The Muslim World is beautifully diverse and home to delicious & indulgent sweets & desserts. From chewy Turkish Delight, to cheesy Kunafa & nutty crisp Baklava, there is much to enjoy!
To celebrate the weekend, here are 24 sweet treats from across the Muslim World…
A thread…
To celebrate the weekend, here are 24 sweet treats from across the Muslim World…
A thread…
1/ Basbousa
This delicious well known dish can be found in the east of the Middle-East. A sweet cake made of semolina, soaked in simple sweet syrup; sometimes the syrup is flavoured with coconut or rose water. Basbousa can be eaten with nuts, heavy cream or plain.
This delicious well known dish can be found in the east of the Middle-East. A sweet cake made of semolina, soaked in simple sweet syrup; sometimes the syrup is flavoured with coconut or rose water. Basbousa can be eaten with nuts, heavy cream or plain.
2/ Falooda
A popular Ice cream dessert made with vermicelli, jelly, rose syrup, sabja seeds, milk and ice cream. Also spelled as 'Faluda', it is popular in India, Pakistan and the Middle-East. Falooda is an Indian Mughlai version of the Persian dessert “faloodeh” Seviyan
A popular Ice cream dessert made with vermicelli, jelly, rose syrup, sabja seeds, milk and ice cream. Also spelled as 'Faluda', it is popular in India, Pakistan and the Middle-East. Falooda is an Indian Mughlai version of the Persian dessert “faloodeh” Seviyan
3/ Knafeh
Sweet, rich, crunchy & creamy, Knafeh can be found in regions that used to be occupied by the Ottoman Empire. The Middle Eastern version of cheese cake, made of semolina dough & noodle-like phyllo pastry. It is stuffed with a white soft cheese & soaked in sweet syrup
Sweet, rich, crunchy & creamy, Knafeh can be found in regions that used to be occupied by the Ottoman Empire. The Middle Eastern version of cheese cake, made of semolina dough & noodle-like phyllo pastry. It is stuffed with a white soft cheese & soaked in sweet syrup
4/ Mithai
Common to South Asian cultures, mithai is an umbrella term for traditional sweets. A box of assorted mithai is a go-to hostess gift for parties in these cultures.
Common to South Asian cultures, mithai is an umbrella term for traditional sweets. A box of assorted mithai is a go-to hostess gift for parties in these cultures.
5/ Baklava
Said to have developed during the Ottoman Empire, this tasty dessert can be found in Albania, Bulgaria, Greece, Armenia, Azerbaijan, Cyprus & Georgia too. Made of several layers of phyllo pastry, chopped nuts and drizzled with sweet syrup or honey
Said to have developed during the Ottoman Empire, this tasty dessert can be found in Albania, Bulgaria, Greece, Armenia, Azerbaijan, Cyprus & Georgia too. Made of several layers of phyllo pastry, chopped nuts and drizzled with sweet syrup or honey
6/ Kuih Lapis
In Southeast Asia, kuih lapis, or kue lapis, is a steamed cake so labor-intensive it’s saved just for special occasions. Made of rice flour, sago, coconut milk, eggs and sugar, it’s a colorful cake with a jelly-like texture, similar to custard.
In Southeast Asia, kuih lapis, or kue lapis, is a steamed cake so labor-intensive it’s saved just for special occasions. Made of rice flour, sago, coconut milk, eggs and sugar, it’s a colorful cake with a jelly-like texture, similar to custard.
7/ Khaliat Nahal
Popular in Yemen, Khaliat Nahal means bee hive in Arabic. The dough rolls are arranged like a bee hive pattern and after baked, it is soaked in a honey flavoured syrup to resemble the honey comb. In Iraq, Khaliat Nahal buns are rolled with a date jam
Popular in Yemen, Khaliat Nahal means bee hive in Arabic. The dough rolls are arranged like a bee hive pattern and after baked, it is soaked in a honey flavoured syrup to resemble the honey comb. In Iraq, Khaliat Nahal buns are rolled with a date jam
8/ Aish El-Saraya
Literally the bread of the royal palace. The origin of this dish is unknown, yet some have attributed it to Lebanese cuisine.
