The sweet treats of Lebanon are renowned for their rich flavors, aromas, and textures. From the crispy phyllo of znoud el sit to the creamy ashta cream of atayef, every bite transports you to a world of warm hospitality and delicious indulgence. In this article, we will take you on a culinary journey through 20 scrumptious Lebanese dessert recipes that are sure to satisfy your sweet tooth.
Baklava with Pistachios and Honey Syrup
A classic Middle Eastern dessert, Pistachio Baklava is a sweet and nutty delight that’s perfect for special occasions or as a treat any time of the year.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 cup chopped pistachios
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– Honey Syrup (see below for recipe)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Layer phyllo dough in a 9×13-inch baking dish, brushing each layer with some of the melted butter.
3. In a bowl, mix together pistachios, sugar, flour, cinnamon, cardamom, and salt.
4. Spread half of the pistachio mixture over the phyllo layers.
5. Repeat the phyllo and pistachio layers, finishing with a layer of phyllo on top.
6. Bake for 45-50 minutes or until golden brown.
Honey Syrup:
– Combine 1 cup honey with 1/2 cup water in a saucepan.
– Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes or until slightly thickened.
– Remove from heat and let cool before drizzling over the baklava.
Cooking Time: 45-50 minutes
Knafeh with Sweet Cheese and Orange Blossom Syrup
A twist on the classic Middle Eastern pastry, this sweet cheese knafeh is infused with the warmth of orange blossom syrup. Perfect for a special treat or dessert.
Ingredients:
– 1 package of knafeh dough (or homemade)
– 1 cup of grated Akkawi or similar sweet cheese
– 1/2 cup of orange blossom syrup
– 1 tablespoon of unsalted butter, melted
– Confectioner’s sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the knafeh dough to a thickness of about 1/8 inch.
3. Spread the grated sweet cheese evenly over the dough, leaving a 1-inch border around the edges.
4. Drizzle the melted butter and orange blossom syrup over the cheese.
5. Fold the edges of the dough up over the filling to form a triangle or a square shape.
6. Place the knafeh on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes, or until golden brown.
8. Dust with confectioner’s sugar and serve warm.
Cooking Time: 25-30 minutes
Maamoul with Dates and Rose Water
This sweet treat is a staple during holidays like Eid al-Fitr and Christmas in many Arab countries. Maamoul is a shortbread-like cookie filled with dates, nuts, or other fillings. This recipe adds the extra dimension of rose water to give it an exotic flavor.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup semolina flour
– 1/4 cup confectioner’s sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1/2 cup chopped dates
– 1 tablespoon rose water
– Confectioner’s sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flours, confectioner’s sugar, and baking powder.
3. Add softened butter and mix until a dough forms.
4. Divide the dough into small balls, about the size of a golf ball.
5. Flatten each ball slightly and place a few chopped dates in the center.
6. Fold the dough over the filling to form a ball shape and press edges together to seal.
7. Place Maamoul on the prepared baking sheet, leaving space between each cookie.
8. Bake for 20-25 minutes or until lightly golden.
9. Dust with confectioner’s sugar while still warm.
Cooking Time: 20-25 minutes
Atayef with Ashta Cream and Walnuts
A traditional Levantine dessert, Atayef are delicate, stuffed dumplings that meet the perfect combination of flavors and textures when paired with Ashta cream and crunchy walnuts.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– Filling ingredients (see below)
– Ashta cream (store-bought or homemade)
– Chopped walnuts for garnish
Filling Ingredients:
– 1/2 cup semolina flour
– 1/4 cup sugar
– 1/2 teaspoon rose water
– 1/4 teaspoon orange blossom water
– 1/4 cup chopped pistachios or almonds
– 2 tablespoons honey
Instructions:
1. In a large mixing bowl, combine flour and salt. Gradually add warm water to form a dough.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into small balls.
4. Flatten each ball slightly and place a spoonful of filling in the center.
5. Fold the dough over the filling, forming a triangle or a ball shape.
6. Cook Atayef in boiling water for 15-20 minutes or until they float to the surface.
7. Serve with Ashta cream and garnish with chopped walnuts.
Cooking Time: 25-30 minutes
Namoura with Semolina and Lemon Syrup
A traditional Lebanese dessert, Namoura is a sweet treat that combines semolina, sugar, and lemon syrup to create a deliciously crunchy exterior and creamy interior.
