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Nathan ben Abraham, the 11th-century Mishnah exegete, explains the method of making a type of ash cake (ma'asei re'afīm) in Palestine. They would bake the cake by heating to fire temperature broken potsherds and spreading the dough over them. [13] Maimonides says that the dough, in this case, was spread over hot tiles and a lid-covering placed ...
Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.
Ka'ak (Arabic: كعك; also transliterated kaak) or kahqa is the common Arabic word for cake or biscuit, in its various senses, and can refer to several different types of baked goods [5] produced throughout the Arab world and the Near East. The bread, in Middle Eastern countries, is similar to a dry and hardened biscuit and mostly ring-shaped.
The ultimate origin of the word knafeh is debated. Some sources state that it comes from the Coptic Egyptian word "kenephiten", meaning a bread or cake. [12] [13] [10] [14] Another view is that it comes from a Semitic root with a meaning of "side" or "wing", and from the Arabic kanafa, "to flank or enclose".
Basbousa (بسبوسة)—a Middle-Eastern small, sweet cake of cooked semolina soaked in rose water syrup, topped with almonds or walnuts; Knafeh or layered sweetened cheese on spun pastry. Kanafeh (كنافة)—a dessert made with shredded filo and melted cheese soaked in a sugary syrup
Kaak in Jordan. Kaak or Kaak el-Eid (Egyptian Arabic: كحك or كحك العيد [ˈkæħk el ˈʕiːd]), is a small circular biscuit that originated in Egypt and is eaten across the Arab world to celebrate Eid al-Fitr. [1]
Ancient Egypt, Rome and the Middle East, Germany: Honey-sweetened cake made by Jews, especially for the Jewish holiday of Rosh Hashanah. Lemon cake: Unknown, but likely England [22] A cake with a lemon flavor. [23] [24] Linzer Torte: Austria: A thick layer of cinnamon and clove spiced shortcrust topped with red currant jam and a lattice design ...
Various sorts of cakes sweetened with honey have been known since ancient times, in Egypt, Rome, and the Middle East. Arabs brought these traditions to Sicily and Moorish Spain. In the 11th century, a type of strongly spiced thick cake made from breadcrumbs and honey, resembling panforte, became popular in Italy. Italian Jews brought some of ...