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Traditional Arabic Sweets and Desserts. Arabic cuisine has offers so many decadent, delightfully scrumptious desserts made with ingredients like flaky phyllo dough, pistachios, dates, honey, rose ...
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The same ingredient is though called “kunafa” in Arabic, which refers to another dessert similar to kadayıf but stuffed with cheese. [3] The name first appeared in an Ottoman translation of the Arabic cookbook Kitab al-Tabikh translated by Muhammed bin Mahmud Şirvani, a 15th century Ottoman physician. [ 3 ]
Knafeh [1] (Arabic: كنافة) is a traditional Arab dessert made with spun pastry dough [2] [3] layered with cheese and soaked in a sweet, sugar-based syrup called attar. [4] Knafeh is a popular throughout the Arab world, especially in the Levant, [5] and is often served on special occasions and holidays.
Bint al-sahn (Arabic: بنت الصحن, romanized: Bint as-Saḥn, lit. 'daughter of the plate'), [1] [2] also known as sabayah, is a Yemeni pastry made from a dough, which is prepared by mixing white flour, eggs, [3] yeast and clarified butter, known as samn (سمن).
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Most often, foods are either grilled, baked, fried, or sautéed in olive oil; butter and cream are usually reserved for desserts. Vegetables are often eaten raw or pickled, as well as cooked. Levantine cuisine is also famous for its wide range of cheeses, including shanklish, halloumi, and arisheh.
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