#Middle Eastern Dessert

[24shoppingshop]

Zaad Kataifi Kunafa 400G – Authentic Middle Eastern Dessert

Elevate your dessert experience with Zaad Kataifi Kunafa 400G, a classic Middle Eastern treat that combines crunchy kataifi pastry with a luscious, sweet filling. Perfect for family gatherings, celebrations, or indulging in a moment of sweetness, this kunafa is made with the finest ingredients to deliver an unforgettable taste.

🍰 Authentic Middle Eastern dessert 🌟 Ideal for special occasions or everyday enjoyment ✔️ High-quality ingredients for premium flavor

Rediscover the magic of traditional desserts with Zaad Kataifi Kunafa 400G.

👉 Order now: Zaad Kataifi Kunafa 400G

[munatycooking]

Indulge in the creamy goodness of Mahalabia, a classic Middle Eastern dessert! This easy dessert is perfect for any occasion, with its silky texture and subtle sweetness. Learn how to make Mahalabia with our step-by-step images and video tutorial. Follow along to create this delightful treat at home. Watch now and start enjoying this delicious dessert today!

https://www.munatycooking.com/mahalabia/

[longreads]

In a new Longreads essay, Arkansas writer Jordan P. Hickey writes about a Palestinian American chef who honors her family's roots and culinary traditions through her pop-up bakery and cooking classes

And while these aren’t the most complex dishes to grace the text thread, they are the most remarkable, the most joyful, because they are the most improbable. They’re celebrated not because they’re beautiful, but because it means the family ate well that day—because they made something out of nothing.

Read Jordan’s essay, “The Expanding Table: Honoring Palestinian Culinary Tradition in Arkansas,” on Longreads.

[morethansalad]

Omani Asabe Zainab / Zainab's Fingers (Vegan-Adaptable)

opt for plant-based ricotta and mozzarella cheeses

[sunfloweraro]

For writing requests, how about sharing traditional holiday foods from their eras?

Oooh I love this request! I kept making myself hungry while I wrote it, but enjoy!!

***

“Everyone ready?” Time called out into his dining room.

A chorus of voices from all over his home responded: “Ready!”

Time gathered the clean plates, tower of cups, and boat of gravy, then followed Malon as she led the way into the dining room, her decadent lamb roast in tow. They were the first to set their food down on the heavy oak table, and Malon placed it right in the middle, shifting it so it sat just right and gazing down at her work with pride. Potatoes, carrots and sprigs of rosemary enveloped the steaming roast.

Malon turned to him, her eyes softening with fondness, and he reached for her hand before she had to say a word. Together, they sat at the table and waited as the rest of the group filed in.

The rest of his companions joined them as one, each carrying a tray of steaming food, or a plate with a delightful treat to enjoy once they had stuffed themselves silly and announced they had no room left for dessert. The pleasant tingle of spices greeted his senses, mingling with the sweetness of roasted pumpkin and the saltiness of seafood. The comforting scent of freshly baked bread came next, and Time sighed in appreciation. Dishes were set down with pride, compliments murmured, before everyone settled down at the table.

Malon and Time went first: “My grandmama used to make us a delectable roast every holiday season,” Malon said, her eyes drifting as she reminisced. “I may not be able to make it the same as her, but…”

“It’s something I look forward to every holidays,” Time finished for her, face softening as he met her eye. “My favourite meal, and the gravy she prepares is to die for.”

“Aw, you’re too sappy, fairy boy.”

“Only for you.” His words were met with boos and groans, and he took every one with a smirk. Only Sky cooed, eyes crinkling with warmth as he thought of his own beloved back home.

Wind jumped in next. “My Gramma always makes us this seafood paella. I couldn’t find the exact mussels and prawns she catches, but it’ll still taste like home!” Wind had gone above and beyond with presentation, mimicking Wild’s extravagance and creating rings of peeled red prawns atop a bed of rice. Mussels hadn’t been easy to find, it seemed, but Wind had scattered a few around the dish alongside wedges of lemon.

“It looks wonderful, Sailor,” Warriors said, nudging his young friend in the shoulder. “I’m sure your gramma would be proud.” Wind beamed under the praise, leaning into his friend’s side as they continued.

“The Gorons back home let me join their holiday celebrations,” Wild began. “Curry pilaf has always been my favourite of their dishes.” Time had no doubt the Gorons had introduced Wild to the dish; his eyes watered with the close proximity to the heavily spiced dish, and though he knew his eyes would stream, he would devour the meal and all its delightful flavours, even if he might regret it tomorrow.

“I can’t wait for it, Cub,” Twilight said, and though apprehension lay in his eyes, similar to Time’s own, he knew his descendent would devour the pilaf like a starved man if it made Wild smile. “And it seems Sky and I had similar ideas.” Twilight waved a hand over their dishes, sitting side by side on the table. Twilight had brought a stuffed and roasted butternut pumpkin, and Sky had brought a deep bowl of pumpkin soup accompanied by a fresh loaf of artisan bread.

“I take it your home town grows a lot of pumpkins?” Sky asked, eagerly eyeing off the stuffed butternut.

“The very finest,” Twilight said, a daring light to his eyes.

“I don’t know about that, my friend. Have you ever tried pumpkins at altitude?”

“Have you ever tried them on land?”

“Settle this later, folks,” Time cut in before the friendly banter could go any further. His stomach was rumbling, irritation brought on by hunger flaring deep within. They could continue their playful argument after dinner.

Twilight and Sky shared a look. They nodded to one another, their argument put on the back burner.

“Your stuffing skills are impressive,” Sky praised.

“I’ve never known anyone who could make a pumpkin soup so smooth,” Twilight said in turn, and with a grin to each other, they let it be.

“We don’t have as many dishes these days, when food is hard to come by,” Hyrule said, and all eyes turned to him and the treat before him, a decadently sweet aroma wafting from the pastry covered in a light green dust. “But things have been growing back, and this is one of the first desserts I ever had the pleasure of eating and then learning to make. Folks back home call it baklava.”

“Oh, my uncle used to make that for my birthday,” Legend piped up, eyes sparkling as they took in the dessert. Time wasn’t certain if it was eagerness or nostalgia that brought the glimmer to them. “I haven’t had it in years.”

Hyrule’s face softened. “I hope it can live up to his.”

“I’m sure it will,” Legend assured him, before realising what he had said and blushing. Clearing his throat, Legend pushed his own dish forward, a yellow rice dish with a colourful array of vegetables, cashews, and spices. “When we celebrate the holidays back home, Hilda and Zelda visit. Ravio and I always make this biryani together.”

Warriors hummed, a knowing look on his face that made Legend blush deeper. “Oh yeah?”

“Shut it, you,” Legend snapped. “What did you bring?”

With a roll of his eyes, Warriors pushed forward his dessert, a round pudding topped with a drizzle of white icing and raspberries scattered on top and around it. “Plum pudding. Back in the war, we didn’t have many options when it came to holiday treats, but this one was always my favourite, and it put a smile on my soldiers’ faces when I brought it out.”

“I’m sure they appreciated it,” Time said. “What better way to boost morale than dessert?”

Warriors chuckled. “That was my thought process too. It boosted the spirits of everyone, myself included, gave us strength when we began to wane…”

“What an honourable thing to do,” Time said, and Warriors smiled. “Now, I believe we have one more dish—Four?”

No dish lay before Four, and he looked away shyly. When Time followed his gaze, he saw an odd little structure resting on his kitchen counter. “My dessert isn’t for us to eat,” Four said, and then quickly hushed complaints. “No, let me explain. Back home, we have a special tradition where we bake gingerbread and create little houses from it. We leave these houses out in the living room for the Minish, and come morning, the house has been eaten.”

“What’s the point of that?” Legend asked, earning a glare from Four.

“Let me finish.” With a roll of his eyes, Legend waved for him to do so. “The Minish always help us out, planting rupees and kinstones in the grass. In turn, we give them this. And sometimes, if they enjoy the meal enough, they leave us little presents to find come morning.”

“That sounds like a wonderful tradition,” Time said, and he meant it. “Let us hope our luck is high tonight. If not… it’s still kind to do something for others and expect nothing in return.”

Four dipped his head. “That’s the idea. We don’t do it for the presents, although they’re always interesting. It’s our our way of telling the Minish we appreciate them even when most folks can’t see them any longer.”

“We can set it out on the table after dinner,” Malon promised, her eyes shimmering at the idea. She had always loved giving back; it was part of why she and Time took care fo replenish their sugar water every day. If Navi returned, then that came as a bonus, but looking after fairies when they did so much for him felt right, and the two of them would continue to do so until they no longer could.

“Well, everyone. What do you say we dig in?” Time’s words were met with cheers and the screeching of chairs as everyone stood, rushing to grab their meal. Time met Malon’s eyes, smiled and squeezed her hand around his own.

Hours later, after everyone had eaten their fill and sung and danced until feet and throats were sore, after everyone had drifted off with warmth in their hearts and smiles on their faces, little Minish ventured out from the rafters, sliding down strings of lights or clambering their way down on bookshelves and chimneys. They delightedly raced over to Four’s little gingerbread house, tearing chunks out and humming in appreciation. Come morning, little gifts had been left all around the house in turn to surprise each of the Heroes. And on the table, only a few crumbs remained.

