#atayef cookie

[redfoxyfox]

I forgot...again

[suethesocks]

Drawing of Shahd i did last Ramadan. Shahd looves baking and cooking and making sweets and stuff, its one of her hobbies

Here shes holding some atayef which is like this pancake-like dough thats wrapped around some nuts and raisins and dessicated coconut, fried, then dipped in syrup

Heres also this other drawing i did for last years Eid. Here she has all the traditional Eid stuff i like which are milk tea, tea biscuits, eid cookies which idk how to spell in english, and another type of cookies also traditionally eaten in Eid called kahk

Asha and lu'lu' sure are lucky to have her as a friend

[hyakqatar]

Indulge Your Sweet Tooth: A Journey Through the Delightful World of Arabic Sweets

Arabic cuisine is a rich tapestry of flavors and ingredients, and it's not just about delicious dishes. The Middle East is also renowned for its exquisite and diverse range of sweets that have been delighting palates for centuries. These treats not only satisfy your sweet tooth but also offer a glimpse into the rich cultural heritage of the region. In this article, we'll take you on a delectable journey through the enchanting world of Arabic sweets.

Baklava: Layers of Sweet Bliss

Baklava is perhaps the most famous Arabic sweet, known for its intricate layers of phyllo pastry, nuts, and aromatic spices. The pastry is drenched in a fragrant syrup, which makes each bite a delightful combination of crunchy and sticky, sweet and nutty. Variations of baklava can be found throughout the Middle East, each with its own unique twist.

Kunafa: A Sweet Sensation

Kunafa is another Arabic dessert that deserves the spotlight. It consists of thin, vermicelli-like pastry strands soaked in sugar-based syrup, often layered with cheese, cream, or nuts. The contrast between the crunchy exterior and the soft, creamy interior is a flavor explosion that's truly unforgettable.

Ma'amoul: Bite-sized Sweet Perfection

Ma'amoul is small, delicate, shortbread-like cookies filled with a variety of sweet fillings such as dates, figs, or nuts. These little gems are traditionally shaped using intricately designed wooden molds, making them not only delicious but also visually appealing. Ma'amoul is often enjoyed during special occasions and festivals.

Basbousa: A Semolina Sweet Delight

Basbousa, also known as Revani or Hareeseh, is a popular semolina cake drenched in fragrant sugar syrup. It's often adorned with almonds, coconut flakes, or a dusting of powdered sugar. The result is a moist and aromatic dessert that's both comforting and heavenly.

Qatayef: Arabic Pancakes with a Twist

Qatayef is a popular dessert during the holy month of Ramadan. These small, folded pancakes can be filled with various sweet fillings, such as cheese, nuts, or a mixture of cinnamon and sugar. They are then either baked or fried to crispy perfection, offering a delectable balance of textures and flavors.

Aish El Saraya: The Queen of Arabic Puddings

Aish El Saraya is a luscious Lebanese dessert that combines the goodness of creamy custard and soft, spongy cake. It's typically topped with a generous layer of rose or orange blossom water-infused sugar syrup, making it an exquisite treat for those with a sweet tooth.

Atayef: The Stuffed Mini Pancakes

Atayef is small, stuffed pancakes that are typically folded into a half-moon shape and filled with a mixture of nuts or sweet cheese. They can be served both fried or baked and are enjoyed throughout the year but are especially popular during the month of Ramadan.

Rahat Al Hulqoum: A Chewy Delight

Rahat Al Hulqoum, commonly known as Turkish Delight, is a chewy, sweet confectionery made from starch and sugar, often flavored with rosewater, orange blossom water, or various fruit flavors. These colorful, bite-sized morsels are a sweet treat that provides a delightful explosion of flavors with every bite.

Arabic sweets not only captivate the taste buds but also serve as a delightful reminder of the rich history and culture of the Middle East. Each sweet has a story to tell, a tradition to uphold, and a unique flavor profile that is bound to leave a lasting impression on anyone fortunate enough to indulge in it. So, if you ever have a sweet tooth, take a moment to explore the captivating world of Arabic sweets in Qatar. Satisfy your cravings and treat your taste buds to an enchanting realm of sweet sensations.

