Egyptian desserts recipes
7 Egyptian desserts recipes, each written for this site and each saying what its method turns on.
- Aboukir Almonds, sourced from Egypt. A whole roasted almond is wrapped in marzipan, shaped back into an almond, and dipped in hot syrup. Egg, vegetarian.
- Basbousa, sourced from Egypt. Desiccated coconut goes into the batter, and it is cut only after all the syrup has gone in. vegetarian.
- Kahk, sourced from Egypt. The filling is agameya, a cooked paste of honey, ghee and nuts, made and set before the dough is touched. vegetarian.
- Kar' Assaly, sourced from Egypt. A béchamel goes over the top, which is unexpected in a pumpkin dessert and is the whole point of this one. vegetarian.
- Om Ali, sourced from Egypt. The pastry is baked dry and broken up before any milk touches it, so it swells rather than dissolving. vegetarian.
- Tamriyeh, sourced from Egypt. The semolina filling is set firm and chilled before it is wrapped, or it bursts out in the oil. vegetarian.
- Zalabiyeh, sourced from Egypt. A poured batter rather than a dough, which is what separates it from the squeezed fritters it resembles. vegan.
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