In Ancient Egypt, Egyptians served feteer as an offering to the gods. Feteer Sweet feteer topped with powdered sugar.įeteer or Feteer Meshaltet is originally known as feteer maltout. Qatayef are drizzled with honey, sweet sugar syrup or powdered sugar. It is commonly fried, yet, some cultures bake it. Qatayef is sweet a dumpling often filled with Akkawi cheese, or any unsalted cheese. It is said that Qatayef is of Fatimid origin. Qatayef is an Arab dessert commonly eaten during Ramadan. Recently, variations of this dish include eaten rice pudding with ice cream. It is sweetened with the addition of sugar and can be topped with nuts and garnished with cinnamon. This appetizing easy to make dish is made of a mixture of rice and milk. It was often recommended to people of all ages for stomach illness. It has long been associated with good nutrition and good digestion. It is said that rice pudding originated in the Middle East in medical texts rather than cook books. Rice pudding, roz bel laban in Arabic, can be found in many cuisines. Rice pudding Delicious rice pudding garnished with cinnamon. Balah El Sham means dates of the Levant area and Luqumat El Qadi, literally the food of the Judges, is sometimes called Loukoumades. It is said that Zainab fingers date back to 100 years when a woman called Zainab made this beautiful dish. Those three pastries are made of deeply fried dough and are eaten with honey, powdered sugar or sweet syrup. Zainab Fingers, Balah El Sham, Luqmat El Qadi Loukoumades drizzled with honey. Sometimes, Aish El-Saraya is garnished with nuts. It is sweetened bread and often drizzled with very sweet syrup and covered with cream on top. The origin of this dish is unknown, yet some have attributed this dish to the Lebanese cuisine. Literally the bread of the royal palace, Aish El-Saraya is a delectable dessert eaten in special occasions. Aish El-Saraya Aish El Saraya topped with pistachio. Baklava is a crunchy pastry that is usually served in small gateaux sizes. However, this tasty dessert can be found in Albania, Bulgaria, Greece, Armenia, Azerbaijan, Cyprus and Georgia too.Īnother popular sweet phyllo pastry made of several layers of phyllo, chopped nuts and drizzled with sweet syrup or honey. Like many Middle Eastern dishes, baklava is said to have developed during the Ottoman Empire. Recently, the Middle East has seen variations of this dish with the addition of Mangoes. Kunafeh is crunchy on the outside and is soaked in simple sweet syrup. It is stuffed with a white soft cheese such as Nabulsi cheese. Kunafeh is made of semolina dough and thin noodle-like phyllo pastry. This sweet pastry is the Middle Eastern version of the cheese cake. Sweet, rich, crunchy and creamy, Kunafeh or Knafeh can be found in regions that used to be occupied by the Ottoman Empire. Kunafeh Middle Eastern Kunafeh topped with pistachios. Basbousa can be eaten with nuts, heavy cream or plain. Basbousa Basbousa topped with nuts.īasbousa in Egyptian (but Hereessa in Alexandria), Revani in Turkey or Namoura in Syrian, this delicious well known dish can be found in the east of Middle East.Ī sweet cake made of semolina, same wheat used in pasta and couscous, soaked in simple sweet syrup sometimes the syrup is flavoured with coconut or rose water. This Egyptian dessert staple is made of phyllo pastry, milk, double cream, nuts and is sometimes topped with raisins, powdered sugar and coconut flakes. After the death of Umm Ali, to celebrate, Shagaret el Dorr requested that her cooks create the most delicious dessert ever made and to distribute it throughout Egypt. Easy-to-make and economical, Umm Ali dates back to the Ayyubid dynasty.Ī purely Egyptian dessert, it is said that Umm Ali came about after the wife of Ezz El-Din Aybek, the ruler of Egypt at the time, Shagaret El Dorr ordered for her rival Umm Ali to be killed upon the death of her husband. Umm Ali, literally the mother of Ali, is perhaps one of Egypt’s most favored desserts. Umm Ali Umm Ali, Egyptian sweet pastry pudding. Here’s a sample of Ramadan’s most delectable sweets. From sweet honey syrups and pistachio flavoured ice creams, to crust-less pumpkin pies, Ramadan truly knows how to excite our taste buds. Ramadan, a month of worship and giving, is also a month full of flavour and wondrous gastronomic experiences. With Ramadan gracing us with its presence, one cannot deny the very culinary experiences that remind us of a part of this holy month.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |