid-shaped sweet traditionally famous in Iran. Balah El Sham originates from the ancient Ottoman empire period. Balah or Tulumba is enjoyed at the Iftar party at the Ramadan festival.

Balah, the arabic sweet, is prepared using dough, sugar syrup, semolina, starch, eggs. The ingredients are added and mixed well until it becomes thick paste. Then the dough is filled in the piping bag. The mixed dough is fried in a pan with oil and dipped in the sugar syrup for about 2 minutes.

Bagarkhani

Bagarkhani also known as bakar is a spiced arabic sweet spreaded flatbread. Bagarkhani is prepared at the time of muslim festivals in the middle eastern countries. Bagarkhani is also known as sweet heart cookies.

This fabulous arabic sweet is made with all purpose flour, semolina, saffron, ghee. The preparation starts with Puff Pastry dough is mix along with sugar and milk , then added with cardomom, almonds. The dough is falttened and poured with sugar by streching in a sheet of dough with other ingredients .One of the must eat arabic dessert to taste with your buds !!

Phenni

Phenni is a crispy layered Arabic sweet dish. Phenni is prepared using all-purpose dough, salt, ghee, and sugar syrup.

The preparation started with all-purpose dough added with ghee and a little salt and kept aside until it became softy. On the other side, ghee is added with flour and pasted in the soft flattened dough and ripped into nine pieces, and rolled. Then it is fried in the oil with medium heat until it comes golden brown color. Finally, the dough is dipped inside the sugar syrup for about 2 to 3 minutes before eating.