Lebanese desserts recipes
8 Lebanese desserts recipes, each written for this site and each saying what its method turns on.
- Aish as-Saraya, sourced from Lebanon. There is no egg and no butter in it at all — the body is breadcrumbs soaked in caramel syrup. vegetarian.
- Barazek, sourced from Lebanon. Sesame on one face and pistachios on the other, put on by pressing each side into its own tray before baking. Egg, vegetarian.
- Knafeh, sourced from Lebanon. Filled with cheese and eaten hot the moment it leaves the tin, so the cheese pulls into threads.
- Layali Lubnan, sourced from Lebanon. Two distinct layers that must not merge — a set semolina pudding, chilled firm, and only then the cream. vegetarian.
- Ma'amoul, sourced from Lebanon. Each one is pressed into a carved wooden mould and knocked out, which is what prints the pattern and what sets the size. vegetarian.
- Muhallebi, sourced from Lebanon. Set with starch alone and flavoured with nothing but blossom water, so any fault in it has nowhere to hide. vegetarian.
- Qatayef, sourced from Lebanon. Cooked on one side only, so the uncooked upper face is tacky enough to seal itself without egg or water. vegetarian.
- Sfouf, sourced from Lebanon. It is not soaked in syrup, which is what separates it from the semolina cakes that are. vegetarian.
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