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Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.
Whether you prefer flaky baklava, tender cakes, sweet cheese-filled pastries, or luscious bread pudding, any of these 21 tantalizing Arabic dessert recipes will make a festive addition to the table.
Ma'amoul (Arabic: معمول maʿmūl [mæʕˈmuːl]) is a filled butter cookie made with semolina flour. It is popular throughout the Arab world . The filling can be made with dried fruits like figs, dates , or nuts such as pistachios or walnuts , and occasionally almonds .
It is covered with powdered sugar and can be stuffed with ʿagameyya (عجمية [ʕæɡæˈmej.jæ], a mixture of honey, nuts, and ghee), lokum, walnuts, pistachios, or dates, or simply served plain. [2] Date-filled kahk are believed to be the origin of maamoul, a similar Eid biscuit eaten in the Levant. [3]
The traditional stuffing of Qatayef, as evident in a number of Medieval Arabic cookbooks, is crushed almond and sugar. In these recipes, once the pancake was stuffed, it would sometimes be fried in walnut oil or baked in the oven. [8] Qatayef was traditionally prepared by street vendors as well as households in Egypt and the Levant.
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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] According to oral tradition in Diyarbakır, the first kadayif vendor in the city was an Armenian shop owner named Agop.
In Iran, faloodeh is sold in ice cream stores and coffee shops in flavors such as pistachio, saffron, rosewater and honey, and can be served alongside bastani sonnati, a traditional Persian ice cream. Faloodeh Shirazi (Persian: فالوده شیرازی, romanized: fālūde Shirāzi), the version from the city of Shiraz, is particularly well-known.