20 Dishes

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

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

Daheen

Caramel-like dessert made with date syrup and topped with coconut, a popular dessert in iraq. it is famous in the city of najaf as this city is considered as its origin.

Dessert, Sweet

Dates

Fruit from the date palm. a common snack, dessert.

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

Hininy

Hininy is a traditional food in saudi arabia, especially in najd. it is a mixture of date paste, wheat flour, milk, ghee, sugar and cardamom, and is common during ramadan

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.

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

Kleicha

Cookies, commonly filled with dates, sugar and walnuts

Dessert, Sweet

Lokma

Lokma are pastries made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. the dish was described as early as the 13th century by al-baghdadi as luqmat al-qādi (لقمة القاضي), "judge's morsels.

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

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

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.

Dessert, Sweet

Znoud el sit

Deep-fried cream filled phyllo pastries