Ingredients:
– 1 cup semolina
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1 tablespoon unsalted butter
– 1/4 cup lemon syrup (see below for recipe)
– Confectioner’s sugar, for dusting
Lemon Syrup:
– 1 cup granulated sugar
– 1 cup freshly squeezed lemon juice
– 1/2 cup water
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium saucepan, combine semolina, sugar, and salt.
3. Gradually add in milk, whisking until smooth.
4. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5-7 minutes or until thickened.
5. Remove from heat and stir in butter until melted.
6. Pour into a shallow dish and let cool slightly.
7. Drizzle lemon syrup over the top and refrigerate for at least 2 hours or overnight.
8. Dust with confectioner’s sugar before serving.
Cooking Time: 10-12 minutes
Halva with Tahini and Pistachios
A creamy and nutty dessert, halva is a popular treat in Middle Eastern cuisine. This recipe adds the richness of tahini and crunch of pistachios to create a unique and delicious flavor combination.
Ingredients:
– 1 cup semolina flour
– 2 cups water
– 1/4 cup tahini paste
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup chopped pistachios
– 1 tablespoon rose water (optional)
Instructions:
1. In a medium saucepan, combine semolina flour and 2 cups of water. Cook over medium heat, stirring constantly, until the mixture thickens and forms a ball.
2. Remove from heat and stir in tahini paste, sugar, and salt until well combined.
3. Let cool slightly, then stir in chopped pistachios.
4. Transfer the halva to a serving dish and shape into a log or rectangle.
5. If desired, drizzle with rose water for added flavor and aroma.
6. Refrigerate for at least 2 hours before serving.
Cooking Time: 20-25 minutes
Znoud El Sit with Crispy Phyllo and Custard
A classic Egyptian dessert, Znoud El Sit is a creamy custard-filled pastry wrapped in crispy phyllo. This recipe combines the two to create a delightful treat.
Ingredients:
– 1 package of phyllo dough
– 1 cup of heavy cream
– 1/2 cup of sugar
– 3 large egg yolks
– 1/4 teaspoon of salt
– 1/2 teaspoon of vanilla extract
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together cream, sugar, egg yolks, and salt until smooth.
3. Add vanilla extract and mix well.
4. Brush a 9×13-inch baking dish with some of the vegetable oil.
5. Layer phyllo dough in the baking dish, brushing each layer with melted butter.
6. Pour the custard mixture over the phyllo layers.
7. Roll up the remaining phyllo dough and place on top of the custard.
8. Brush the top with melted butter and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Qatayef Asafiri with Cream and Pistachio Filling
These sweet, crispy Qatayef Asafiri are filled with a rich cream and pistachio mixture, making them the perfect dessert for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– Filling ingredients:
+ 1 cup heavy cream
+ 1/4 cup confectioners’ sugar
+ 1/4 cup chopped pistachios
+ 1 tablespoon rose water (optional)
Instructions:
1. In a large mixing bowl, combine flour and salt. Gradually add vegetable oil to form a dough.
2. Knead the dough for 5 minutes until smooth.
3. Cover and let rest for 30 minutes.
4. Divide dough into small balls.
5. Roll out each ball into a thin circle (about 1/8 inch thick).
6. Place 1-2 teaspoons of filling in center of each circle.
7. Fold the dough over the filling to form a triangle or square shape, pressing edges together to seal.
8. Fry Qatayef Asafiri in hot oil until golden brown, about 3-4 minutes per side.
9. Drain and let cool on paper towels.
Cooking Time: 15-20 minutes
Basbousa with Coconut and Sugar Syrup
A twist on the classic Middle Eastern semolina cake, this Coconut Basbousa is infused with the sweetness of coconut and topped with a sticky sugar syrup. Perfect for special occasions or a sweet treat any time of the year.
Ingredients:
– 1 cup semolina flour
– 1/2 cup grated coconut
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tablespoon rose water (optional)
– Sugar syrup ingredients: 1 cup granulated sugar, 1 cup water
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together semolina flour, grated coconut, sugar, baking powder, and salt.
3. Add melted butter, egg, and rose water (if using) to the dry ingredients. Mix until smooth.
4. Pour batter into prepared baking dish and bake for 35-40 minutes or until golden brown.
5. Meanwhile, combine sugar syrup ingredients in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes or until thickened.
6. Remove Basbousa from oven and let cool slightly. Drizzle with warm sugar syrup.
Cooking Time: 40-45 minutes
Lebanese Rice Pudding with Cinnamon and Rose Water
A classic Middle Eastern dessert, this creamy rice pudding is infused with the warmth of cinnamon and the floral essence of rose water. Perfect for special occasions or a cozy treat any time of year.
