From grandma's recipe box
Middle Eastern Sweets Recipes
Honey, nuts, and fragrant syrups. These sweets bring the flavors of Middle Eastern kitchens to your table.
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About Middle Eastern Sweets
Middle Eastern sweets often use pistachios, walnuts, almonds, dates, semolina, and thin pastry. Many are soaked in a light sugar syrup scented with rose water or orange blossom water. Milk puddings, nut pastries, and sticky semolina cakes are well loved.
What sets them apart is the flavor mix and the syrup. Other cakes and cookies rely on vanilla and chocolate, while these lean on floral waters, spices, and nuts. Many are shared at gatherings and holidays, and some need no baking at all.
Questions folks ask
What is in a simple sugar syrup?
Usually sugar, water, and a squeeze of lemon, simmered until slightly thick. Many add rose or orange blossom water.
Can I make these ahead?
Yes. Many syrup-soaked sweets taste better after resting for several hours.
Where do I find rose water?
Look in the baking or international aisle, or at a Middle Eastern grocery store.
Kitchen tips
- Use a little rose or orange blossom water. It is strong.
- Pour cool syrup over hot pastry, or hot over cool, as the recipe says.
- Keep thin pastry sheets covered with a damp towel while you work.
- Toast nuts lightly to bring out flavor.
- Check that ingredients are halal if you need to, such as gelatin and butter.