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Every culture is proud of and enjoys producing its own art, food, and other things. However, with the Mediterranean to its west and a range of mountains that serve as natural barriers to the east, Lebanon is situated right in the middle of the Middle East.
A variety of foods can flourish in this well-balanced climate. A delicate cuisine that results from countless years of human connection with nurturing, enabling cultures to progress, is what you get when you combine it with the refined and elevated usage of olive oil, honey, and thousands of years of trial and error.
The rich culinary legacy of the nation is showcased through a wide variety of dishes. These meals are frequently distinguished by their robust and nuanced tastes, which are produced by combining fresh foods, herbs, and spices. So, if you are ever planning to visit Lebanon, here are some incredible desserts that you should try.
Kunafah
Kunāfah is made of two crispy layers of buttered and shredded kataifi or knefe dough, which are then covered with a sugar syrup flavoured with lemon juice and orange blossom water. The inside of the cake is a rich cheese cream that is frequently flavoured with orange zest and cardamom.
Traditional ingredients for Turkish künefe include hatay, urfa, or antep cheese. It tastes best served warm and is typically garnished with pistachios. This delicacy is the epitome of a cheese-filled pastry, elegant, and surprisingly easy to prepare.
Mehalabiya
A creamy Arabian delicacy called mehalabiya bears many similarities to the French blancmange. It's produced using a sugar and milk mixture, boiled and thickened with cornflour or rice flour, and typically flavoured with rose water or orange blossoms.
It is poured into smaller moulds while still hot, let to harden, and served cold. Throughout the Arabian Peninsula, the Middle East, and North Africa, this straightforward and filling dish is consumed in a few somewhat different ways. It can be topped with regional specialities like raisins, shredded coconut, almonds, pistachios, or cinnamon, depending on the area.
Lebanese Baklava
The delicate treat known as Lebanese baklava is unquestionably a crowd favourite. It is made of elegantly stacked phyllo dough that has been lavishly covered with almonds and dipped in a simple syrup flavoured with rosewater.
Traditionally, baklava is divided into various shapes and sizes so that the various flavours and nuts therein may be identified.
On significant celebrations like marriages, graduations, or even the beginning of a new job, baklava is generously given. Because these confections contain a lot of sugar and fat, they shouldn't be consumed frequently.
Baklava is a famous dish throughout the area, from Greece to Turkey to Egypt (also known as sweet goulash). Compared to classic Turkish baklava, Lebanese baklava often has less syrup, allowing for more nibbles.
Halawet El Jibn
Translating to "the sweet made from cheese," halawet el Jibn is a fluffy semolina treat stuffed with creamy clotted cheese.
The pastry's major ingredients include soft and salty Akkawi cheese, sugar, semolina, and a hint of rose water. Before covering it with pastry, bakers roll it out and pipe rich, creamy Kashta cheese over it.
Bite-sized chunks of halawet el Jibn are coated with sweet syrup to add additional moisture. Crushed peanuts and jam made from rose petals add the last touch. This dish is a major Ramadan favourite and a favourite among Lebanese people.
Maamoul
Every Lebanese person turns to maamoul as a dessert to mark any occasion. A must-have for each celebration—Christmas, Eid, birthday, anniversary, or job promotion—is this thick butter biscuit stuffed with delicious date paste. Maamoul, which means "it is done" in Lebanese, is the ideal dessert for any feast.
Maamoul is made using a very traditional method. The exquisite buttery pastry is usually made by women using semolina, flour, milk, and orange blossom water, beginning early in the morning. It takes expertise and patience to get the consistency just right, and seasoned Lebanese women can tell when the sweet treat is done simply by examining its texture.
Mafroukeh
Mafroukeh is a classic Lebanese delicacy that blends its love of pistachios, Kashta cheese, semolina, and rose water. It resembles a cheesecake. This dessert consists of two layers. Melted butter and powdered sugar are combined with semolina that has been gently roasted over medium heat. Pressed into a plate, the delectable mixture is topped with a generous coating of Kashta cream cheese.
The name of the confection comes from this method: mafroukeh, meaning "rubbed." The dish is finished with a dollop of crushed pistachios and a hint of rose petal jam. Mafroukeh is a staple during Ramadan or to commemorate special occasions. It is delicate and sweet.
Znoud El Sit
During the holy month of Ramadan, this classic Middle Eastern dessert is frequently savoured during Iftar, a meal that breaks the fast. The Levantine equivalent of clotted cream, called ashta, is put in the centre of tiny, elongated rolls formed from thin sheets of phyllo dough.
After that, the rolls are deep-fried and covered in a viscous sugar syrup that is frequently infused with rose water and orange blossom. These crunchy buns are typically dusted with powdered pistachios and are best served freshly made. Znoud el sit, also known by somewhat other names, is a pastry that is found in several countries, including Lebanon, Syria, and Iraq. Its name means "lady's upper arms," perhaps because of the pastry's circular, elongated form that mimics a lady's arms.