[viisiond]

@xveraciity​ said: ( Dandy @ Kusanali ) Big canine's just gonna carry and plop a basket of warm, baked sweets into her lap. He then curls around her and yawns. Dandy briefly rises again for face licks before resuming the flopping. Unprompted Asks // Accepting!

        Oh...wow that was a lotta sweets! And they were the warm kind! She just giggled and moved to pet his head, just petting him before he licked her face.

        “Good boy!”

     Kusanali settled back against him and yawned herself, saying a quick prayer before going to reach in and pull out some of the pastries and wiggling her legs happily.

           “Atayef!! A-And Maamoul! O-Oh and lokum!” She looked back at him and pat his head again, “Good boy!! Thank you!” before diving in for those date filled cookies she loved so much.

     “...do you want some? I don’t mind sharing!”

[wlwesque]

top 6 sweets/desserts

PEANUT. BUTTER. PIE.

classic chocolate chip cookies

donuts (doughnuts for yall bourgeoisie)

my mom's carrot cake

local sweet called maakarouns

local sweet called atayef

♡ send me top six anything ♡

[cucinacarmela-blog]

Cooking The Mediterranean Countries-Egypt | jovina...

New Post has been published on https://cucinacarmela.com/cooking-the-mediterranean-countries-egypt-jovina/

Cooking The Mediterranean Countries-Egypt | jovina...

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  The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon and Israel on the east; the African countries of Egypt, Libya, Tunisia, Algeria, Morocco on the south and the Mediterranean Island Countries of Cyprus and Malta. The Mediterranean countries utilize many of the same healthy ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the cuisine in the countries of Portugal, Spain, France, Italy, Greece, Turkey, Syria, Lebanon and Israel. This series continues with the country of Egypt.

The Arab Republic of Egypt is located in the northeastern region of the African continent, bordering both the Mediterranean and Red Seas. The climate is arid and dry and most of the country receives less than one inch of rainfall each year. However, Egypt’s northern coastline can get up to eight inches of rainfall each year and the year-round temperatures are cooler here than inland. Egypt has no forests and only 2 percent of the land is arable (land that can be farmed).

The well-known Nile River, the longest river in the world, runs north and south through eastern Egypt and empties into the Mediterranean Sea. The Nile River Valley, which includes the capital city of Cairo, is the most fertile land in Egypt. Approximately 95 percent of the country’s population lives alongside the Nile River.

Egyptian cuisine is characterized by dishes such as stewed fava beans; lentils and pasta and okra stew. Egyptian cuisine shares similarities with other Mediterranean countries, such as rice-stuffed vegetables, grape leaves, shawarma, kebabs and kofta. The cuisine most often utilizes legumes, vegetables and fruits from Egypt’s rich Nile valley and delta. Although entrees in Alexandria and the coast of Egypt tend to use a great deal of fish and other seafood, the Egyptian cuisine is based on foods that grow in the ground. Meat has been very expensive for most Egyptians throughout history, so a great number of vegetarian dishes have been developed.

Easy access to various spices due to Egypt’s many seaports has, throughout the years, left its mark on Egyptian cuisine. Cumin is the most commonly used spice. Other common spices include coriander, cardamom, chili, aniseed, bay leaves, dill, parsley, ginger, cinnamon, mint and cloves.

Egyptians are known to use lots of garlic and onions in their everyday dishes. Fresh garlic mashed with other herbs is used in a spicy tomato salad and also in stuffed eggplant. Garlic fried with coriander is added to soup and sometimes to chicken or rabbit. Fried onions can also be a popular addition.

When meats are on the Egyptian table, they are usually rabbit, pigeon, chicken or duck. These are often boiled to make a broth for stews and soups and the meat is served separately. Lamb and beef are the most common meats used for grilling.