[vegan-nom-noms]

Vegan Muhallebi (Middle-Eastern Rose Pudding)

[everythingwithwasabi]

Healthier Knafeh

[fullcravings]

Basbousa – Semolina Cake

[the-jumblr-cookbook]

Maamul

I always liked these but I actually looked up a recipe in 11th grade because my Halakha teacher would go on and on about how his wife made the best maamul and her made it sound so amazing lol

רכיבים:

500 גרם קמח

2 כפות סוכר

200 גרם חמאה רכה בטמפרטורת החדר

3-4 כפות מיץ תפוזים

למלית:

ממרח תמרים

שלבים:

במיקסר עם וו גיטרה מערבבים את כל החומרים מלבד המיץ תפוזים.

מוסיפים את מיץ התפוזים ואם מתקבל בצק אחיד ונעים למגע מפסיקים. אם הבצק עוד קצת פירור ויבש מוסיפים עוד מעט מיץ תפוזים.

מחלקים את הבצק לכדורים בגודל ��גוז מלך שלם פחות או יותר

מעבירים את המלית תמרים לשקית זילוף ( הכי נוח) אבל אם אין אפשר גם למלא את המעמולים עם כפית.

משטחים כל כדור לפיתה ומזלפים במרכז מלית תמרים, בערך כפית וסוגרים כמו קובה לצורת כדור.

מניחים בתבנית מרופדת בנייר אפייה כשצד "התפר" כלפי מטה. כך ממשיכים עם כל הכדורים.

בעזרת פינצטה למעמול צובטים את הכדור מסביב לכל הרוחב וגם מלמעלה ליצירת הדוגמה.

אופים בחום של 170 מעלות כ-20 דקות. העוגיות יוצאות מאוד בהירות וזה בסדר.

מצננים לחלוטין ומעבירים לצנצנת אטומה. בתיאבון !

Ingredients:

two cups flour

2 tbs sugar

200 gr room temp butter

3-4 tbs juice (the recipe calls for orange juice, I often use grape juice bc it's cheaper)

date paste

How to:

Mix the flour, sugar and butter

Add the orange juice. If the dough holds together and is smooth, stop. If the dough is still a little dry and crumbly, add some more juice.

Make balls of dough around the size of a walnut, and roll them out

Put a tsp of date paste in each one, and close.

Put the closed balls on a baking sheet with the stitch-side down.

Pinch lines into the sides of the balls.

Bake at 170 degrees c for 20 minutes

Let cool

Note: The recipe technically calls for 1 tbs of rose water along with the juice, but I'm a hater.

These cookies are eaten all over the Middle East and North Africa. Muslims often eat them to break fast on Ramadan.

Honestly these sound amazing and I can't wait to try them

Link to the original recipe :)

200gr butter- 7 ounces

170°C - 338°F

[24shoppingshop]

Teeba Kataifi Konafe 400G – Authentic Middle Eastern Sweet

Indulge in the authentic taste of Teeba Kataifi Konafe 400G, a traditional Middle Eastern dessert that combines crunchy kataifi pastry with rich, sweet flavors. Perfect for celebrations, gatherings, or simply treating yourself, this high-quality konafe is a must-have for dessert lovers.

🍰 Authentic Middle Eastern flavor 🌟 Perfect for sharing or savoring solo ✔️ Made with premium ingredients for a delightful experience

Experience the timeless tradition of Teeba Kataifi Konafe.

👉 Order yours now: Teeba Kataifi Konafe 400G

[munatycooking]

This Pistachio Baklava recipe is the easiest one you'll find on the internet for crispy, delicious Baklava. It stays crispy for days! It features layers of phyllo dough, filled with crushed and chopped pistachios, topped with the perfect simple syrup that soaks in without making your Baklava soggy. https://www.munatycooking.com/baklava/

[toomunchphotos]

Atayef, homemade

[deliciously-vegan]

Middle Eastern-Inspired Raw Carrot Cake

[[MORE]]

Cake

3 cups of grated carrots 1 cup pitted dates, chopped 1 cup of pistachios 2/3 cup shredded coconut 1/2 cup dried apricots, slivered 1 tsp cardamom 1 tsp ground fennel 1 tsp ground ginger 1/4 tsp turmeric 1/4  tsp sea salt

Line an 8 x 8 inch square baking pan with parchment paper.

Place all of the cake ingredients in a food processor and process until well combined.

Transfer batter to prepared pan. Press down evenly and firmly. Place cake in freezer while you prepare the icing.

Cashew Icing

2 cups raw cashews 1/4 cup pure maple syrup 1/4 cup coconut oil, melted 1/4 cup water 1 tbsp apple cider vinegar 1 tbsp rose water 1/4 tsp sea salt

Place all of the icing ingredients in a high-speed blender and blend on high until smooth and creamy.

Spread icing on cake and enjoy immediately.

Store in fridge. (Can also be frozen.)

[morethansalad]

Persian Saffron Rice Pudding / Sholeh Zard (Vegan-Friendly)

[certifiedceliac]

Gluten-Free Kunafa (Knafeh) with Cheese (via Science and Crumps)