Middle Eastern desserts are a treasure trove of sweet indulgence, blending fragrant spices, honeyed pastries, and creamy delights. Whether you’re craving something quick or a showstopper, these irresistible treats bring warmth and exotic flair to your kitchen. Dive into our roundup and discover 29 must-try recipes that will satisfy any sweet tooth!
Baklava with Honey and Nuts
Wandering through the kitchen this afternoon, I found myself drawn to the comforting ritual of layering and baking, the quiet hum of the oven promising something sweet and nostalgic. There’s something deeply soothing about working with phyllo dough, each delicate sheet whispering of patience and care. This baklava, with its golden layers and fragrant honey, feels like a gentle embrace on a reflective day.
Ingredients
Phyllo dough – 1 package (16 oz)
Unsalted butter – 1 cup, melted
Walnuts – 2 cups, finely chopped
Cinnamon – 1 tsp
Sugar – 1/4 cup
Honey – 1 cup
Water – 1/2 cup
Lemon juice – 1 tbsp
Instructions
1. Preheat your oven to 350°F and brush a 9×13 inch baking dish with some of the melted butter.
2. Unroll the phyllo dough and cover it with a damp towel to prevent drying out (this keeps the sheets pliable and easy to work with).
3. Place one sheet of phyllo in the baking dish and brush it lightly with melted butter.
4. Repeat step 3, layering and buttering 8 sheets of phyllo total.
5. In a bowl, mix the chopped walnuts, cinnamon, and sugar until evenly combined.
6. Sprinkle half of the walnut mixture evenly over the phyllo layers in the dish.
7. Layer and butter 6 more sheets of phyllo on top of the walnut mixture.
8. Sprinkle the remaining walnut mixture over the phyllo.
9. Layer and butter the remaining phyllo sheets one by one, ending with a buttered top layer.
10. Using a sharp knife, cut the baklava into diamond or square shapes, slicing all the way to the bottom of the dish (this ensures clean cuts after baking).
11. Bake in the preheated oven for 50 minutes, or until the top is golden brown and crisp.
12. While baking, combine honey, water, and lemon juice in a saucepan and bring to a boil over medium heat, then reduce heat and simmer for 10 minutes until slightly thickened.
13. Remove the baklava from the oven and immediately pour the hot honey syrup evenly over the top, allowing it to soak into the cuts.
14. Let the baklava cool completely at room temperature for at least 4 hours before serving to allow the syrup to fully absorb and the layers to set properly.
Resisting the urge to slice into it too soon rewards you with perfectly crisp, flaky layers that shatter delicately with each bite. The honey-soaked nuts offer a rich, earthy sweetness, balanced by a hint of cinnamon warmth. Serve it alongside a strong cup of coffee or as a decadent finish to a leisurely meal, letting each piece melt slowly on the tongue.
Knafeh with Orange Blossom Syrup
Gently, the afternoon light filters through the kitchen window, casting soft shadows as I prepare this dessert that feels like a whispered secret from distant lands. There’s something deeply comforting about the floral aroma of orange blossom mingling with the buttery pastry, a quiet moment of connection to traditions older than memory.