The local bread is a form of hearty, thick, gluten-rich pita bread called eish baladi. This bread is made from a simple recipe that forms the backbone of the Egyptian cuisine. It is consumed at almost all Egyptian meals; a working-class or rural Egyptian meal might consist of little more than bread and beans.

Although many rural people still make their own cheese, notably the fermented mish, mass-produced cheeses are becoming more common. Cheese is often served with breakfast, it is included in several traditional dishes, and even in some desserts.

Despite the country’s dry climate, Egypt grows a variety of fresh fruits. Mohz (bananas), balah (dates), burtu’aan (oranges), battiikh (melon), khukh (peaches), berkuk (plums) and ‘anub (grapes) are grown.

Tea is the national drink in Egypt, followed only distantly by coffee, prepared using the Turkish method. Egyptian tea is uniformly black and sour and is generally served in a glass, sometimes with milk. Tea packed and sold in Egypt is almost exclusively imported from Kenya and Sri Lanka. Egyptian tea comes in two varieties, kushari and sa‘idi. Vendors also sell a variety of asiir (fresh-squeezed juices) made from fruits like banana, guava, mango, pomegranate, strawberry, from sugar cane, and even hibiscus flowers.

Egyptian desserts resemble other Eastern Mediterranean desserts. Basbousa is a dessert made from semolina and soaked in syrup. It is usually topped with almonds and cut vertically into pieces, so that each piece has a diamond shape. Baqlawa is a sweet dish made from many layers of phyllo pastry with an assortment of nuts and soaked in a sweet syrup. Ghuriyiba is a sweet biscuit made with sugar, flour and liberal quantities of butter, similar to shortbread. It can be topped with roasted almonds or black cardamom pods.

Dining customs vary throughout the country and between different religions. When invited to be a guest in an Egyptian household, it is polite for guests to bring a small gift to the host, such as flowers or chocolate, to show their appreciation for the meal. Before dinner, cocktails (usually nonalcoholic) are frequently served. This is a time for socializing and becoming acquainted. Mezze (salads and dips) would also be served at this time. When dinner is ready, usually between 9 P.M. and 10 P.M. , guests seat themselves and food is placed in the middle of the table. Bread will almost always accompany meals, which may include vegetables, rice dishes, soups and meat dishes. Following dinner, guests will move into another room and enjoy coffee or mint tea. Guests should always compliment the cook.

Although Ramadan is a month of fasting for Muslims in Egypt, it is usually a time when Egyptians pay a lot of attention to food variety and richness, since breaking the fast is a family affair, often with the entire extended families meeting at the table just after sunset. There are several special desserts that are served almost exclusively during Ramadan, such as kunafa and atayef. during the Ramadan month, many Egyptians prepare a special table for the poor or passers-by, usually in a tent in the street, called Ma’edet Rahman which literally translates to “Table of the Merciful”.  Observant Christians in Egypt adhere to fasting periods according to the Coptic calendar; these days may extend to more than two-thirds of the year for the most observant. The more secular Coptic population fasts only for Easter and Christmas. The Coptic diet for fasting is essentially vegan. During this fasting, only vegetables and legumes are eaten and all meat and dairy products are avoided.

Egyptian Recipes To Make At Home

Gebna Makleyah (Oven-Fried Cheese)

Serves 4 to 6.

Ingredients

1 cup firm feta cheese, crumbled or traditional Egyptian cheese, such as labna or gebna 1 tablespoon flour 1 egg Salt and freshly ground black pepper, to taste Olive oil Lemon wedges and pita bread cut into triangles, for serving

Directions

Preheat the oven to 400°F.