Ingredients:
– 1 cup cooked white rice
– 3 cups milk
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1 tablespoon rose water
– 1/4 teaspoon salt
– 1/4 cup chopped pistachios (optional)
Instructions:
1. In a medium saucepan, combine cooked rice, milk, sugar, cinnamon, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 18-20 minutes or until the pudding thickens.
4. Remove from heat and stir in rose water.
5. Let cool slightly before serving. Garnish with chopped pistachios, if desired.
Cooking Time: 20 minutes
Ghraybeh with Butter and Powdered Sugar
A classic Middle Eastern treat, Ghraybeh is a shortbread-like cookie that’s perfect for dunking in tea or coffee. This recipe adds an extra layer of richness with the addition of butter and powdered sugar.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup confectioner’s sugar
– 1/4 teaspoon salt
– 1 cup all-purpose flour
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and confectioner’s sugar until light and fluffy.
3. Add salt and flour; mix until a dough forms.
4. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
5. Cut into desired shapes using a cookie cutter or the rim of a glass.
6. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake for 18-20 minutes, or until edges are lightly golden.
8. Allow to cool completely before dusting with powdered sugar.
Cooking Time: 18-20 minutes
Awamat with Sweet Dough and Sugar Glaze
Experience the perfect blend of crispy and chewy textures with this delightful Awamat recipe, featuring sweet dough and a sugar glaze.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon active dry yeast
– 1/2 cup warm water
– 1 tablespoon vegetable oil
– 1 egg, beaten
– Sugar glaze (see below)
Instructions:
1. In a large mixing bowl, combine flour, sugar, and salt.
2. Proof the yeast by mixing it with warm water. Let it sit for 5 minutes until frothy.
3. Add the yeast mixture to the dry ingredients, followed by vegetable oil and beaten egg. Mix until a sticky dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat oven to 375°F (190°C). Punch down the dough and shape into desired Awamat form.
7. Bake for 15-20 minutes, or until golden brown.
Sugar Glaze:
Mix equal parts sugar and water to create a thin glaze. Drizzle over the cooled Awamat and serve immediately.
Lebanese Date Cookies with Anise and Sesame
Lebanese Date Cookies with Anise and Sesame: A Delicious Twist on Traditional Shortbread
These crunchy cookies are infused with the sweetness of dates, the warmth of anise, and the nutty flavor of sesame seeds. Perfect for a sweet treat or as a gift for friends and family.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup chopped pitted dates
– 1 teaspoon anise extract
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon sesame seeds
– 2 cups all-purpose flour
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add chopped dates, anise extract, and baking powder; mix well.
3. Gradually add flour and sesame seeds; mix until a dough forms.
4. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes using a cookie cutter or glass.
5. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
6. Bake for 18-20 minutes, or until lightly golden brown.
Cooking Time: 18-20 minutes
Muhallabia with Milk and Rose Water
A traditional Middle Eastern dessert, Muhallabia is a creamy pudding flavored with rose water and topped with chopped pistachios. This recipe serves 4-6 people.
Ingredients:
– 1 cup milk
– 2 cups sugar
– 1/2 teaspoon rose water
– 1/4 teaspoon salt
– 1 tablespoon cornstarch
– 1/4 cup chopped pistachios
Instructions:
1. In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture comes to a boil.
2. Reduce the heat to low and simmer for 5 minutes, or until the pudding thickens slightly.
3. Remove from heat and stir in the rose water and cornstarch mixture. Let it cool slightly.
4. Pour the pudding into individual serving cups or a large serving dish. Chill in the refrigerator for at least 2 hours or overnight.
5. Just before serving, sprinkle with chopped pistachios.
Cooking Time: 10-15 minutes
Lebanese Almond Cake with Orange Blossom Syrup
A moist and aromatic cake infused with the warmth of almonds, perfectly balanced by the sweet and citrusy flavors of orange blossom syrup.
Ingredients:
For the cake:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 cup (60g) ground almonds
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
For the syrup:
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) water
– 1 tablespoon orange blossom water
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together flour, sugar, ground almonds, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until smooth.
5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. Allow cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. To make syrup, combine sugar, water, and orange blossom water in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes or until slightly thickened.
