does anyone know any Arabic dessert recipes? No links please?

Question

I am looking for recipes that you personally make and like. One I have been looking for is called fingers of zainab. Any arabic recipes will do. please share

Wow there are lots of good ones if anyone has anymore please share!
Thanks

Answer 1

Ma'amool B' Tamer (Date Cakes)

1 1/2 # semolina
1 cup sugar
1 1/4 # pound butter
boiling water
2 # fresh dates, pitted and pureed

Combine the semolina and the sugar in a large bowl, mix thoroughly. Melt 1# pound of the butter and let it come to a boil . Gradually add the butter to the semolina mixture. Knead well. Set aside in a sealed airtight container at least one hour before using.

When you are ready to use the dough add small amounts of boiling water to make the dough soft and pliable. Wear rubber gloves to protect hands from the boiling water.


Combine the dates with the 1/4 # pound of butter (it is better to let this soften first). Knead together until they are well blended.


Mold the pastry in small ball about 2 inches in diameter. Hollow out the center of the ball using your finger. Form a shell about 1/4 inch thick.

Fill the hollow with the date mixture. Seal the top by pressing the dough together.

Flatten lightly between your palms to form a pie shape.

Use the tines of a fork to make a design around the top.

Place on a baking sheet. Cook in a pre heated oven 450 degrees F or 230 degrees C for 20 minutes or until light golden brown.

Sprinkle with powdered sugar.

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Honey Cake ( Bint al Sahn)

1 packet dry active yeast
1/4 c warm water
3 c. flour
1 t. salt
4 large eggs, beaten well
3/4 c. ghee (see full listing of recipes)
Melted ghee or butter , for serving
warm honey, for serving

Dissolve yeast in the warm water. Into a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture. Pour beaten eggs and the yeast mixture into the well in center of the flour mixture. Stir to blend and then kneed well. Slowly mix in the 1/4 c. warm melted ghee, continuously kneed dough throughout this process. Continue kneading until dough is smooth and elastic. If dough seems to dry add a small amount of water at a time. Flour your hands and dive the dough into 16 balls about the size of a large egg. On a lightly floured board place a dough ball and form into a very thin round shape, using the heel of your hand. A rolling pin may be used. Brush a baking sheet with ghee. Place the completed round on the baking tray and brush well with melted ghee. Shape 7 more rounds. After completing each round place on top of the previous round, press the edges with fingertips and brush well with ghee. Repeat this process with the other 8 rounds . You will have 2 stacks on the baking sheet, be sure to brush the last round with the ghee. Let rest in a warm place for 45 minutes. Bake in a 350 degree Fahrenheit oven for 25-30 minutes until light golden brown. If you tap the base of the tray there should be a hollow sound to indicate the cakes are done.

Best way to eat:Serve hot with generous amounts of melted butter and warm honey on top

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Meghli (Rice Pudding)

1 cup ground rice
5 cups cold water
1 1/4 cup granulated sugar
1/2 teaspoon powdered aniseed
1/2 teaspoon powdered fennel seed
1/2 teaspoon powdered caraway seed
2 teaspoons ground cinnamon
Shredded coconut for garnish (optional)

Note: some like to double the amount of sugar in this recipe.

Mix one cup of the cold water and the ground rice into a smooth paste. Stir in the sugar and next 4 ingredients.

In a heavy saucepan bring the remaining 5 cups of water to a boil. Stir in the rice mixture gradually, stir vigorously. Stir constantly until the mixture comes to boil again. Reduce heat and simmer. Stir occasionally about 1 hour or until done. You will know it is done when it coats the outside of the spoon.

Transfer to individual dessert bowls and refrigerate. Serve chilled. Decorate with coconut or slivered almonds if desired.

Answer 2

1

Answer 3

I am personally Lebonese so I know many recipes, here are a few of my favorites.