Place the cheese, flour, egg, salt and pepper in a bowl and mix well. Roll the mixture into 1-inch balls. If the mixture seems too loose to hold the ball shape, add a little more flour. If the mixture seems too dry, add a bit of lemon juice, vinegar or water. Pour 2 or 3 tablespoons olive oil onto a cookie sheet to grease. Arrange the cheese balls on the cookie sheet, rolling them around to coat thoroughly with the oil. Bake 5 minutes. Wearing an oven mitt, open the oven door and shake the cookie sheet to prevent the cheese balls from sticking, then turn them over. Bake 5 more minutes, until golden brown. Remove with a spatula and drain on absorbent paper. Serve warm with lemon wedges and triangles of pita bread.

Ful Mudammas (Broad Beans in Sauce)

Serves 4 to 6.

Ingredients

2 cans (15-ounces each) cooked fava beans 6 cloves garlic, or to taste 1 teaspoon salt, or to taste 1 tablespoon lemon juice, freshly squeezed ¼ cup olive oil 1½ tablespoons parsley, minced Garnish, such as radishes, hard-boiled eggs, chopped scallions, pita bread (toasted and cut into wedges)

Directions

Press the garlic cloves through a garlic press into a medium bowl. Mash the garlic and salt together. Next, add the lemon juice, olive oil and parsley to the garlic mixture and combine thoroughly. Drain the beans well, rinse and put the beans into a large pot over low heat. Add the garlic mixture and stir with a wooden spoon to combine thoroughly. Serve warm with the garnishes arranged on a platter. Each person is served a plateful of Ful Mudammas and adds the garnishes of his or her choice.

Koushari (Lentils, Macaroni, Rice, and Chickpeas)

Serves 4 to 6.

Ingredients

1 cup lentils 1 teaspoon salt 1 cup elbow macaroni 1 cup rice 1 can (15-ounces) chickpeas (also called ceci beans) 2 tablespoons olive oil

Sauce

1 cup canned tomato puree ¼ cup olive oil 2 onions 1 garlic clove, or to taste

Directions

To prepare the lentils: Place the lentils in a sieve and rinse thoroughly. Place them in a large saucepan with 3 cups of water and 1 teaspoon salt. Heat until the water begins to boil. Lower the heat and simmer for about 1 hour or until the lentils are tender. Drain and set the lentils aside.

To prepare the macaroni: Fill the same saucepan with water (add salt). Heat until the water begins to boil. Add the macaroni and boil about 12 to 15 minutes, or until the macaroni is tender. Drain and set the macaroni aside.

To prepare the rice: Heat the 2 tablespoons of olive oil in the same saucepan. Add the rice and cook for 2 or 3 minutes, thoroughly coating the rice with oil. Add 2 cups of water and heat until the water begins to boil. Cover the saucepan and simmer until the rice is tender, about 15 minutes. Remove from the heat and allow to cool for about 5 minutes.

To assemble the koushari: Drain the chickpeas and rinse them in a colander. Add chickpeas, lentil, and macaroni to the cooked rice and toss very gently with a fork.

To make the sauce: Peel the onions and cut them in half lengthwise. Slice each half crosswise into thin slices. Heat ¼ cup olive oil in a skillet. Add the onions and cook, stirring often with a wooden spoon until the onions are golden brown. Add garlic clove and cook 1 or 2 more minutes. Stir in the tomato puree and heat until bubbly. Pour the sauce over the lentil mixture and heat over very low heat for about 5 minutes, until completely warm. Serve with pita bread.

Khoshaf

Serves 4

Ingredients

1 cup dried prunes 1 cup dried apricots 1 cup dried small figs, halved 1½ cups raisins 1 cup sugar, or to taste 2½ cups boiling water Nuts for garnish

Directions

Place all the fruits in a bowl and mix together gently. Sprinkle the sugar on top of the dried fruits. Carefully pour the boiling water into the bowl, cover and allow to cool to room temperature. Refrigerate for several hours or overnight if possible. ( Khoshaf is best when allowed to marinate overnight or for several hours before serving.) Garnish with nuts and serve.

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Posted by Jovina Coughlin in Bread, Cheese, Egypt, fava, Fruit, Healthy Italian Cooking, lentils, Pasta, pita, Rice, Vegetables Tags: the cuisine of Egypt

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