Ingredients
– Kataifi dough – 8 oz
– Unsalted butter – ½ cup
– Sugar – 1 cup
– Water – ½ cup
– Orange blossom water – 2 tbsp
– Pistachios – ¼ cup
Instructions
1. Preheat your oven to 350°F.
2. Melt the unsalted butter completely in a small saucepan over low heat.
3. Separate the kataifi dough into strands with your fingers, ensuring they’re loose and not clumped together.
4. Pour the melted butter over the kataifi dough and mix thoroughly until every strand is coated.
5. Press the buttered kataifi evenly into a 9-inch round baking pan, creating a compact layer about ½ inch thick.
6. Bake for 25 minutes or until the edges turn golden brown and the top is crisp.
7. While baking, combine sugar and water in a saucepan over medium heat, stirring until the sugar dissolves completely.
8. Bring the syrup to a boil, then reduce the heat to low and simmer for 5 minutes without stirring.
9. Remove the syrup from heat and stir in the orange blossom water.
10. Let the syrup cool to room temperature; it will thicken slightly as it cools.
11. Once the baked kataifi is done, remove it from the oven and immediately pour the cooled syrup evenly over the top.
12. Crush the pistachios finely and sprinkle them over the syrupy surface for garnish.
Soft and yielding beneath its crisp golden shell, the knafeh melts with each bite, the orange blossom syrup lending a delicate floral note that dances on the tongue. Serve it warm with a dollop of clotted cream or alongside a strong cup of Turkish coffee, letting the contrasts elevate this humble treat into something truly memorable.
Ma’amoul Stuffed Date Cookies
Often, the simplest moments invite the deepest reflection, like the quiet rhythm of shaping these tender cookies, each one cradling a sweet surprise within. There’s a gentle nostalgia in their making, a pause in the day to savor the blend of spice and sweetness, as if each bite holds a whispered story from generations past.
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – 1 cup, softened
– Medjool dates – 1 cup, pitted and chopped
– Granulated sugar – ½ cup
– Ground cinnamon – 1 tsp
– Baking powder – 1 tsp
– Milk – 2 tbsp
– Egg – 1
Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg until fully incorporated into the butter mixture.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon.
5. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
6. If the dough feels too dry, add the milk one tablespoon at a time until it comes together easily.
7. Divide the dough into 12 equal portions and roll each into a ball.
8. Flatten each ball into a disk about 2 inches in diameter.
9. Place 1 teaspoon of chopped Medjool dates in the center of each disk.
10. Fold the edges of the dough over the dates and pinch to seal, forming a stuffed cookie.
11. Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart.
12. Bake for 12-15 minutes, or until the edges are lightly golden brown.
13. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Fresh from the oven, these cookies offer a delicate crumb that gives way to the soft, caramel-like dates, with a hint of warmth from the cinnamon. For a creative twist, serve them slightly warm with a drizzle of honey or alongside a cup of mint tea, letting the flavors unfold slowly with each comforting bite.
Halva with Pistachios and Cardamom
Dipping my spoon into the warm, fragrant halva feels like uncovering a secret from another time, one where sweetness was measured in patience and spices told stories of distant lands. This simple dessert, with its earthy pistachios and aromatic cardamom, invites a moment of quiet reflection in the kitchen, transforming humble ingredients into something deeply comforting and soul-nourishing.
Ingredients
– Semolina – 1 cup
– Sugar – ¾ cup
– Water – 1 ½ cups
– Unsalted butter – ½ cup
– Shelled pistachios – ¼ cup
– Ground cardamom – 1 tsp
Instructions
1. Combine sugar and water in a saucepan and bring to a boil over medium-high heat, stirring until sugar dissolves completely.
2. Reduce heat to low and simmer the syrup for 5 minutes without stirring to avoid crystallization.
3. Melt butter in a separate heavy-bottomed pan over medium heat until it foams slightly.
4. Add semolina to the melted butter and toast, stirring constantly, for 8–10 minutes until it turns golden brown and releases a nutty aroma.
5. Pour the hot sugar syrup slowly into the toasted semolina, stirring continuously to prevent lumps from forming.
6. Add ground cardamom and continue stirring for 2–3 minutes until the mixture thickens and pulls away from the sides of the pan.
7. Remove the pan from heat and let the halva rest, covered, for 5 minutes to allow the semolina to fully absorb the liquid.
8. Fold in shelled pistachios gently until evenly distributed throughout the mixture.
9. Press the halva firmly into a greased loaf pan or bowl to compact it for easy slicing.
10. Allow the halva to cool completely at room temperature for at least 1 hour before serving to set properly.
Just out of the pan, this halva boasts a crumbly yet moist texture that melts delicately on the tongue, with the floral warmth of cardamom perfectly balancing the richness of toasted semolina and butter. For a creative twist, try serving it slightly warm with a drizzle of honey or alongside a cup of strong black tea, letting the pistachios add a satisfying crunch to each blissful bite.
