Recipezaar: Egyptian,Desserts recipes

Omm 'Ali (Egyptian Bread and Butter Pudding)

Wed, 16 Feb 2000 08:49:00 -0500

-- posted by Troy A. Hakala

Basbousa(بسبوسة)

Sat, 20 Oct 2001 20:13:42 -0400

This is a traditional middle eastern dessert. Semolina is the main ingredient. -- posted by najwa

Biram Ruz

Sun, 25 Nov 2001 13:34:16 -0500

-- posted by LikeItLoveIt

Konafah

Sun, 25 Nov 2001 14:35:16 -0500

-- posted by LikeItLoveIt

Sheer Korma

Tue, 11 Dec 2001 12:55:35 -0500

This special Muslim dish is traditionally served on Eid day (both Eid Al-Fitr and Eid Al-Adha) to the household after they come back from Eid prayers. It is then served throughout the day to all well wishers and guests who come to celebrate Eid with you. It is served by Muslims from a variety of ethnic backgrounds, Arab, Asian, America, European, Southeast Asian, Oriental, etc.. s -- posted by Fatima Ahmed

Stuffed Caramel Walnuts from Cleopatra

Fri, 14 Jun 2002 18:54:45 -0400

Cleopatra (69 a.C - 30 a.C), the Egyptian queen of legendary beauty, was famous for her amatorial charms that rendered her irresistible to the men who met her. She had a child with Caesar, Cesarione, then, after Caesar's assassination she fell in love with Anthony causing much jealousy amongst the Roman Senators many of whom accused her of being a witch. Anthony, stabbed by Octavius, dies in her arms and Cleopatra, realising her end was near lets herself be poisoned by an asp. This recipe has been deciphered from a hieroglyphic. These sweets were served at wedding banquets and given their high energy value, we imagine that Cleopatra offered them to her lovers to restore their spirits. -- posted by 1Steve

Apricot Cake

Fri, 10 Jun 2005 11:56:34 -0400

Sweet mom's recipe -- posted by Helio

Coconut Halva (Basbousa)

Tue, 14 Jun 2005 13:44:17 -0400

If you like coconut, then you'll love this Egyptian dessert! I substituted almond extract for the vanilla and added a little bit of rosewater for flavor. Adapted fromt the cookbook Taste of the Middle East by Soheila Kimberley. You can find semolina in bulk at your local grocery store. -- posted by Cookgirl

Aracia Mahshia-Bil-Goz (Walnut-Stuffed Prunes)

Fri, 16 Sep 2005 14:40:27 -0400

In Egypt, these tea-flavored prunes are traditionally served with boiled buffalo's milk (thicker than our heavy cream) poured onto cold marble slabs and then sliced. Author Colette Rossant finds crème fraîche to be the next best thing. This recipe was first published in Saveur in 1996. -- posted by Chef Kate

Muhallabia (Ground Rice Pudding)

Fri, 14 Oct 2005 14:31:17 -0400

A classic Middle Eastern dessert, which I have often eaten in Middle Eastern restaurants, so I was pleased to find it in Christine Osborne's 'Middle Eastern Food and Drink'. I have not yet tried this recipe. I am posting it for the 2005 Zaar World Tour. When I've eaten this dish, it has been garnished with chopped pistachio nuts. This recipe offers chopped almonds as an alternative. This is a make-ahead recipe: the estimated preparation and cooking times do not include the time needed for chilling. -- posted by bluemoon downunder

Baklava

Fri, 14 Oct 2005 16:09:28 -0400

A classic Middle Eastern, Greek and Turkish dessert, adapted from a recipe in the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking' and posted for the 2005 Zaar World. This recipe uses ghee in the preparation of the pastry. When making this recipe, I've used Rita L's How To Prepare Ghee Recipe #55434. The orange-blossom water, used in the syrup, can be purchased at Middle Eastern or Greek grocery stores. If you are unable to find orange-blossom water, you could use orange juice or lemon juice, depending on your taste preferences. Another option is to add lemon or oarange zest to the syrup. -- posted by bluemoon downunder

Bourtaka Muhallabieh (Orange Custard With Caramel)

