Middle Eastern pastry

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It is a pity that so many people know only oriental pastries that very common kinds of Arabic cakes that are not so well made. It is true that some of them may be a bit sticky, but when they are done properly, they are just as good to look at as they are to eat.

Like what:

makroute: mainly made in Tunisia on the road to Kairouan this Arabic cake is composed of met and sweetened semolina either by honey or glucose is sucking when this Arabic cake is well done!

The chebakia

Originally from Morocco, Halwa chebakia is a Arabic cake a sesame biscuit that is folded into a flower shape, fried, then covered with honey.

This dessert, which is also served for special occasions, is an Arabic cake that can be accompanied by the famous lentils and tomato soup, Harira or simply with a mint tea not too sweet or a Turkish coffee.

The sticky sweetness contrasts nicely with a spicy soup, and many consider Halwa chebakia and Harira unmissable at the Ramadan table.

there Oriental patisserie Umm Ali

Probably the most famous hot desert in Egypt, Umm Ali - which can be translated as Ali's Mother - is the equivalent of bread and butter pudding.

The desert is made with a puff pastry combined with the thick cream to which dried nut fruits are added.

Some Egyptians use grilled croissants instead of puff pastry to make these Oriental cakes and then add the vanilla extract or cinnamon cream to give it an exotic flavor.

there Oriental patisserie Baklava

This scaly loukoums has been one of the most commonly served desserts during the fasting period since the 15th century.

Baklava, which is composed of several layers of very thin dough with a filling of walnuts, pistachios or almonds baked and then dipped in honey syrup, is traditionally served with a Turkish coffee. Baklava or baklawa is also a Arabic cake which takes various forms depending on the Maghreb countries in the Middle East.

Basboussa

One of the most popular desserts in the Middle East, Basboussa, has different names throughout the region, including Semolina Halva, Cake Love, Harissa, Namourrah, Semolina Cake and many more.

These Oriental cakes which can be prepared in many ways depending on the country it is made in, is a sweet cake made of cooked semolina dipped in a simple syrup.

This versatile dessert can vary by adding various flavoring ingredients such as orange, lemon, coconut, chocolate or even nuts to it.



The eastern patisserie the Bahraini Halwa

The Bahraini halwa is a key element of the Bahraini dessert menu.

Sweet jelly, which is made from sugar, cornstarch, saffron and nuts, is known locally as halwa Showaiter.

Halwa Showaiter is usually offered alongside Oriental cakes pistachios filled scented with rose water, and Arabic coffee.

Mafroukeh

It is another of the Oriental cakes which must be consumed during Ramadan. Mafroukeh is a traditional Lebanese dessert in semolina, sugar and butter.

The sticky and elastic indulgence is infused with syrup, orange blossom and rose water.

It is then complemented by a cream filling made from milk and toasted nuts.

It is a pity that so many people know only oriental pastries that very common kinds of Arabic cakes that are not so well made. It is true that some of them may be a bit sticky, but when they are done properly, they are just as good to look at as they are to eat.

Like what:

makroute: mainly made in Tunisia on the road to Kairouan this Arabic cake is composed of met and sweetened semolina either by honey or glucose is sucking when this Arabic cake is well done!

The chebakia

Originally from Morocco, Halwa chebakia is a Arabic cake a sesame biscuit that is folded into a flower shape, fried, then covered with honey.

This dessert, which is also served for special occasions, is an Arabic cake that can be accompanied by the famous lentils and tomato soup, Harira or simply with a mint tea not too sweet or a Turkish coffee.

The sticky sweetness contrasts nicely with a spicy soup, and many consider Halwa chebakia and Harira unmissable at the Ramadan table.

there Oriental patisserie Umm Ali

Probably the most famous hot desert in Egypt, Umm Ali - which can be translated as Ali's Mother - is the equivalent of bread and butter pudding.

The desert is made with a puff pastry combined with the thick cream to which dried nut fruits are added.

Some Egyptians use grilled croissants instead of puff pastry to make these Oriental cakes and then add the vanilla extract or cinnamon cream to give it an exotic flavor.

there Oriental patisserie Baklava

This scaly loukoums has been one of the most commonly served desserts during the fasting period since the 15th century.

Baklava, which is composed of several layers of very thin dough with a filling of walnuts, pistachios or almonds baked and then dipped in honey syrup, is traditionally served with a Turkish coffee. Baklava or baklawa is also a Arabic cake which takes various forms depending on the Maghreb countries in the Middle East.

Basboussa

One of the most popular desserts in the Middle East, Basboussa, has different names throughout the region, including Semolina Halva, Cake Love, Harissa, Namourrah, Semolina Cake and many more.

These Oriental cakes which can be prepared in many ways depending on the country it is made in, is a sweet cake made of cooked semolina dipped in a simple syrup.

This versatile dessert can vary by adding various flavoring ingredients such as orange, lemon, coconut, chocolate or even nuts to it.



The eastern patisserie the Bahraini Halwa

The Bahraini halwa is a key element of the Bahraini dessert menu.

Sweet jelly, which is made from sugar, cornstarch, saffron and nuts, is known locally as halwa Showaiter.

Halwa Showaiter is usually offered alongside Oriental cakes pistachios filled scented with rose water, and Arabic coffee.

Mafroukeh

It is another of the Oriental cakes which must be consumed during Ramadan. Mafroukeh is a traditional Lebanese dessert in semolina, sugar and butter.

The sticky and elastic indulgence is infused with syrup, orange blossom and rose water.

It is then complemented by a cream filling made from milk and toasted nuts.

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