How to Bake Traditional Middle Eastern Desserts

Baking traditional Middle Eastern desserts involves using a variety of unique ingredients, flavors, and techniques that have been passed down through generations. These desserts are known for their sweetness, rich textures, and complex layers of flavor. Here’s a guide to help you bake some popular Middle Eastern desserts in your kitchen.

1. Baklava

Baklava is one of the most iconic Middle Eastern desserts. It’s made with layers of thin phyllo dough, butter, and a filling of ground nuts, often pistachios or walnuts, and sweetened with a sugar syrup infused with rose or orange blossom water.

Ingredients:

• Phyllo dough (about 20-25 sheets)
• 2 cups mixed nuts (pistachios, walnuts, or almonds)
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1 tbsp lemon juice
• 1 tbsp rose or orange blossom water
• Ground cinnamon (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, chop the nuts finely, and add cinnamon if desired.
3. Brush a 9×13-inch baking dish with melted butter. Lay the first sheet of phyllo dough and brush it with butter. Repeat for about 8-10 layers.
4. Sprinkle a thin layer of the nut mixture over the dough.
5. Continue layering phyllo dough and butter, followed by the nuts, until all ingredients are used.
6. After the final layer of phyllo, cut the baklava into diamond or square shapes.
7. Bake for about 45 minutes, or until golden and crisp.
8. While the baklava is baking, prepare the syrup by combining sugar, water, and lemon juice in a saucepan. Boil for 10 minutes, then add rose or orange blossom water.
9. Once the baklava is done baking, pour the hot syrup over it immediately and allow it to soak in as it cools.

2. Kunafa

Kunafa is a delicious dessert made from thin strands of semolina dough (kataifi) or shredded phyllo dough, filled with a creamy cheese mixture and soaked in syrup. It’s popular for special occasions in the Middle East.

Ingredients:

• 1 package of kataifi dough (shredded phyllo dough)
• 1 ½ cups unsalted cheese (typically mozzarella or ricotta)
• ½ cup sugar
• ½ cup water
• 1 tbsp lemon juice
• 1 tbsp rose or orange blossom water
• 1 cup ghee or clarified butter
• Crushed pistachios for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Unwrap the kataifi dough, fluff it up with your fingers, and brush it with melted ghee or butter.
3. Layer half of the dough into a greased round baking dish.
4. Spread a layer of cheese on top, then cover with the remaining kataifi dough.
5. Bake for 30-40 minutes or until golden brown and crispy.
6. While baking, make the syrup by boiling sugar, water, and lemon juice for 10 minutes, then add rose or orange blossom water.
7. Once the kunafa is baked, immediately pour the hot syrup over it and let it soak in.
8. Garnish with crushed pistachios and serve warm.

3. Basbousa (Hareeseh or Revani)

Basbousa is a semolina cake soaked in sweet syrup, often flavored with coconut or almonds. It’s a light, moist dessert perfect for any occasion.

Ingredients:

• 1 cup semolina
• 1 cup sugar
• 1 cup plain yogurt
• ½ cup butter, melted
• 1 tsp baking powder
• 1 tsp vanilla extract
• A pinch of salt
• Blanched almonds (for garnish)

For the syrup:

• 1 cup sugar
• 1 cup water
• 1 tbsp lemon juice
• 1 tsp rose water (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a square or rectangular baking dish.
2. In a mixing bowl, combine semolina, sugar, yogurt, melted butter, baking powder, vanilla, and a pinch of salt. Mix until smooth.
3. Pour the batter into the prepared baking dish and smooth it out.
4. Bake for 30-35 minutes or until the top is golden brown.
5. While the cake bakes, prepare the syrup by boiling sugar, water, and lemon juice for 10 minutes. Add rose water if desired.
6. Once the cake is out of the oven, immediately pour the hot syrup over the cake. Let it soak in and cool.
7. Garnish with blanched almonds before serving.

4. Atayef (Stuffed Pancakes)

Atayef are small, stuffed pancakes often filled with sweet cheese, nuts, or cream, and then drizzled with syrup. These are particularly popular during Ramadan.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp semolina
• 1 ½ tsp baking powder
• 1 tsp sugar
• 1 ¼ cups warm water
• 1 tsp yeast
• 1 tbsp rose water (optional)

For the filling:

• Sweet cheese (ricotta or mozzarella)
• Crushed walnuts or pistachios
• Sweetened condensed milk (optional)

For the syrup:

• 1 cup sugar
• 1 cup water
• 1 tbsp lemon juice
• 1 tsp rose water

Instructions:

1. Combine flour, semolina, baking powder, sugar, and yeast in a bowl. Add warm water and rose water (if using), and stir until smooth.
2. Let the batter rest for about 30 minutes to rise.
3. Heat a non-stick griddle or frying pan over medium heat. Pour small circles of batter and cook until bubbles form on top.
4. Flip and cook the other side for about 1 minute.
5. Let the pancakes cool slightly. Then, fill them with sweet cheese, nuts, or a combination of both.
6. Fold the pancakes into half-moon shapes and press the edges to seal.
7. Make the syrup by boiling sugar, water, and lemon juice for 10 minutes, then add rose water.
8. Drizzle the syrup over the stuffed pancakes before serving.

5. Ma’amoul

Ma’amoul are shortbread-like cookies filled with dates, pistachios, or walnuts, and are often shaped into decorative molds. They’re a special treat for holidays.

Ingredients:

• 2 cups all-purpose flour
• 1 cup semolina
• 1 cup ghee or butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• A pinch of salt

For the filling:

• 1 cup pitted dates, chopped
• 1 tbsp ghee or butter
• Ground cinnamon (optional)
• Ground nuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the flour, semolina, powdered sugar, baking powder, and salt.
3. Add the ghee or butter and vanilla extract, and mix until the dough comes together.
4. Roll the dough into small balls and use your fingers to press a small indentation in the center.
5. For the filling, heat the dates with ghee or butter until soft. Mash them into a paste, adding cinnamon and nuts if desired.
6. Fill the center of each dough ball with the date mixture and seal the dough.
7. Press the cookies into molds or shape them by hand.
8. Bake for 15-20 minutes, or until the cookies are lightly golden.
9. Let them cool before serving.

Conclusion

Middle Eastern desserts are a wonderful combination of textures, flavors, and rich traditions. By mastering these recipes, you’ll be able to bring the tastes of the Middle East into your kitchen. Whether it’s the crunchy layers of baklava or the sweet, syrup-soaked kunafa, these desserts are guaranteed to impress your family and guests. Enjoy the delicious journey into Middle Eastern baking!