Fri, 14 Oct 2005 16:18:25 -0400

A Lebanese Orange Custard with Caramel, which I'm posting for the 2005 Zaar World Tour, adapted from a recipe in from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. This dessert can be eaten warm or chilled. -- posted by bluemoon downunder

Ma'amoul (Lebanese Date Stuffed Pastries)

Mon, 17 Oct 2005 14:52:34 -0400

A popular Middle Eastern pastry, especially as popular at Easter. From 'The Best of Lebanese and Middle Eastern Cooking', posted here for the 2005 Zaar World Tour. Serve with coffee, after a Middle Eastern banquet. Orange-blossom water and rose water can be purchased from Greek and Middle Eastern grocers. The preparation and cooking times do not include the 30 minutes for the dough to rest. -- posted by bluemoon downunder

Loz (Almond Sweetmeats)

Mon, 17 Oct 2005 14:53:18 -0400

These delicious, low-fat Middle Eastern almond sweetmeats are from 'The Best of Lebanese and Middle Eastern Cooking', and have been posted for the 2005 Zaar World Tour. The "resting" time for the paste has not been included in the preparation time below. -- posted by bluemoon downunder

Ground-Rice Pudding (Mehallabia)

Sat, 17 Jun 2006 16:18:24 -0400

Posted for the Zaar World Tour 2006-Egypt. From the "Best of International Cooking" cookbook. I haven't had the opportunity to try this recipe yet. The surface crust on this pudding is stirred into the pudding giving it a delicate caramel flavor. Note: Prep time doesn't include refrigeration time. -- posted by Bayhill

Egyptian Sweet Couscous Dessert

Mon, 19 Jun 2006 11:30:54 -0400

Among the variations of couscous, this recipe from Egypt is unrivaled for the sweet-toothed palate. Serve with a cold glass of milk or a demitasse of heavy Arabic coffee. Found for Zaar World Tour II. -- posted by Elmotoo

Egyptian Phyllo-Pastry Fingers- Asabi Gullash

Tue, 29 Aug 2006 23:08:04 -0400

I love arabic and greek phyllo pastries with the nuts and the spices and the syrup...yum. This recipe makes delicious little finger-food pastries. One important thing you have to remember in making these types of pastries, from baklava on down, is that hot syrup for cold desserts and cold syrup for hot desserts. In this recipe you can dip the pastries right out of the oven into cold syrup, or let them cool and dip them in hot syrup. This recipe makes alot of thin little pastry fingers. Feel free to halve the recipe, or even double layer if you enjoy the crunch of phyllo- just remember to butter in between layers. Note: Preparation time really depends on how fast you are in rolling these little guys up. People who have never handled phyllo before or are unused to making dumplings will probably take longer unless you're gifted :) -- posted by Mina the Brat

Asbusa

Wed, 27 Sep 2006 15:53:37 -0400

Asbusa is a cookie that I had when stationed in Egypt with the Army. They are not a very sweet cookie to me but I enjoy with tea or coffee as they seem to accompany them well, so I recomend as an appetiser or a snack between meals to relax! -- posted by J. Bradshaw Sr.

Konafah With Banana

Mon, 08 Jan 2007 14:01:27 -0500

I just had to post this, as no one here had a good recipe for it. This is my most treasured recipe, as everyone that tasted it said it was the best ever. it is a must have in Ramadan. -- posted by EasyRecipe-Chef

Sweet Ramadan Dumplings " Lokmit Ady"

Mon, 22 Jan 2007 21:01:17 -0500

My mother use to make this every Ramadan, and I loved it. It tastes wonderful and it's fun to make. The recipe makes a large batch. -- posted by Maya's Mama

Egyptian Milk Pudding (Mihallabiya)

Wed, 16 May 2007 22:47:39 -0400

This sounds very interesting indeed. I have no idea how long it would take to grind rice and I wonder if rice flour wouldn't work?. I'm guessing at the time required. Posted for Zaar World TourIII. *Update Aug 31 '09: those who know say that rice flour will not work here. You'll need ground rice to make this recipe come out right. I have also lowered the sugar content.Thanks you ladies for the insight :D -- posted by Annacia

