![]() Just before the dish goes in the oven, the baker cuts the dough in a distinctive pattern – each one has its own. The rolling process is highly delicate and laborious as the pastry is stretched thin until almost transparent. Wheat flour, sugar, butter, milk, and a dash of salt create a soft, pliable dough. Lebanese bakers are masters at making this pastry. Layers of paper-thin phyllo (or filo) dough are filled with crushed nuts, baked until crunchy, and then soaked in a syrup perfumed with rose water or orange blossom water. Originating in the Ottoman Empire, baklava is one of the most internationally famous desserts. A quick bake in the oven followed by a dusting of sugar, and the maamoul is ready-the perfect bite when making memories. ![]() Sweet, sticky Medjool dates are the most popular filling, but pistachios and walnuts are firm favorites. Some of these molds are very old and passed down from one generation to another. The biscuits are handmade or pressed into molds that give maamoul their shape. Getting the consistency right takes time and practice, and experienced Lebanese women can tell by the texture when the pastry is ready. Women start in the early morning and make the delicate buttery pastry with semolina, flour, milk, and orange blossom water. Making Maamoul is a process steeped in tradition. In Lebanese, Maamoul means “it is done,” making it the perfect confection for all feasts. Whether it is Christmas, Eid, a birthday, anniversary, or a promotion, this rich butter cookie filled with sweet date paste is an essential part of the festivities. Maamoul is the dessert that all Lebanese turn to celebrate any occasion. The rolls are deep-fried and covered with rose petal jam, crushed pistachio nuts, and a dab of Kashta on top.Įlegant and luscious, Znoud el Sit’s flavors will take you to new places. It is also a popular treat to gift guests when visiting.ĭollops of melted butter soak the phyllo pastry sheets filled with Kashta cheese and heavy cream. Znoud El Sit, which means “a woman’s upper arms,” is often served warm or at room temperature with tea and coffee. Znoud el SitĪ favorite Ramadan sweet is Znoud El Sit – crunchy deep-fried rolls of wafer-thin phyllo pastry filled with cream. This sweet is a huge favorite during Ramadan and one of the Lebanese’ favorite desserts. Rose petal jam and crushed peanuts give the finishing touch. ![]() Halawet el Jibn is cut into bite-size pieces and covered with sweet syrup for extra moisture. Bakers roll it out and pipe thick creamy Kashta cheese before covering it with the pastry. Soft and salty Akkawi cheese, semolina, sugar, and a dash of rose water are the main ingredients used for the pastry. Halawet el Jibn which translates to “the sweet made from cheese,” is a fluffy semolina roll filled with creamy clotted cheese. ![]()
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