8. Drizzle warm syrup over cooled cake and serve.
Cooking Time: 35-40 minutes
Barazek with Pistachios and Sesame Seeds
A flavorful Middle Eastern cookie-like treat, Barazek is a staple at many Arabic gatherings. These crunchy, nutty bites are perfect for snacking or serving as a sweet accompaniment to tea or coffee.
Ingredients:
• 1 cup all-purpose flour
• 1/2 cup pistachios, chopped
• 1/4 cup sesame seeds
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, pistachios, sesame seeds, salt, and baking powder.
3. In a separate bowl, mix sugar and oil until well combined.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Roll out the dough on a floured surface to about 1/8 inch thickness.
6. Cut into desired shapes (e.g., diamonds or squares).
7. Place on prepared baking sheet, leaving space between each piece.
8. Bake for 15-20 minutes or until lightly golden.
Cooking Time: 15-20 minutes
Lebanese Fig Rolls with Walnuts and Spices
Experience the sweet and savory combination of Lebanon’s favorite dessert, fig rolls, infused with the warmth of walnuts and aromatic spices.
Ingredients:
– 1 package of phyllo dough (usually found in Middle Eastern or Greek markets)
– 1 cup of chopped fresh figs
– 1/2 cup of chopped walnuts
– 1 tablespoon of orange blossom water
– 1 teaspoon of ground cinnamon
– 1/4 teaspoon of ground cardamom
– 1/4 teaspoon of salt
– 1 egg, beaten (for brushing phyllo)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chopped figs, walnuts, orange blossom water, cinnamon, cardamom, and salt.
3. Unroll the phyllo dough and cut it into long strips, about 1 inch wide.
4. Place a tablespoon of the fig-walnut mixture at one end of each strip.
5. Roll up the phyllo, brushing with beaten egg as needed to seal.
6. Place rolls seam-side down on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Shish Barak with Sweet Dough and Nut Filling
A traditional Pakistani dessert, Shish Barak is a sweet pastry filled with nuts and honey, perfect for special occasions or everyday treats. This recipe combines the flaky dough with a crunchy nut filling for an irresistible treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable shortening
– 1/2 cup lukewarm water
– For the filling:
+ 1 cup chopped nuts (almonds, cashews, or pistachios)
+ 1 tablespoon honey
+ 1 tablespoon rosewater (optional)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Add ghee or shortening and mix until the dough comes together.
3. Gradually add lukewarm water to form a smooth dough.
4. Knead for 5-7 minutes and set aside for 30 minutes.
5. Divide dough into small balls and roll out each ball into a thin circle.
6. Place 1-2 teaspoons of nut filling in the center of each circle.
7. Fold the dough over the filling, forming a triangle or a square shape.
8. Press edges together to seal the pastry.
9. Brush with melted butter and bake at 375°F (190°C) for 15-20 minutes.
Cooking Time: 15-20 minutes
Lebanese Walnut Baklava with Clove Syrup
This classic Lebanese dessert combines sweet and savory flavors with the warmth of clove syrup, perfect for special occasions.
Ingredients:
– 1 cup chopped walnuts
– 1 cup honey
– 1/2 cup sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/8 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 1 phyllo dough package (usually 1-2 cups)
– Clove syrup (recipe below)
Clove Syrup:
– 1 cup water
– 1/2 cup granulated sugar
– 5 whole cloves
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, mix together walnuts, honey, sugar, flour, cinnamon, cloves, and salt.
3. Layer phyllo dough with melted butter, ending with a layer of dough on top.
4. Spread walnut mixture evenly over the dough layers.
5. Bake for 45-50 minutes or until golden brown.
6. While baklava is baking, prepare clove syrup by simmering water, sugar, and cloves in a saucepan for 10 minutes.
7. Remove from oven and let cool completely before drizzling with warm clove syrup.
Cooking Time: 45-50 minutes
Lebanese Sfouf with Turmeric and Almonds
A traditional Lebanese dessert, sfouf is a sweet bread infused with the warmth of turmeric and crunch of almonds. This recipe yields a deliciously aromatic and textured treat perfect for special occasions or everyday indulgence.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1/2 cup lukewarm water
– 2 tablespoons turmeric powder
– 1/4 cup chopped almonds
– 2 tablespoons sugar
– 1/4 teaspoon baking soda
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Gradually add lukewarm water to the dry ingredients, stirring until a dough forms.
3. Knead the dough for 5-7 minutes until smooth.
4. Add turmeric powder, almonds, sugar, and baking soda; mix well.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
6. Preheat oven to 375°F (190°C).
7. Shape the dough into a round or oblong shape and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
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