Tahini and Chocolate Fudge
Folding the rich, earthy notes of tahini into velvety chocolate feels like uncovering a secret harmony, one that transforms simple ingredients into something deeply comforting and surprisingly elegant. There’s a quiet magic in how these two distinct flavors meld together, creating a fudge that’s both nostalgic and entirely new. It’s the kind of treat that invites you to slow down and savor each small, decadent bite.
Ingredients
Tahini – ½ cup
Dark chocolate chips – 1 cup
Maple syrup – ¼ cup
Vanilla extract – 1 tsp
Salt – ¼ tsp
Instructions
1. Line an 8×8 inch baking pan with parchment paper, ensuring the paper hangs over the sides for easy removal later.
2. Combine tahini, maple syrup, and vanilla extract in a medium saucepan over low heat, stirring constantly with a spatula until the mixture is smooth and warm to the touch, about 2 minutes. Tip: Use a low heat to prevent the tahini from seizing or burning.
3. Remove the saucepan from the heat and immediately add the dark chocolate chips and salt, stirring continuously until the chocolate is fully melted and the mixture is glossy and uniform, about 1-2 minutes. Tip: If the chocolate doesn’t melt completely, return the pan to low heat for 10-15 seconds while stirring.
4. Pour the mixture into the prepared pan, using the spatula to spread it into an even layer.
5. Refrigerate the pan for at least 2 hours, or until the fudge is firm and set. Tip: For cleaner cuts, chill the fudge overnight before slicing.
6. Lift the fudge out of the pan using the parchment paper overhang and place it on a cutting board.
7. Slice the fudge into 1-inch squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Each square offers a dense, melt-in-your-mouth texture with a perfect balance of nutty tahini and deep chocolate, making it ideal for pairing with a cup of coffee or crumbling over vanilla ice cream for an indulgent twist.
Rose Water Rice Pudding
Unfolding the delicate petals of memory, this rose water rice pudding whispers of quiet afternoons and gentle comforts, a simple sweetness that cradles the soul with each spoonful.
Ingredients
White rice – ½ cup
Water – 2 cups
Whole milk – 2 cups
Granulated sugar – ¼ cup
Rose water – 1 tbsp
Ground cardamom – ½ tsp
Instructions
1. Rinse ½ cup white rice under cold running water until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 2 cups water in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
4. Pour in 2 cups whole milk and ¼ cup granulated sugar, stirring continuously until the sugar dissolves completely.
5. Simmer the mixture over low heat for 25 minutes, stirring every 5 minutes to ensure even cooking and prevent scorching on the bottom.
6. Remove the saucepan from heat and stir in 1 tbsp rose water and ½ tsp ground cardamom until fully incorporated.
7. Let the pudding cool at room temperature for 10 minutes before transferring to serving bowls.
8. Cover the bowls with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming, and refrigerate for at least 2 hours until chilled.
Rippled with the subtle perfume of roses and warmed by cardamom’s spice, this pudding settles into a creamy, comforting texture that feels both luxurious and humble. Serve it chilled with a sprinkle of crushed pistachios or a drizzle of honey for a touch of elegance, letting each bite carry you to a softer, sweeter moment.
Saffron and Almond Brittle
Kindly, as autumn light filters through my kitchen window, I find myself drawn to the quiet alchemy of transforming simple ingredients into something golden and crisp—a moment of stillness in the bustling season.
Ingredients
– Granulated sugar – 1 cup
– Water – ¼ cup
– Saffron threads – ½ tsp
– Raw almonds – 1 cup
– Unsalted butter – 1 tbsp
– Salt – ¼ tsp
Instructions
1. Line a baking sheet with parchment paper and set it aside.
2. Combine granulated sugar and water in a heavy-bottomed saucepan over medium heat, stirring gently until the sugar dissolves completely.
3. Stop stirring and insert a candy thermometer, allowing the mixture to boil undisturbed until it reaches 300°F (hard crack stage), which should take about 10–12 minutes.