It is sweetened bread drizzled with very sweet syrup and covered with cream. Sometimes, Aish El-Saraya is garnished with nuts.
Literally the bread of the royal palace. The origin of this dish is unknown, yet some have attributed it to Lebanese cuisine.
It is sweetened bread drizzled with very sweet syrup and covered with cream. Sometimes, Aish El-Saraya is garnished with nuts.
9/ Qatayef
It is said that Qatayef is of Fatimid origin. It is sweet a dumpling filled with Akkawi cheese, or any unsalted cheese. It can also be filled with nuts. It is commonly fried, yet, some cultures bake it. Qatayef are drizzled with honey, sugar syrup or powdered sugar.
It is said that Qatayef is of Fatimid origin. It is sweet a dumpling filled with Akkawi cheese, or any unsalted cheese. It can also be filled with nuts. It is commonly fried, yet, some cultures bake it. Qatayef are drizzled with honey, sugar syrup or powdered sugar.
10/ Halawat el Jibn
Meaning the sweetness of cheese, it is a popular Lebanese dish made of a thin layer of phyllo pastry rolled with cheese and a custard like heavy cream. It is drizzled with rose water or a sweet syrup, & garnished with nuts, especially pistachios & cherries
Meaning the sweetness of cheese, it is a popular Lebanese dish made of a thin layer of phyllo pastry rolled with cheese and a custard like heavy cream. It is drizzled with rose water or a sweet syrup, & garnished with nuts, especially pistachios & cherries
11/ Umm Ali
Literally the mother of Ali, one of Egypt’s most favored desserts. Umm Ali dates back to the Ayyubid dynasty, it is said that it 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
Literally the mother of Ali, one of Egypt’s most favored desserts. Umm Ali dates back to the Ayyubid dynasty, it is said that it 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
12/ Kulfi
Originated in the Indian subcontinent during the Mughal era, 16th century. Popular in Myanmar, Nepal, Sri Lanka the Middle East, Central Asia & part of the national cuisines of India, Pakistan & Bangladesh. Kulfi is denser & creamier than ice cream
Originated in the Indian subcontinent during the Mughal era, 16th century. Popular in Myanmar, Nepal, Sri Lanka the Middle East, Central Asia & part of the national cuisines of India, Pakistan & Bangladesh. Kulfi is denser & creamier than ice cream
13/ Nougat
This sweet treat roots back to Central Asia and Iran. Later spreading to Arabia and Andalusian Spain, nougat has been a favorite sweet treat from at least the 10th century
This sweet treat roots back to Central Asia and Iran. Later spreading to Arabia and Andalusian Spain, nougat has been a favorite sweet treat from at least the 10th century
14/ Bastani
Originally Persian, Bastani is an ice cream also popular in the Middle East. Made from eggs, sugar, rosewater, vanilla, pistachio, milk and saffron, Bastani has a sorbet feel. During the Persian empire, this dish was sweetened with honey and chilled in snow.
Originally Persian, Bastani is an ice cream also popular in the Middle East. Made from eggs, sugar, rosewater, vanilla, pistachio, milk and saffron, Bastani has a sorbet feel. During the Persian empire, this dish was sweetened with honey and chilled in snow.
15/ Seviyan
Also known as Vermicelli Kheer, Sevai Kheer or Semiya Kheer, it is a delicious South Asian dessert made using vermicelli and milk. It is a tradition to eat this sweet treat on special occasions & celebrations.
Also known as Vermicelli Kheer, Sevai Kheer or Semiya Kheer, it is a delicious South Asian dessert made using vermicelli and milk. It is a tradition to eat this sweet treat on special occasions & celebrations.
16/ Zarda
A classic and traditional Mughal dessert, made with rice, sugar, nuts and cardamom seeds. The name Zarda comes from the Urdu word ‘Zard’, which means yellow – this is why Zarda is often a very bright hue of yellow or orange!
A classic and traditional Mughal dessert, made with rice, sugar, nuts and cardamom seeds. The name Zarda comes from the Urdu word ‘Zard’, which means yellow – this is why Zarda is often a very bright hue of yellow or orange!
