29 Dishes

Dessert, Sweet

Aish as-Saraya

Aish as-saraya (arabic: عيش السرايا, literally: "palace bread", "عيش" is the egyptian word for bread ) is an egyptian and levantine dessert, consisting of syrup-soaked breadcrumbs topped with clotted cream and pistachios. it contains neither eggs nor butter. it is popular in lebanon and the arab world.

Dessert, Sweet

Awameh

Fried dough soaked in syrup or honey

Dessert, Sweet

Baklava

Baklava (, or ; ottoman turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. it was one of the most popular sweet pastries of ottoman cuisine.the pre-ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of turkish, iranian and arab cuisines, and other countries of the levant and maghreb, along with the south caucasus, balkans, and central asia.

Dessert, Sweet

Basbousa

Basbousa (arabic: بسبوسة basbūsah) is a sweet, syrup-soaked semolina cake that originated in egypt, and is also common in other countries. the semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. it is also found in most areas of the former ottoman empire, and is featured in middle eastern cuisines, greek cuisine, azerbaijani cuisine, turkish cuisine, ethiopian cuisine, yemeni cuisine and others.

Dessert, Sweet

Blancmange

Blancmange (, from french: blanc-manger [blɑ̃mɑ̃ʒe]) is a sweet dessert popular throughout europe commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch, or irish moss (a source of carrageenan), and often flavoured with almonds. it is usually set in a mould and served cold. although traditionally white (hence the name, in english literally "white eating"), blancmanges are frequently given alternative colours. some similar desserts are french chef marie-antoine carême's bavarian cream, italian panna cotta, the middle eastern muhallebi, chinese annin tofu, hawai'ian haupia and puerto rican tembleque. the historical blancmange originated at some time during the middle ages and usually consisted of capon or chicken, milk or almond milk, rice, and sugar and was considered to be ideal for the sick. tavuk göğsü is a sweet contemporary turkish pudding made with shredded chicken, similar to the medieval european dish.

Dessert, Sweet

Booza

Booza (arabic: بُوظَة, romanized: būẓah, lit. 'ice cream') is an eastern mediterranean frozen dairy dessert made with mastic and sahlab (orchid flour), giving it its distinguished stretchy and chewy texture—much like dondurma. it is traditionally made through a process of pounding and stretching in a freezer drum, instead of the more usual churning method used in other ice creams.

Dessert, Sweet

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Dessert, Sweet

Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Dessert, Sweet

Halawet el jibn

Halawet el-jibn (arabic: حلاوة الجبن / ḥalāwat al-jibn) (cheese sweet) is a syrian dessert made of a semolina and cheese dough, filled with cream. its origin has been given as the city of homs in syria, though it is also claimed to be the city of hama, it is found in other regions in the middle east, and has been brought by syrian immigrants to other countries such as turkey and germany.

Dessert, Sweet

Halva

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

Dessert, Sweet

Jalebi

Jalebi (hindi: जलेबी,bengali: জিলাপি,odia: ଜିଲାପି, urdu: جلیبی‎, nepali: जेरी sinhala: පැණි වළලු), is a popular sweet snack in south and west asia, africa, and mauritius. it goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. the south asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. jalebi is eaten with curd or rabri (in north india) along with optional other flavors such as kewra (scented water). in some west asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. the north african dish of zalabia uses a different batter and a syrup of honey (arabic: ʻasal) and rose water.jalebi can be served warm or cold. they have a somewhat chewy texture with a crystallized sugary exterior coating. citric acid, lime juice and rose water is sometimes added to the syrup. similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh. to keep it crisp and to prevent it from getting soggy, commercially made jalebi has rangkat (which is sodium dithionite and also called hydro) added to the jalebi batter recipe

Dessert, Sweet

Kanafeh

Knafeh (arabic: كنافة) is a traditional middle eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. it is popular in the middle east. variants are also found in turkey, greece, and the balkans.in arabic, the name may refer to the string pastry itself, or to the entire dessert dish. in turkish, the string pastry is known as tel kadayıf, and the cheese-based dessert that uses it as künefe. in the balkans, the shredded dough is similarly known as kadaif/cataif, and in greece as kataifi, and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups. one of the most well-known preparations of the dessert is "knafeh nabulsiyeh", which originated in the city of nablus, and is the most representative palestinian dessert. knafeh nabulsiyeh uses a white-brine cheese called nabulsi. it is prepared in a large round shallow dish, the pastry is colored with orange food coloring, and sometimes topped with crushed pistachio nuts.

Dessert, Sweet

Krembo

Krembo, creambo (hebrew: קרמבו, a contraction meaning literally "cream-in-it") is the name of a chocolate-coated marshmallow treat that is popular in israel. "krembo whipped snack" consists of a round biscuit base (17% of total weight), topped with fluffy marshmallow creme-like foam (53%), coated in a thin layer of cemacao (dairy-free, sweet baking chocolate, about 30% of total) and wrapped in colourful, thin aluminum foil.

Dessert, Sweet

Kugel

Kugel (yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from lokshen or jewish egg noodles (לאָקשן קוגל lokshen kugel) or potato. it is a traditional ashkenazi jewish dish, often served on shabbat and jewish holidays.