Zainab
1 Kilos flour,unbleached,whole wheat,or a mixture of the two
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon yeast
1 Tablespoon Baking powder
2 cups water
5 Tablespoons oil

1)place all ingredients in the bowl of mixer ,beat 10 minutes to make a soft dough.
2)cover,let rise in warm place until doubled in size ,about 1 hour.
3)Divide dough into 16 pieces. Roll each to a 20 cm round.
4) preheat the oven to 550 degrees. i do not have a baking stone,so i use the grill pan
5) Bake for 1 minute per side.
6)Open the oven and place the flat Bread on the hot baking surface. They should be puffy after 1 minute.


Baklava
INGREDIENTS:
1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice
PREPARATION:
Directions for baklava
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter.

Answer 4

Here's 3 for you,

Semolina Cake
(Basbousa)


1/2 cup unsalted butter, melted
1 cup superfine sugar
2 small eggs
2 cups fine yellow semolina
1 tsp. baking powder
1/2 tsp. baking soda
Blanched split almonds
Syrup (recipe follows)

Cream the butter and the sugar and then beat in the eggs. Stir in a 1/2 cup water. Sift together the semolina, baking powder, and soda, and stir into the butter mixture to form a smooth batter. Preheat the oven to 350 ° F. Lightly grease an 8-by-12-inch cake pan and pour in the batter. Spread it evenly with the back of a spoon and then score across the top of the cake parallel lines going from the bottom left corner to the top right and vice versa, to form diamond shapes. Place an almond in the center of each diamond. Bake in the preheated oven for 35-40 minutes, when the cake should be firm and lightly browned. Prepare the syrup as described below and pour it, spoonfuls at a time, over the hot cake. Stop when the cake will not absorb any more and set the cake aside to cool before serving.
SYRUP

2-1/4 cups sugar
Juice of 1 lemon

Over a medium heat dissolve the sugar in 1-1/2 cups water, add the lemon juice and bring to the boil. Reduce heat and gently boil the syrup for 10 minutes.
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Sesame Candy


3 cups honey
2 cups sesame seeds
peanut oil

In a deep, medium-size saucepan slowly heat honey over medium-low heat, using a heat diffuser, to the hard-crack stage (about 305 to 310° on a candy thermometer). Stir down often to prevent boiling over, about 45 minutes. Stir in sesame seeds. Set aside for a few minutes to cool slightly.

Lightly grease a 9x13-inch baking sheet with peanut oil. Do not use waxed paper. Pour honey mixture onto it. Set baking sheet on a cooling rack. When cooled, but not hard, score into diamond shapes. When cooled completely, remove candy and separate into pieces.

WARNING: Be sure to alert friends and family to the danger of burning themselves on the extremely hot carmelized sugar.
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Umm Ali
("Mother of Ali")


10oz cooked puff pastry
1/4-1/2 cup pistachio nuts, chopped
1/4-1/2 cup flaked almonds, toasted
2 tablespoons lemon juice
1 cup milk
3/4 cup sugar
a pinch of cinnamon
1 egg, beaten
2 teaspoons rose water
1 cup light cream

Grease a round, glass baking dish, and preheat the oven to 375° F. Crumble the pastry into the dish and mix with the nuts and lemon juice.

Heat the milk, sugar and cinnamon to just below the boiling point, then slowly add the beaten egg. Pour this over the pastry mixture in the dish, and sprinkle with rose water. Top with the cream and bake for about 30 minutes, until golden.

Serves 6.

Answer 5

Add some dropped up dried fruit (your choice) and chopped nuts to some dry couscous. Pour boiling water over as if you were making cous cous alone. Cover and let stand. After fifteen minutes, fluff with a fork. This could be served with cream.

Answer 6

I am partly of arab descent and we at home always eat arab and palestine food. A delicious dessert I love is called "Bacalhau"..my absolute fave.

Answer 7

Sorry I do not have any unless I give you a link.

Answer 8

buy some halvah.