Ancient Egyptian "date Candy" (For 2 People)

Tue, 22 May 2007 17:20:22 -0400

Figs, dates, pomegranates and grapes were the only fruits that could be grown in the hot climate. From: Ancient Egyptian Food and Drink. This recipe was from 1600BC and was found on an ostraca. *NOTE* There are no times given but I'm thinking it would go pretty quickly with the food processor. -- posted by Annacia

Egyptian Palace Bread (Dessert)

Wed, 06 Jun 2007 17:34:42 -0400

3 ingredients in this simple dessert recipe! It is sweet, tastes a little like a simple bread pudding, and is pretty rich so a small slice is plenty. Posted for Zaar World Tour III. Cook time includes chilling time. -- posted by cookiedog

Egyptian Palace Bread

Wed, 06 Jun 2007 22:59:58 -0400

A simple, tasty and satisfying dessert. Preparation time includes soaking time. -- posted by Alskann

Palace Bread - Shraya

Fri, 29 Jun 2007 10:35:28 -0400

This makes a dish extremely similar to the Palace Bread made for centuries with ingredients that are readily available today. From 'Foreign Foods' a very old Home Ec cookbook I found at my Grandmothers house. I could not read the authors name as the book was in really bad condition. This recipe intrigued me so much that I had save it here. -- posted by mama's kitchen

Egyptian Orange Pudding

Fri, 14 Sep 2007 20:24:49 -0400

A very refreshing dessert which is lovely in summer. It's very popular with children, is very light and suitable after a substantial main course. We enjoy it with the orange flower water and the cinnamon, although it is just as wonderful served plain. Serve this pudding chilled. -- posted by Scots Lass/Cairo

Sara's Date and Nut Slices

Fri, 14 Sep 2007 20:26:17 -0400

An easy Egyptian recipe. This tasty cake is from the kitchen of one of my students. Lovely to have with coffee. -- posted by Scots Lass/Cairo

Omm Ali (Egyptian Bread and Butter Pudding)

Tue, 12 Feb 2008 18:31:09 -0500

Based on a recipe from Soheila Kimberleys book, Taste of the Middle East. -- posted by mersaydees

Ataif (Arab Filled Pancakes)

Fri, 11 Apr 2008 00:42:14 -0400

Extremely sweet, rich, and delicious sweets for anyone who loves baklava and pancakes. -- posted by Habibi

Molasses Cones

Thu, 04 Dec 2008 13:30:02 -0500

It's a very old Egyptian dessert that my grand ma used to eat when she was a kid , it's very easy and nutritious -- posted by Nermine

Butter Cookies from North Africa (Ghreyba)

Sat, 28 Mar 2009 02:38:08 -0400

This simple Egyptian cookie is made of flour, sugar, and butter or oil and then baked. -- posted by Wylder

Melt-In-Mouth Cookies, Egyptian Style - Ghorayebah غ&a

Wed, 30 Sep 2009 14:52:52 -0400

This is traditional Egyptian cookies which melt in your mouth as soon as you taste it; some times it even melts in your hands before biting to it! Its extremlly delicious and easy to make and bake. Egyptians are doing these cookies for thousands of years now and still doing it in especial occasions most of all the Eftar Feast Tips: *Add 1 egg white if its not holding it self * After baking slightly open the oven door (1cm) and leave the cookies in it till its rest/cold -- posted by A. Heshmat

Almond Tahini Date Balls

Mon, 19 Oct 2009 13:55:41 -0400

Very Middle Eastern and very tasty. A somewhat sophisticated brunch treat if you will, and would also make awesome finger food for tea or a dinner party. Especially if it's one of those where the meal is light but hors d'oeuvres are heavy. And can you believe this awesome treat is healthy and vegan? I couldn't! For some ideas, try a mix of Chinese red dates (I used 100%) with traditional dates. Put in a dash of ground pistachio and/or cardamom, how about a teensy bit of honey? There's a lot more I plan on doing with that huge thing of almonds I bought at BJ's. Found on the internet somewhere, don't remember where. If this is your recipe or you know where it came from, just drop me a line so I can give credit where it is due. -- posted by the80srule