What's the best sweets you have in Lebanon?

Question

what is the main contents ?

What's Lyali Lebnan and Killaj ? more details please

Answer 1

1.Baklawa
2.Maamoul
3.Kunafa
4.Killaj
5.Znoud el Sitt
6.Halawet el Jibn
7.Koul Wishkour
8.Nammoura
9.Sanioura
10.Riz b'haleeb
11.Ghazl el Banet

My favorite is Riz B'haleeb.
Ingredients:
1 qt. milk
3/4 cup rice
1 1/4cups sugar
1/2 tsp. ma'el ward (rose water)
1/2 tsp. ma'ez zahr (orange blossom essence)
1/4 tsp. powdered mustikah (gum Arabic)
1 cup cold water

Answer 2

Lebanese sweets are AMAZING !

The most popular are already listed .....there are variations of baklawa but it is layers of filo pastry with pistachio &/or pine nuts & a delicious syrup...

Maamoul is a short pastry much like a small pie & can be filled with dates or nuts...

My favorite is namoora which is made out of semolina , is drenched in a syrup with a little rose water & has almond slivers on top..

Now I stand to be corrected by the expert chefs in the category but I think I've got this close ....

Answer 3

i looove baklawa and a dessert called "layali lebnan"
mmmm soo goooood!!!!

Layali Libnan (Lebanese Nights):
"This is a cold semolina pudding with caramel syrup sauce and pistachio nut topping. The recipe is from my mother. If you do not wish to use rose water, you can substitute with 2 teaspoons of vanilla."

pic: http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/33875.jpg

INGREDIENTS
PUDDING:
8 cups cold milk
1 1/2 cups semolina
2 eggs
3 tablespoons rose water

SYRUP:
4 cups white sugar
2 1/4 cups water
1/4 teaspoon lemon juice

TOPPING:
1 cup whipping cream
1 tablespoon white sugar
1/3 cup finely chopped pistachio nuts
DIRECTIONS

Pour the milk into a large saucepan and bring to a boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.

Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 9x13 inch serving dish, or individual dishes. Allow the pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours or overnight.

Heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar, then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove, and stir in the remaining sugar until dissolved. Add the lemon juice, to the sugar syrup, and bring to a boil. Simmer for 10 minutes. Remove from heat, cover and chill. The syrup will keep for a month if refrigerated in a sealed container.

To serve, whip the whipping cream with sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares, and serve with caramel syrup poured around it.


even though i dont think thats how we make it at home....
curtosy of : www.allrecipes.com

Answer 4

Baklawa
znoud el sit
knefe

Answer 5

hey beautiful

Mr. G : are we related??? i love that sweet also !!!!

flawless : your such a flirt !! lol

and now for our answer... all lebanese sweets are tasty.. no wait.. they are delicious!!!

i just finished eating both knafi an basmei7 .. and talk about beaut-i-ful !!

Answer 6

mmmmm

baklawa
sfouf
sh3aybeyat
gateau(cake)
sha3r el banet
ma3mol
ka3k el 3id

Answer 7

Chloe, she is pure chocolate.

Answer 8

Do they have sweets in Lebanon?