4. While the sugar syrup heats, coarsely chop the raw almonds to ensure even distribution in the brittle.
5. Once the syrup reaches 300°F, immediately remove the saucepan from the heat to prevent burning.
6. Quickly stir in the saffron threads, chopped almonds, unsalted butter, and salt until everything is fully incorporated and the mixture appears glossy.
7. Tip: Work swiftly here to avoid the sugar hardening before the ingredients are mixed.
8. Pour the hot mixture onto the prepared baking sheet, spreading it evenly into a thin layer using a spatula.
9. Allow the brittle to cool completely at room temperature for about 30–45 minutes until firm and no longer sticky to the touch.
10. Tip: Avoid moving the baking sheet during cooling to prevent cracks or uneven texture.
11. Once cooled, break the brittle into irregular pieces by hand or with a knife for a rustic appearance.
12. Tip: Store any leftovers in an airtight container at room temperature to maintain crispness for up to two weeks.
Softly, this brittle offers a delicate crunch that gives way to the earthy warmth of saffron and the nutty richness of almonds, making it perfect for crumbling over vanilla ice cream or savoring alone with a cup of tea on a crisp afternoon.
Basbousa with Coconut and Yogurt
Often, the simplest desserts whisper the sweetest memories, like this basbousa that reminds me of quiet afternoons and shared stories over tea. Its tender crumb and coconut-kissed aroma feel like a gentle embrace, a humble treat that needs no grand occasion to shine.
Ingredients
– Semolina – 1 cup
– Sugar – ¾ cup
– Plain yogurt – ½ cup
– Unsweetened shredded coconut – ¼ cup
– Baking powder – 1 tsp
– Unsalted butter – 4 tbsp, melted
– Milk – ¼ cup
– Vanilla extract – 1 tsp
– For syrup: Sugar – 1 cup, Water – ½ cup, Lemon juice – 1 tbsp
Instructions
1. Preheat the oven to 350°F and grease an 8×8 inch baking pan lightly.
2. In a large bowl, combine 1 cup semolina, ¾ cup sugar, ¼ cup unsweetened shredded coconut, and 1 tsp baking powder, whisking until evenly mixed.
3. Add ½ cup plain yogurt, 4 tbsp melted unsalted butter, ¼ cup milk, and 1 tsp vanilla extract to the dry ingredients, stirring gently until a thick batter forms without overmixing to keep it tender.
4. Spread the batter evenly into the prepared pan using a spatula, smoothing the top for uniform baking.
5. Bake in the preheated oven at 350°F for 30–35 minutes, until the edges are golden brown and a toothpick inserted comes out clean.
6. While baking, make the syrup by combining 1 cup sugar, ½ cup water, and 1 tbsp lemon juice in a saucepan over medium heat, stirring until the sugar dissolves completely.
7. Bring the syrup to a gentle boil, then reduce the heat and simmer for 8–10 minutes until it slightly thickens but remains pourable, avoiding crystallization by not stirring after boiling.
8. Remove the baked basbousa from the oven and immediately pour the warm syrup evenly over the hot cake, allowing it to soak in fully for a moist texture.
9. Let the basbousa cool completely in the pan for at least 2 hours at room temperature to set properly before cutting into squares.
10. Serve the cooled basbousa at room temperature or chilled, optionally garnished with extra coconut or nuts if desired.
Yielding a dessert that’s wonderfully moist and subtly sweet, this basbousa melts on the tongue with a hint of coconut and the tang of yogurt, perfect alongside a cup of mint tea or as a light finish to any meal. Its soft, cake-like texture invites you to savor each bite slowly, perhaps with a dollop of Greek yogurt for extra creaminess.
Qatayef with Cream and Nuts
Wandering through the quiet kitchen this afternoon, I found myself craving something that holds both sweetness and memory, a treat that feels like a gentle embrace after a long day. Qatayef with cream and nuts has always been that for me—a delicate balance of crisp edges and soft, nutty centers that whisper of comfort and tradition.
