Sunday, September 19
06:48 AM


4 May 2021

A Ramadan spread is considered incomplete without a section of Arabic sweets, most of which are soaked in flavoured sugar syrups. From Basbousa to Baklava, most sweets are prepared in a variety of ways which are said to have originated in different Middle Eastern countries, from Egypt and Turkey to other parts of the Arab world. Many have been rendered a modern twist by including ingredients like chocolates and cheeses. Here are easy- to-do recipes for some Arabic sweets popularly consumed during Ramadan and Eid.


Baklava rolls

  1. Ingredients

1 cup ro

asted unsalted pistachios – crushed

1-2tsp o

range blossom water

3tbsp sugar syrup

400g phyllo dough – about 18 sheets

½ cup me

lted butter.

  1. For the syrup

1 cup sugar

½ cup water

½tsp lime juice

¼ cup honey

½tsp v

anilla extract


  2. To make the syrup, in a saucepan over medium heat, combine syrup ingredients until it boils, reduce heat and simmer for 10 minutes. Set aside to cool completely.
  3. To make the filling, in a food processor, pulse the pistachios until finely ground. Add the syrup and orange blossom water to the pistachios and mix well until you get a sticky coarse paste.
  4. To assemble the rolls, preheat oven to 160º C. On a clean working surface, take two phyllo sheets out, brush lightly with melted butter. Spoon about 1½  tbsp of the filling, form a log on the short side of the sheet, and roll all the way through. Brush the finished roll with more butter and place in a baking sheet. Repeat with all the sheets and the filling. Bake in oven until top is golden brown, about 40 minutes. Pour ½ to 1 cup of the syrup over and let it cool completely, preferable overnight. Cut the rolls into 2 or 4 equal parts before serving.




1 pack Kataifi (shredded phylo dough ) 

½ cup butter

1cup sugar

1cup water

1tsp lemon juice

1tsp rose essence

½  cup milk

1 cup shredded ricotta cheese

¼ cup mozerella

1cup chopped pistachios 

¼ cup chopped walnuts

2tbsp brown sugar

1tsp cinnamon powder

1pinch garam masala


Take a pan add water sugar and lemon juice and make a 1 string syrup

Preheat oven at 180℃. Take a large bowl, add kataifi sevaiya and butter in it. Mix well. Grease a baking tin and fill 1/3 portion with kataifi. Take another bowl, add ricotta cheese, mozerella cheese, rose essence and milk in it. Mix well and make a smooth paste. Pour this mixture over the kataifi. Take another bowl, add walnuts, brown sugar, garam masala, and cinnamon powder in it. Mix well. Sprinkle half of this mixture over cheese mixture .

add more kataifi over cheese mixture to cover it properly. Add leftover walnut mixture on top of the kataifi and press it properly. Bake for 35 minutes or until golden. Take out the kunafa from the oven, drizzle the sugar syrup over it. Set aside for cooling. When cooled completely, demould the kunafa nad garnish with chopped walnuts and cinnamon sugar.



1½ cups coarse semolina

½ cup fine semolina

⅔ cup sugar

2tsp baking powder

1 cup dessicated coconut 

2 eggs

⅔ cup unsalted butter (melted)

1 cup yogurt

2tsp vanilla extract or essence


For the syrup

2 cup sugar

2 cup  water

1tbsp lemon juice

2tsp rose water


Combine the sugar, water, and lemon juice. Boil for 10 minutes. Add the rose water and stir well. Boil the almonds for 1 minute and then rinse with cold water. Slip the skins off. Combine all the ingredients for the basbousa and mix well. Transfer the batter to a buttered baking pan, level the batter and refrigerate for 1 to 2 hours. Score the basbousa into desired shapes. Place the blanched almonds on top of each square or diamond shape. Bake in a preheated oven for 40 minutes at 180°C. Remove and pour the syrup on top of the hot basbousa, then bake for another 15 minutes. Cut along the score lines and let it cool completely before serving.


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