Dessert, Sweet

Lekach

Lekach is a honey-sweetened cake made by jews, especially for the jewish holiday of rosh hashanah. known in hebrew as ʿougat dvash (literally, honey cake) the word lekach is yiddish. lekach is one of the symbolically significant foods traditionally eaten by ashkenazi jews at rosh hashanah in hopes of ensuring a sweet new year.

Dessert, Sweet

Ma'amoul

Ma'amoul (arabic: معمول [mɑʕmuːl], also spelled m'aamoul, m'amul, m'aamul) is a filled butter cookie made with semolina flour. the filling can be made with dried fruits like figs or dates or nuts such as pistachios or walnuts and occasionally almonds.ma'amoul are usually made during the easter holiday, purim, and a few days before eid (then stored to be served with arabic coffee and chocolate to guests who come during the holiday). it is popular throughout the arab world, especially in the arabian peninsula.they may be in the shape of balls, domed or flattened cookies. they can either be decorated by hand or be made in special wooden moulds called tabe.

Dessert, Sweet

Malban

Turkish delight or lokum (ottoman turkish: لوقوم) is a family of confections based on a gel of starch and sugar. premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon. the confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar to prevent clinging. other common flavors include cinnamon and mint. in the production process, soapwort may be used as an emulsifying additive. the origin of turkish delight is not precisely known, but the confection is known to have been produced in turkey and iran (persia) as early as the late 18th century.

Dessert, Sweet

Meghli

Meghli, moghli, meghleh, (arabic: مغلي), or karawiyah, is a levantine dessert based on a floured rice pudding and spiced with anise, caraway, and cinnamon. the dish is often garnished with dried coconut flakes and various nuts including almonds, walnuts, pine nuts, and pistachios. meghli is commonly served to celebrate the birth of a child.

Dessert, Sweet

Muhallebi

Muhallebi is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the middle east. while the dessert is called muhallebi in greece, turkey and iraq, the egyptian variant is called mahalabia, the levantine variant is called mahalayeh.

Dessert, Sweet

Mushabak

Zalabiyeh (arabic: زلابية) is a fritter or doughnut found in several cuisines across the middle east and west asia. the fritter version is made from a semi-thin batter of wheat flour which is poured into hot oil and deep-fried. the earliest known recipe for the dish comes from a 10th-century arabic cookbook and was originally made by pouring the batter through a coconut shell. zalabiyeh is also the arabic language term used by mizrahi jews for a deep-fried yeast dough, often topped with either honey or syrup, and known as burmuelos in ladino.

Dessert, Sweet

Om ali

Om ali, omali, umm ali, or oumm ali (egyptian arabic: أم على), meaning "mother of ali", is a traditional egyptian dessert, and is a national dessert of egypt. there are numerous variations with different composition. the dish, which is traced back to the early years of egypt's mamluk era, is named after the wife of the sultan of egypt who asked her cooks to come up with the most delicious dessert that they could create. the chosen recipe was distributed throughout the country, and became a national dish of egypt.

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

Sufganiyot

Sufganiyah (hebrew: סופגנייה or סופגניה [ˌsufɡaniˈja]; plural: sufganiyot, hebrew: סופגניות [ˌsufɡaniˈjot]) is a round jelly doughnut eaten in israel and around the world on the jewish festival of hanukkah. the doughnut is deep-fried in oil, filled with jam or custard, and then topped with powdered sugar. the doughnut recipe originated in europe in the 16th century and by the 19th century was known as a berliner in germany. polish jews, who called it a ponchik, fried the doughnut in schmaltz rather than lard due to kashrut laws. the ponchik was brought to palestine by polish jewish immigrants, where it was renamed the sufganiyah based on the talmud's description of a "spongy dough".

Dessert, Sweet

Tamrieh

Thin pastry dough wrapped around semolina pudding, then fried and coated with powdered sugar

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

Warbat

Warbat (arabic: وربات), an arabic sweet pastry similar to baklava, consisting of layers of thin phyllo dough filled with custard, though it is sometimes also filled with pistachios, walnuts, almonds, or sweet cheese. the dessert is topped with a sweet syrup made from sugar, water, and a hint of lemon brought to a boil and then left to cool and thicken. when served with cream it is called warbat bi-qishteh or warbat be gishta. the treat is particularly associated with the religious holiday ramadan. it's also popular in lebanon, where it's also known by the name of shaabiyat.

Dessert, Sweet

Znoud el sit

Deep-fried cream filled phyllo pastries

Dessert, Sweet

Charoset

Charoset, haroset, or charoises (hebrew: חֲרֽוֹסֶת‎ [ḥărōset]) is a sweet, dark-colored paste made of fruits and nuts eaten at the passover seder. according to the talmud its color and texture are meant to recall mortar (or mud used to make adobe bricks) which the israelites used when they were enslaved in ancient egypt as mentioned in tractate pesahim (page 116a) of the talmud, which says " the word charoset comes from the hebrew word cheres (חרס, "clay"). charoset is one of the symbolic foods on the passover seder plate. after reciting the blessings, and eating first maror dipped in charoset and then a matzah "hillel sandwich" (with two matzot) combining charoset and maror, people often eat the remainder spread on matzah.