Ingredients
Flour – 1 cup
Water – 1 cup
Sugar – 2 tbsp
Yeast – 1 tsp
Vegetable oil – 2 tbsp
Heavy cream – 1 cup
Chopped nuts – ½ cup
Instructions
1. In a bowl, combine 1 cup flour, 1 cup water, 2 tbsp sugar, and 1 tsp yeast, stirring until no lumps remain.
2. Cover the bowl with a clean cloth and let the batter rest at room temperature for 30 minutes to allow the yeast to activate and bubbles to form.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with 1 tbsp vegetable oil using a brush or paper towel.
4. Pour 2 tbsp of batter onto the skillet for each qatayef, cooking for 2-3 minutes until bubbles appear on the surface and the edges look set.
5. Tip: Do not flip the qatayef; they should only be cooked on one side to maintain a soft top for folding later.
6. Remove the qatayef from the skillet and place them on a plate with the cooked side down to cool slightly.
7. Fold each qatayef in half to form a semicircle, pinching the edges gently to seal them, creating a pocket for the filling.
8. In a separate bowl, whip 1 cup heavy cream until stiff peaks form, which should take about 3-4 minutes with an electric mixer on high speed.
9. Tip: Chill the bowl and beaters in the refrigerator for 10 minutes before whipping to help the cream thicken faster and hold its shape.
10. Spoon the whipped cream into the qatayef pockets, filling them about halfway to avoid overflow.
11. Sprinkle ½ cup chopped nuts over the cream-filled qatayef, distributing them evenly for a crunchy texture.
12. Heat the remaining 1 tbsp vegetable oil in the skillet over medium heat and fry the filled qatayef for 2 minutes per side until golden brown and crisp.
13. Tip: Fry in batches to prevent overcrowding, which ensures even browning and a perfect crunch without sogginess.
14. Remove the qatayef from the skillet and drain them on a paper towel to absorb excess oil.
15. Serve immediately while warm to enjoy the contrast of textures.
Unexpectedly, each bite offers a symphony of crisp shell giving way to airy cream and earthy nuts, a dance of flavors that feels both indulgent and light. For a creative twist, drizzle them with a touch of honey or serve alongside a cup of mint tea, letting the warmth melt into the cool cream in a way that feels like a quiet celebration of simple joys.
Mahalabiya with Pomegranate Syrup
Evenings like this call for something gentle, something that whispers of distant places yet feels like home. Mahalabiya with pomegranate syrup is that quiet comfort—a creamy, rose-scented pudding topped with tart, jewel-like syrup that feels both exotic and familiar.
Ingredients
Milk – 2 cups
Sugar – ¼ cup
Cornstarch – 3 tbsp
Rose water – 1 tsp
Pomegranate juice – ½ cup
Pomegranate seeds – 2 tbsp
Instructions
1. Pour 2 cups of milk into a medium saucepan and place it over medium heat.
2. Whisk in ¼ cup of sugar until it fully dissolves into the milk.
3. In a small bowl, mix 3 tbsp of cornstarch with 2 tbsp of cold milk to create a smooth slurry, which prevents lumps in the pudding.
4. Slowly pour the cornstarch slurry into the saucepan while continuously whisking to avoid clumping.
5. Cook the mixture, stirring constantly, until it thickens and begins to bubble gently, about 5–7 minutes.
6. Remove the saucepan from the heat and stir in 1 tsp of rose water for a floral aroma.
7. Pour the pudding into 2 serving bowls and let it cool to room temperature for 20 minutes.
8. Cover the bowls with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours until set.
9. In a small saucepan, combine ½ cup of pomegranate juice and 2 tbsp of pomegranate seeds over medium heat.
10. Simmer the syrup, stirring occasionally, until it reduces by half and thickens slightly, about 8–10 minutes.
11. Let the syrup cool completely to room temperature before drizzling it over the chilled pudding.
Just spoon through the layers and taste the contrast—the cool, silky pudding against the bright, tangy syrup creates a harmony that’s perfect for savoring slowly, perhaps with a sprinkle of extra seeds for crunch.
