62 Dishes

Dessert, Sweet

Qatayef

Qatayef or katayef or qata'if (arabic: قطايف, [qɑ'tˤɑ:jɪf]), [qɑ'tˤɑ:jɪf]) is an arab dessert commonly served during the month of ramadan, a sort of sweet dumpling filled with cream or nuts. it can be described as a folded pancake, similar to a scottish crumpet.

Dessert, Sweet

Qurabiya

Qurabiya (also ghraybe, ghorayeba, ghoriba (arabic: غريبة), ghribia, ghraïba, or ghriyyaba and numerous other spellings and pronunciations) is a shortbread-type biscuit, usually made with ground almonds. versions are found in most countries of the arab world, with various different forms and recipes.in the maghreb and egypt, it is often served with libyan tea, arabic coffee or maghrebi mint tea. ghoriba has been around in the greater syria area, iraq and other arab countries since ancient times. they are similar to polvorones from andalusia.

Dessert, Sweet

Rfiss

Toasted semolina mixed with butter, honey, orange blossom water, spices and date paste

Dessert, Sweet

Riz au lait

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Dessert, Sweet

Sablés

Sablé is a french round shortbread cookie that originates in sablé-sur-sarthe in sarthe.

Dessert, Sweet

Seffa

Seffa (arabic: السفة) is a maghrebi term for a dish of sweetened semolina cuscus with butter, cinnamon, and almonds. the dish may incorporate meat, and also alternatively be made with vermicelli or rice. this dish is generally consumed at the end of a meal, before dessert. it is often served at traditional marriage ceremonies and family gatherings.seffa can also be served with chicken (السفة بالدجاج) or with raisins (السفة الحلوة بالزبيب).according to emily gottreich, the version of seffa involving a mixture of butter with chicken, or other meat, is a "distinctively moroccan dish" traditionally only found in muslim homes owing to the jewish dietary prohibition on the mixing of meat and dairy in a single meal.however, seffa in its simpler form, flavoured with just sugar and cinnamon, is prepared by moroccan jewish communities on the night of the mimouna. this dish is also known by the french: couscous sucré et sec (sweet and dry couscous).there are also sweetened cuscus dishes besides seffa, such as mesfouf.

Dessert, Sweet

Sellou

Sellou (moroccan arabic: سلّو səllu), also called slilou or sfouf, is a dessert consumed in morocco. it is made from a base of roasted flour mixed with butter, honey, almonds, sesame, and possibly other nuts and spices, it is one of the important dishes in morocco during the holy month of ramadan.

Dessert, Sweet

Sfenj

Sfenj (from the arabic word arabic: السفنج, romanized: safanj, meaning sponge) is a maghrebi doughnut: a light, spongy ring of dough fried in oil. sfenj is eaten plain, sprinkled with sugar, or soaked in honey. it is a well-known dish in the maghreb and is traditionally made and sold early in the morning for breakfast or in the late afternoon accompanied by tea—usually maghrebi mint tea—or coffee. the term sfenj is used in algeria and other parts of the maghreb. it is called bambalouni in tunisia, and sfinz in libya. in morocco, the term "sfenj" is used, also sometimes nicknamed in the literature "moroccan doughnuts". it is also called khfaf or ftayr in algeria, and is sometimes also dubbed as the "algerian doughnut".outside the maghreb, sfenj is often eaten by moroccan jews and other sephardim in israel and elsewhere for hanukkah. sfenj and other doughnuts are eaten for hanukkah because they are fried in oil, commemorating the hanukkah miracle wherein the oil that was supposed to light the lamp in the temple in jerusalem for only one day lasted for eight. though sfenj can be made at home, as it usually is in israel, moroccans almost always opt to purchase it from street vendors or bakeries, where they are commonly strung on palm fronds.

Dessert, Sweet

Soufflé

A soufflé is a baked egg-based dish originating in france in the early eighteenth century. combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. the word soufflé is the past participle of the french verb souffler which means "to blow", "to breathe", "to inflate" or "to puff".

Dessert, Sweet

Tamina

Toasted semolina confection with butter, honey, orange blossom water

Dessert, Sweet

Tarte au chocolat

Chocolate tart, also known as chocolate cream pie, is a dessert consisting of dark chocolate, cream and eggs, beaten together, poured into a crisp, sweetened pastry shell and baked until firm. it is considered a form of custard tart because it includes an egg-based filling. the dish is similar in composition to chocolate mousse, however, being baked gives the chocolate tart a firmer texture. due to the cost of the ingredients and difficulty of making the pastry, the dish was, until recently (2016), relatively rare except in upscale cafés. it has many variants, and is considered a gourmet dessert. an early 19th century book for "opulent families" featured a chocolate tart recipe that included cinnamon and lemon peel, taken from a 1770 book.in australia the chocolate tart came to national attention after being featured on the first series of masterchef australia in 2009. subsequently, billed as "australia's most famous dessert", a chocolate tart recipe became one of the deciding factors in determining the winner of the series final, although the recipe had been simplified from the original for the show. the dessert has also featured on british tv series the naked chef, in which jamie oliver cooked a chocolate tart for a romantic meal with his girlfriend (and future wife).

Dessert, Sweet

Tarte au citron

A lemon tart (french: tarte au citron) is a dessert dish, a variety of tart. it has a pastry shell with a lemon flavored filling. in the uk, lemon tart consists of a pastry case (often made in a fluted tart tin) containing a baked lemon custard (usually composed of eggs, sugar, lemon juice and cream). usually recipes include blind-baking before adding the custard. sometimes the tart is dusted with icing sugar prior to serving.alternatively, the lemon filling can be cooked in a saucepan and then added to the baked pastry case.a dessert very similar to the lemon tart is the lemon pie, usually served for dessert, made with a crust usually made of shortcrust pastry and lemon custard filling. the lemon pie is prepared with a bottom pie crust. this pie is different from the lemon meringue pie, which has meringue on top. no upper crust is used, as in a cherry pie.

Dessert, Sweet

Tarte au fromage

Cheese tart, made with farmer's cheese and crème fraiche in a pate brisée crust

Dessert, Sweet

Tarte au pommes

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. the pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. tartlet refers to a miniature tart; an example would be egg tarts. the categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.

Dessert, Sweet

Tarte aux fraises

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. the pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. tartlet refers to a miniature tart; an example would be egg tarts. the categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.

Dessert, Sweet

Tulumba

Tulumba or bamiyeh (persian: بامیه) is a deep-fried dessert found in turkey and the regional cuisines of the former ottoman empire. it is a fried batter soaked in syrup, similar to jalebis and churros. it is made from unleavened dough lump (about 3 cm long) given a small ovoid shape with ridges along it using a pastry bag or cookie press with a suitable end piece. it is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. it is eaten cold.

Dessert, Sweet

Zerde

Zerde is a traditional persian, iraqi, turkish, dessert. the original rice pudding, infused with a generous amount of saffron giving it a vibrant yellow hue and a delicate floral flavour. this is a festive dish popular at weddings, births, and during holy festivities such as the first sunday of the month of sha'aban celebrating the birth of the prophet zakariyya, and the first ten days of the sacred month of muharram. zer, which means gold and or yellow, comes from persian zard (زرد) which means yellow. in some regions of turkey, zerdeçal turmeric also added for a more intense colour. zerde is very popular and has made its way to western turkey with people immigrating to west at eastern thrace, which provides almost the half of country's rice production, zerde is a favored dessert. flavoring ingredients of zerde vary slightly from region to region in turkey depending on the local fruits.zerde differs from rice pudding insofar as it is prepared with water instead of milk.one serving of zerde has approximately 215 calories.