17/ Turkish delight
Originated in Turkey, it is made of gel based on starch and sugar. Originally this dish was sweetened with honey and molasses. Turkish delights come in all colours, covered in silky powdered sugar, & flavoured with rose water, orange blossom, lemon or mastic.
Originated in Turkey, it is made of gel based on starch and sugar. Originally this dish was sweetened with honey and molasses. Turkish delights come in all colours, covered in silky powdered sugar, & flavoured with rose water, orange blossom, lemon or mastic.
18/ Aseeda
This jelly dessert known as aseeda is made up of a cooked wheat flour lump of dough. It is enjoyed in Yemen, Saudi Arabia, the UAE, Sudan and Libya. It is primarily made from wheat and honey and is served during special occasions & celebrations
This jelly dessert known as aseeda is made up of a cooked wheat flour lump of dough. It is enjoyed in Yemen, Saudi Arabia, the UAE, Sudan and Libya. It is primarily made from wheat and honey and is served during special occasions & celebrations
19/ Ma’amoul
Ma’amoul cookies, are a traditional Middle Eastern dessert that is so delicate it melts in your mouth and is packed with delicious, sweet flavour. Filled with dates, pistachios or walnuts, they are a popular sweet treat
Ma’amoul cookies, are a traditional Middle Eastern dessert that is so delicate it melts in your mouth and is packed with delicious, sweet flavour. Filled with dates, pistachios or walnuts, they are a popular sweet treat
20/ Nishallo
In Uzbekistan and neighboring Central Asian cultures, celebrations brings with it the good news of nisholda or nishallo. Egg whites are whipped & combined with sugar and plant roots, usually licorice root. Like a marshmallow fluff, it’s served with naan
In Uzbekistan and neighboring Central Asian cultures, celebrations brings with it the good news of nisholda or nishallo. Egg whites are whipped & combined with sugar and plant roots, usually licorice root. Like a marshmallow fluff, it’s served with naan
21/ Luqaimat
Delicious Middle Eastern style doughnut balls also called lokma, lugaimat or awameh (or loukoumades in Greek). Crunchy on the outside & soft & airy in the middle, these flaky pastries are made of layers of paper-thin dough filled with groundnuts & drenched in syrup
Delicious Middle Eastern style doughnut balls also called lokma, lugaimat or awameh (or loukoumades in Greek). Crunchy on the outside & soft & airy in the middle, these flaky pastries are made of layers of paper-thin dough filled with groundnuts & drenched in syrup
22/ Mkhabez
Every important celebration in Algeria is never complete without Mkhabez, a traditional & delicate Algerian pastry. It is made with ground nuts, sugar, eggs, and flavorings & cut into small, elegant shapes. When baked it is meticulously decorated with royal icing.
Every important celebration in Algeria is never complete without Mkhabez, a traditional & delicate Algerian pastry. It is made with ground nuts, sugar, eggs, and flavorings & cut into small, elegant shapes. When baked it is meticulously decorated with royal icing.
23/ Fatira & Cambaabur
In Africa, thin, crepe-like pancakes take centre stage for special occasions & celebrations. In Ethiopia, fatira is a pancake enjoyed with honey. In neighbouring Somalia, cambaabur is a pancake sprinkled with sugar and yogurt.
In Africa, thin, crepe-like pancakes take centre stage for special occasions & celebrations. In Ethiopia, fatira is a pancake enjoyed with honey. In neighbouring Somalia, cambaabur is a pancake sprinkled with sugar and yogurt.
24/ Kaab El Ghazal
Gazelle Horns are a traditional cookie of North Africa. They are crescent-shaped cookies made of flour-based dough filled with almond paste aromatized with orange blossom water. Kaab el Ghazal literally translates from Moroccan Arabic as "gazelle ankles.”
Gazelle Horns are a traditional cookie of North Africa. They are crescent-shaped cookies made of flour-based dough filled with almond paste aromatized with orange blossom water. Kaab el Ghazal literally translates from Moroccan Arabic as "gazelle ankles.”
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