Aish el Saraya with Rose Petals
There is something profoundly comforting about transforming humble bread into a dessert that feels both ancient and new, especially when rose petals dance on its surface. This version of Aish el Saraya, with its delicate floral notes, invites you to slow down and savor each step, much like unfolding a cherished memory. It’s a gentle reminder that the simplest ingredients can cradle the most exquisite flavors.
Ingredients
– White bread – 6 slices
– Sugar – 1 cup
– Water – 1 cup
– Heavy cream – 1 cup
– Rose water – 2 tbsp
– Dried rose petals – 2 tbsp
Instructions
1. Trim the crusts from 6 slices of white bread and cut each slice into 4 equal squares.
2. Arrange the bread squares in a single layer in an 8×8 inch baking dish.
3. In a saucepan over medium heat, combine 1 cup of sugar and 1 cup of water, stirring until the sugar dissolves completely.
4. Bring the syrup to a boil, then reduce the heat to low and simmer for 10 minutes until it slightly thickens.
5. Remove the syrup from the heat and stir in 2 tablespoons of rose water.
6. Pour the warm syrup evenly over the bread in the baking dish, ensuring all pieces are soaked.
7. Press down gently on the bread with a spoon to help it absorb the syrup fully.
8. Let the bread sit at room temperature for 30 minutes to soak up the syrup.
9. In a mixing bowl, whip 1 cup of heavy cream with an electric mixer on high speed for 3-4 minutes until stiff peaks form.
10. Spread the whipped cream evenly over the soaked bread layer in the baking dish.
11. Sprinkle 2 tablespoons of dried rose petals uniformly over the whipped cream.
12. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Now, as you lift a spoonful, the creamy top gives way to the syrup-soaked bread beneath, each bite a harmony of sweet, floral, and soft textures. Try serving it chilled with a sprinkle of extra rose petals for a touch of elegance, or share it with friends over quiet conversation, letting its gentle sweetness linger like a whispered secret.
Muhallabiah with Apricot Compote
Evenings like this call for something soft, something that whispers comfort rather than shouts for attention. Muhallabiah with apricot compote feels like a gentle embrace after a long day, a dessert that honors quiet moments and simple pleasures.
Ingredients
Whole milk – 4 cups
Granulated sugar – ½ cup
Cornstarch – ¼ cup
Rose water – 1 tsp
Dried apricots – 1 cup
Water – 1 cup
Instructions
1. Combine 4 cups whole milk, ½ cup granulated sugar, and ¼ cup cornstarch in a medium saucepan, whisking until no lumps remain.
2. Heat the mixture over medium heat, stirring constantly with a wooden spoon for 8–10 minutes until it thickens to a pudding-like consistency.
3. Remove from heat and stir in 1 tsp rose water, then pour into 4 serving bowls.
4. Cover the bowls with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours.
5. While the muhallabiah chills, combine 1 cup dried apricots and 1 cup water in a small saucepan.
6. Bring to a simmer over medium heat, then reduce to low and cook for 15 minutes until the apricots are soft and the liquid has reduced slightly.
7. Let the compote cool to room temperature before spooning it over the chilled muhallabiah.
But the true magic lies in the contrast—the cool, silky pudding against the warm, tangy compote creates a dance of textures and flavors. Serve it with a sprinkle of crushed pistachios for a bit of crunch, or enjoy it as is, letting each spoonful melt slowly, a quiet celebration of simplicity and sweetness.
Sesame Tahini Cookies
Nostalgic scents of toasted sesame and warm butter fill my kitchen today, transporting me back to quiet afternoons baking with my grandmother. These sesame tahini cookies carry that same comforting simplicity—just a few ingredients transformed into something magical. They’re humble, earthy, and deeply satisfying.
Ingredients
– Tahini – ½ cup
– Butter – ½ cup
– Sugar – ¾ cup
– Egg – 1
– Flour – 1 cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Sesame seeds – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the tahini, butter, and sugar until light and fluffy, about 3 minutes—this step ensures a tender cookie.
3. Beat in the egg until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined; overmixing can make the cookies tough.
6. Scoop tablespoon-sized portions of dough and roll each into a ball.
7. Roll each ball in sesame seeds, pressing gently to help them adhere.
8. Place the dough balls 2 inches apart on the prepared baking sheet.
9. Flatten each cookie slightly with the bottom of a glass or your palm.
10. Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—this helps them set without becoming too crisp.
Gently crisp on the outside with a soft, crumbly interior, these cookies offer a nutty richness from the tahini and a subtle crunch from the sesame seeds. Enjoy them warm with a drizzle of honey or crumbled over vanilla ice cream for a simple yet elegant dessert.
Sahlab Hot Drink Dessert
Cozying up with a warm mug on this crisp September afternoon, I find myself drawn to the comforting embrace of Sahlab, a creamy Middle Eastern drink that feels like dessert in a cup. Its subtle floral notes and velvety texture transport me to quieter moments, perfect for savoring slowly as the day unwinds.
Ingredients
– Milk – 4 cups
– Sahlab powder – 3 tbsp
– Sugar – ¼ cup
– Cinnamon – ½ tsp
Instructions
1. Pour 4 cups of milk into a medium saucepan and place it over medium heat.
2. Whisk in 3 tbsp of sahlab powder and ¼ cup of sugar until no lumps remain. Tip: Sift the sahlab powder to prevent clumping for a smoother consistency.
3. Heat the mixture, stirring continuously with a wooden spoon, until it reaches 160°F on a kitchen thermometer, about 8–10 minutes. Tip: Stir in a figure-eight motion to evenly distribute heat and avoid scorching.
4. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the mixture thickens to a pudding-like consistency.
5. Remove the saucepan from the heat and let it cool for 2 minutes.
6. Pour the sahlab into serving mugs, leaving a ½-inch space at the top.
7. Sprinkle ½ tsp of cinnamon evenly over the top of each serving. Tip: For enhanced flavor, lightly toast the cinnamon in a dry pan for 30 seconds before sprinkling.
Upon first sip, the silky smoothness coats your palate with a delicate warmth, while the hint of cinnamon adds a gentle spice that lingers. Try serving it with a drizzle of honey or a sprinkle of crushed pistachios for a delightful crunch that contrasts beautifully with its creamy base.
Pistachio and Rose Water Nougat
Fragrant memories of Middle Eastern markets inspired this delicate confection, where floral notes dance with nutty richness in every blissful bite. This homemade nougat captures that magical balance between tradition and personal touch, creating a treat that feels both exotic and comforting.
Ingredients
– Granulated sugar – 1 cup
– Light corn syrup – ½ cup
– Water – ¼ cup
– Egg whites – 2 large
– Shelled pistachios – 1 cup
– Rose water – 1 tbsp
– Confectioners’ sugar – ¼ cup
Instructions
1. Line an 8×8 inch baking pan with parchment paper and lightly dust with confectioners’ sugar.
2. Combine granulated sugar, light corn syrup, and water in a heavy-bottomed saucepan over medium heat.
3. Attach a candy thermometer to the saucepan and cook without stirring until mixture reaches 300°F (hard crack stage).
4. While syrup cooks, whip egg whites in a stand mixer with whisk attachment until stiff peaks form.
5. Slowly pour the 300°F syrup into the whipped egg whites while mixer runs on medium speed.
6. Continue whipping for 8-10 minutes until mixture becomes thick, glossy, and cools slightly.
7. Gently fold in shelled pistachios and rose water using a spatula until evenly distributed.
8. Immediately transfer mixture to the prepared pan and press firmly into an even layer.
9. Let nougat cool completely at room temperature for 4-6 hours until firm to the touch.
10. Dust a cutting board with confectioners’ sugar and turn nougat out onto it.
11. Use a sharp knife to cut into 1-inch squares, wiping blade clean between cuts for neat edges.
Remarkably tender yet satisfyingly chewy, this nougat offers a textural symphony that melts slowly on the tongue. The floral rose water essence lingers beautifully against the buttery pistachios, making these squares perfect for pairing with strong coffee or gifting in pretty glass jars tied with ribbon.
Turkish Delight with Lemon Zest
Gently, the memory of Istanbul’s spice markets drifts back to me, where the scent of rosewater and sugar hung in the air like a sweet promise. Today, I’m recreating that magic at home with a touch of bright lemon zest, a simple homage to those bustling stalls. It’s a quiet kitchen ritual that feels both nostalgic and wonderfully new.
Ingredients
– Sugar – 2 cups
– Water – 1 cup
– Cornstarch – ½ cup
– Lemon zest – 2 tbsp
– Confectioners’ sugar – ¼ cup
Instructions
1. Combine 2 cups of sugar and 1 cup of water in a medium saucepan over medium heat, stirring constantly until the sugar fully dissolves.
2. Bring the mixture to a gentle boil at 220°F, using a candy thermometer to monitor the temperature precisely for the perfect syrup consistency.
3. Whisk in ½ cup of cornstarch gradually to avoid lumps, continuing to stir for 2 minutes until the mixture thickens into a smooth paste.
4. Reduce the heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking and ensure even cooking throughout.
5. Fold in 2 tbsp of lemon zest, mixing thoroughly to distribute the zest evenly for a balanced citrus flavor in every bite.
6. Pour the mixture into a parchment-lined 8×8 inch baking dish, spreading it evenly with a spatula to create a uniform layer for setting.
7. Let it cool at room temperature for 2 hours until firm to the touch, then refrigerate for another 2 hours to fully set the delight.
8. Dust a cutting board with ¼ cup of confectioners’ sugar, turn the set delight out onto it, and cut into 1-inch squares with a sharp knife.
9. Toss the squares in additional confectioners’ sugar to coat all sides, preventing them from sticking together during storage. Lightly dusted and gleaming, these tender cubes melt on the tongue with a burst of sunny lemon, their chewy texture giving way to a subtle sweetness. Serve them alongside strong coffee for a contrast, or layer them in a glass jar as a heartfelt homemade gift.
Date and Cardamom Ice Cream
Falling into the rhythm of autumn, I find myself reaching for the warm spices and sweet comforts that make September feel like a gentle embrace. This date and cardamom ice cream is my quiet celebration of the season’s shift—a creamy, spiced treat that feels both nostalgic and new. It’s a simple indulgence, perfect for those reflective evenings when the air turns crisp and time seems to slow.
Ingredients
Heavy cream – 2 cups
Whole milk – 1 cup
Granulated sugar – ¾ cup
Medjool dates – 1 cup, pitted and chopped
Ground cardamom – 1 tsp
Egg yolks – 4
Salt – ¼ tsp
Instructions
1. Combine 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, 1 cup chopped dates, and 1 tsp ground cardamom in a medium saucepan.
2. Heat the mixture over medium-low heat, stirring occasionally, until it reaches 170°F on a candy thermometer, about 8–10 minutes.
3. Remove the saucepan from the heat and let the mixture steep for 20 minutes to allow the dates to soften and the flavors to meld.
4. Whisk 4 egg yolks and ¼ tsp salt in a medium bowl until pale and slightly thickened.
5. Slowly pour about ½ cup of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling.
6. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking to combine.
7. Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon and reaches 175°F, about 5–7 minutes.
8. Strain the custard through a fine-mesh sieve into a clean bowl, pressing on the dates to extract as much flavor and pulp as possible.
9. Discard any solids left in the sieve and let the custard cool to room temperature, about 1 hour.
10. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours or until thoroughly chilled.
11. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20–25 minutes.
12. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm before serving.
This ice cream emerges with a velvety, dense texture that melts slowly on the tongue, revealing the deep caramel notes of dates and the aromatic warmth of cardamom. Try serving it alongside a warm slice of spiced cake or simply scooped into a bowl with a drizzle of honey for a touch of extra sweetness—it’s a dessert that feels like a quiet moment of comfort, perfect for savoring alone or sharing with someone dear.
Conclusion
Absolutely delightful! This collection offers a sweet journey through Middle Eastern flavors perfect for any occasion. We hope these recipes inspire your next baking adventure. Don’t forget to share your favorite in the comments and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
